Greetings Peeps! It’s been awhile since my last post and I apologize for being absent from the blog and social media lately. We are settling in to our new home and it’s been hectic! I’ve got a great low carb lemon pie recipe for you though, and a bunch of photos of Belize at the bottom so I hope you’ll forgive my lapse!!!
So one thing you can’t get here in Belize is lemons, which I found weird because I’ve always considered it a tropical citrus fruit. I was surprised to find that there are lots of green limes and even green oranges, but not a single festive yellow lemon to be found anywhere here on the island of Ambergris Caye.
Knowing that from our scouting visit in February, (and because I really wanted to use this super cute lemon juicer I got at Target this winter) I decided to make this low carb Lemon Cloud Pie in New York before we left.
When I say before we left, I mean RIGHT before we left! I wish I’d taken a photo of the actual kitchen when I was trying to get the pie pictures done, because we were literally moving out while I was finishing up this pie! Being a serious lover of lemon desserts though, I was determined to get this done in case it was my last low carb lemon dessert for awhile!
And it will likely be – but what a way to go out!
This lemon cloud pie is intensely lemon flavored in the best possible way. The low carb crust is a combination of my coconut crust for the Strawberry Swirl Cheesecake, and my almond shortbread cookie recipe. It’s sweet and toasty and sturdy enough to literally pick up the piece of pie with your hands to eat it.
You know, for when you’re standing in front of the open fridge at 2am and you don’t want to dirty any dishes (or have anyone hear your fork clinking against the plate and wake up to catch you eating pie out of the fridge in the wee hours….or maybe that’s just me….) so you just grab a piece and eat it standing there, reveling in its sweet, lemony goodness. 🍋 🍋 🍋
This low carb lemon pie got me through the last couple of days of stress before we finally left for Belize. I even brought the leftovers with me to a friend’s house that we were staying with between the time we’d moved out and when we actually left the country! Which was bad because then I had to share – but it was a hit even with the non low carbers!
For science, we tried freezing the last few pieces to see if it would be good. It was OK once we’d thawed it for a few minutes, but honestly I like the contrast of the pillowy lemon filling against the crunchy, toasty crust better when it’s just chilled in the fridge.
You’ll have to make it and let me know which you prefer!
As if there wasn’t enough to love about this low carb lemon pie – it’s really easy to make! The crust bakes alone and the filling is made with my low carb lemon curd (which can be made in advance and kept on hand in the fridge), folded into some lightly sweetened whipped cream.
My point is, you could be eating this pie in less than an hour!
Well? Why are you still here?!?!? Go! Go! Make it and be sure to report back!!!
- 6 Tbsp butter, softened
- ¾ cup erythritol (I used Swerve)
- ¾ cup dried shredded coconut (unsweetened)
- ¾ cup super fine almond flour
- pinch of salt
- Combine the butter, erythritol, coconut, almond flour and salt in a medium bowl and mix until a dough forms.
- Press the dough into a pie plate, going all the way up the sides.
- Bake the crust at 350 degrees (F) for 15 minutes, or until golden brown.
- Melt the butter in a small saucepan on low heat.
- Remove from heat and whisk in ½ cup sweetener, lemon juice, and lemon zest until dissolved. Whisk in the egg yolks and return to the stove over low heat.
- Whisk continually until the curd starts to thicken.
- Remove from the heat and strain into a small bowl. Chill.
- In a large bowl, whip the heavy whipping cream, xanthan gum, and 1 Tbsp sweetener together until stiff peaks form.
- Fold ⅓ of the whipped cream mixture into the chilled lemon curd until combined.
- Add the lightened lemon curd mixture to the remaining whipped cream and gently fold together until fully combined, but still fluffy.
- Spoon the filling into the cooled pie crust. Garnish with additional whipped cream and lemon zest if desired.
- Serve chilled - will keep up to a week in the refrigerator.
Since I won’t be eating any lemon desserts for awhile, I hope that you guys will indulge in lemon flavored everything so that I can live vicariously through you!
Meanwhile, don’t feel too bad for me – life in Belize has been pretty great so far and we’re finally settled in!
Here’s a few photos from the last couple of weeks and our latest day trip with friends – you can tell that we’re really having a hard time with the transition… 😂 🌴 ☀️ 🎣 🏊🏼 🐠
Movie night at the Truck Stop! Watched The Sandlot – always a classic!!!
Getting our sip on at Izzie’s Juice Bar – I had the Hulk Juice! (don’t make me angry!)
A great day at Secret Beach (which isn’t really a secret!)
Some friends with a boat brought us out to a small island and we had the whole place to ourselves!
The guys went spearfishing and brought back some lunch!
Lionfish are venomous and invasive – they are also DELICIOUS!
Prepping for lunch on the beach!
Beach picnic Belizean style! Some of my friends are on the Whole 30 this month – even here in Belize, who knew??
Post lunch siesta!!
Had a game of catch and some frisbee…
Mason and a friend snorkeling and looking for shells – the water is crystal clear!
And finally, because you guys know I need my coffee… My favorite place for coffee on the island – Rum & Bean!
So that’s just a dump of some IG photos I’ve taken, but I plan to take my camera out to get some good shots of our favorite spots soon! Also a tour of the house! Stay tuned and have a great week, Peeps!
PS. MAKE THIS PIE. SERIOUSLY.