Sugar-Free Lemon Cream Pie

Course Dessert
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12
Calories 271 kcal
Author Brenda Bennett | Sugar-Free Mom
Ingredients

• 1 pre-baked coconut flour pie crust

Filling

• 4 eggs
• 1/2 cup Swerve sweetener or 1 cup sugar substitute
• 1/2 cup sour cream
• 1/4 tsp salt
• 3/4 cup fresh lemon juice
• 1 tsp lemon liquid stevia eliminate if not using Swerve
• Topping
• 1 tsp unflavored gelatin
• 2 tbsp water
• 1 1/2 cups heavy whipping cream
• 1 tsp vanilla liquid stevia
• Optional: lemon zest over the top
Instructions

1. Preheat oven to 350 degrees F.

2. In bowl whisk together eggs, Swerve, sour cream and salt.
3. Slowly whisk in lemon juice and lemon stevia.
4. Pour filling into pre-baked pie crust.
5. Place pie onto a baking sheet and cover around the crust with aluminum
foil.
6. Bake until barely set, about 30-35 minutes. Center of pie will still jiggle
slightly.
7. Cool pie completely before adding topping.
8. To make topping, place the water into a small saucepan and sprinkle over
the gelatin.
9. Heat on low stirring constantly until gelatin is dissolved. Set aside.
10. Pour heavy cream into a stand mixer with vanilla stevia.
11. Whip until peaks form.
12. Slowly pour in the gelatin mixture.
13. Spread this over the cooled lemon pie.
14. Refrigerate 1 hour and up to a day, loosely covered.
15. Top with lemon zest if desired when serving.
Recipe Notes

Net Carbs: 4.8g

Brenda's Notes:

• This recipe was first published in March 2016 and updated with video in
March 2019.
• Swerve sugar free sweetener is less sweet than most granulated sugar free
sweeteners that's why I included lemon stevia as well in the recipes. If
you are using something other than Swerve you can remove the lemon
stevia.
• If you don't have lemon stevia, you can make this with the vanilla stevia or
clear stevia in the filling.
• The gelatin in the whipped cream topping is needed so the whipped cream
will be more stable if you are making this ahead and I wouldn't
eliminate it.
• I used my coconut flour crust and pre baked it. Then I covered the crust
well with aluminum foil before baking the lemon filling in the pie. I
have not tried the crust without baking it first.
• I used about 6 lemons to get 3/4 cup juice. This is Tart! If you don't like it
very tart reduce this amount to 1/2 cup.