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.