KETO LEMON SOUR CREAM PIE #healthy #lowcarb

KETO LEMON SOUR CREAM PIE #healthy #lowcarb

Rich, tart, and heavenly, this keto lemon pie will have your tastebuds singing. With a basic low carb press in pie hull and a rich harsh cream filling, it's without sugar pie satisfaction.

This keto lemon pie is one of those sweets you long for. Immaculate smooth lemon filling in a simple low carb pie hull. It truly doesn't beat this.

There are a few sweets that simply stay with you. Furthermore, I don't mean this bad, as in making you excessively full or awkward, or adhering to your hips or thighs or cushy layers. I mean it as in it was so heavenly, you can't quit pondering it.

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KETO LEMON SOUR CREAM PIE #healthy #lowcarb

Ingredients

  • 1 recipe press-in pie crust baked
  • 1 cup heavy cream
  • 4 large egg yolks
  • 1/3 cup freshly squeezed lemon juice
  • 1 tbsp lemon zest
  • 1/4 cup butter chilled and cut into pieces
  • 1 tsp lemon extract
  • 1/4 tsp xanthan
  • 1/2 to 3/4 cup powdered Swerve Sweetener
  • 1 cup full fat sour cream

Instructions

  1. In a large saucepan over medium heat, combine cream, egg yolks, lemon juice, and lemon zest. Cook, whisking frequently, until mixture thickens, about 5 to 8 minutes (but watch carefully, you do not want it to curdle).
  2. Remove from heat and add butter and lemon extract. Sprinkle with xanthan gum and whisk quickly to combine. Stir in sweetener to taste (I like mine rather tart).
  3. Whisk in sour cream until no lumps remain. Pour into pie shell and refrigerate for at least 4 hours to set - the longer, the better, so overnight is best if you can wait that long. (It's also awesome if you pop it in the freezer for an hour after being refrigerated).
  4. Top with lightly sweetened whipped cream.

For more detail : bit.ly/2KThVGY

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