This no-bake, low carb lemon curd pie filling is simple to prepare and utterly refreshing. A press-in almond crust makes assembly quick, the lemon curd takes about 10 minutes to cook, and folding in whipped cream gives the filling a light, mousse-like texture.
As a child I always picked lemon meringue pie when we went out to eat — it remains my favorite. I love all pies, especially fruit pies, because they remind me of learning to bake with my grandmother. Fruit pies have a special place in my heart, but lemon desserts are the ones that brighten my day: the tart, lively flavor wakes up the palate and the sunny color always lifts my spirits.
This recipe is not a low carb lemon meringue pie, but it does satisfy any lemon craving. It combines a tangy lemon curd with whipped cream for a creamy finish, and the press-in almond crust keeps the pie gluten-free and very easy to assemble.
Recently I shared both a low carb lemon curd recipe and a basic almond pie crust recipe with this pie in mind. I’ve been making variations of this lemon curd pie for years and it’s consistently popular with family and friends. Lately I’ve been testing many desserts, which has left my fridge overflowing with pies and bars — a delightful problem, but a problem nonetheless. Some of the extra bakes will need to be frozen for later.
I didn’t include many tidy slice photos here because my slices were a bit uneven when I cut them — not every pie slices perfectly on the first try. Despite imperfect presentation, the flavor is what counts, and this pie was well received. I hope you’ll try it and enjoy it as much as we do.
If you’re looking for more dessert ideas, here are a few favorites from my collection: Low Carb French Silk Pie, Low Carb Chocolate Lasagna, and Coconut Cream Layered Dream. Each of these brings a different texture and flavor to the table while keeping carbs in check.
Low Carb Lemon Curd Pie is 5.5 net carbs per serving
[Disclosure: This recipe originally appeared with affiliate links.]
Gluten-Free Low Carb Lemon Curd Pie
Ingredients
- 1 recipe Basic Almond Pie Crust
Lemon Curd
- 3/4 cup fresh lemon juice
- 1/2 cup low carb granulated sweetener (or preferred sweetener)
- 1 tablespoon cornstarch or arrowroot
- 4 large eggs
- 4 large egg yolks
- zest from the lemons used
- 6 tablespoons salted butter, cut into pieces
- 1/2 teaspoon liquid stevia or additional sweetener optional
- 1 cup heavy cream
- 1/8 teaspoon xanthan gum
Whipped Cream Topping
- 1/2 cup heavy cream
- 3 tablespoons low carb powdered sweetener (or confectioners-style sweetener)
Instructions
-
Make ahead suggestion: Prepare the lemon curd a few hours or the day before so it has time to chill and set fully.
-
Crust: Press the Basic Almond Pie Crust into a pie plate and bake or chill according to the crust recipe. Allow it to cool completely before filling.
-
Lemon curd base: In a medium saucepan, combine the granulated sweetener and cornstarch (or arrowroot) and whisk to blend.
-
Zest the lemons first and add the zest to the pan. Rolling the lemons on the counter before cutting helps release more juice.
-
Add the 4 whole eggs and 4 egg yolks to the pan and whisk until the eggs and sweetener are fully combined.
-
Juice the lemons, strain to remove seeds and pulp, and measure 3/4 cup of juice. Stir the juice into the egg mixture.
-
Cook over medium heat, whisking constantly. The mixture will begin to thicken within a few minutes. Reduce the heat to medium-low and keep whisking until it reaches a curd-like consistency.
-
Remove the pan from heat and continue whisking for about a minute. Transfer the curd to a clean bowl, stir in the butter and optional liquid sweetener until smooth, then press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate at least 6 hours.
-
Assemble: Whip 1 cup heavy cream with 2 tablespoons powdered sweetener and the xanthan gum until very stiff. Fold one-third of the whipped cream into the chilled lemon curd to lighten it, then gently fold in half of the remaining cream and finally the rest. Spread the filling evenly into the cooled crust.
-
Whip the remaining 1/2 cup heavy cream with the remaining tablespoon of powdered sweetener until stiff. Loosen the whipped cream slightly and spread it over the pie. Chill the pie for at least four hours; overnight refrigeration gives the best texture.
Notes
Calories from Fat 360