Lemon Box Pie is a summer time favorite all over the southern part of the United States and as such needed to be converted to Keto 2.0 Plus to be a staple of our Keto snacks and desserts. Here’s a recipe good enough to make you crave this on a hot afternoon when it’s pulled out of the refrigerator and placed in the middle of the table waiting to be devoured by both you and your guests.

LEMON ICE BOX PIE

Keto Lemon IceBox Pie is tart and sweet. With a delightful low carb pie crust that tastes like a graham cracker crust without the carbs. Serve this pie right out of the freezer or fridge with a dollop of whipped cream for a delightful citrusy dessert. The Lemon IceBox Pie is meant to be served cold.

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Prep Time 30

Cook Time 15

Chill Time 1

Course #Keto Lemon Ice Box Pie, #Keto Lemon Pie 2

Cuisine American

Servings 10

Ingredients

Crust
1 1/4 cup almond flour
1/4 cup butter
2 tablespoon psyllium husk or 1/4 cup coconut flour
1/4 tsp salt
1 tbsp Lakanto Monkfruit sweetener granular or powdered
Filling
4 egg yolks
1 cup heavy cream
½ cup lemon juice fresh squeezed
1/2 cup Lakanto Monkfruit sweetener POWDERED
1/4 cup butter
1 tsp lemon extract
1/4 tsp xanthan gum
1 cup sour cream
1 tbsp lemon zest optional

Instructions

Preheat oven to 350*. for the crust met the butter in a microwave safe bowl. Then add almond flour, psyllium husk, salt and powdered Lakanto Monkfruit Sweetener. Using a fork, mix all the crust ingredients together. Mixture should be slightly crumbly.
Press pie mixture into a regular 9” pie tin up the sides and evenly across the bottom. Place in 350* oven for 8 minutes. Remove from oven and set aside to cool.
In a large sauce pan whisk together egg yolks and heavy cream over medium heat. Add in lemon juice and sweetener. Continue to whisk over heat until mixture starts to thicken and coat the back of the spoon.
Turn heat to low an add in the butter. Stir until fully melted and combined. Remove pan from heat and whisk in xanthan gum and lemon extract. Lastly, add stir in the cup of sour cream to fully combine your lemon filling. You can add in the lemon zest at this point, but this step is optional and not included in the carb count.
Pour lemon filling into cooled baked pie crust and place in fridge for at least 4 hours or over night. I like to freeze my pie for a few hours and then serve straight from the freezer.
This Lemon IceBox Pie is meant to be served cold. When ready to serve simply slice and enjoy. Pie slices into eight pieces, but you could do even smaller slices to lessen the carb count.