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 keto 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 Keto Lemon 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 these keto lemon pie pictures done, because we were literally moving out while I was finishing it!
Being a serious lover of lemon desserts though, I was determined to get this done in case it was my last keto lemon dessert for awhile!
And it will likely be – but what a way to go out!
This keto lemon pie is intensely lemon flavored in the best possible way. The keto 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.
Yeah, that.
This keto 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 of this keto lemon pie 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 keto 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.
That’s it.
My point is, you could be eating this keto lemon pie in less than an hour!
Well? Why are you still here?!?!?
Go! Go! Make it and be sure to report back!!!
Lemon Cloud Pie – Low Carb and Gluten Free
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Diabetic
Description
Lemony and sweet, this refreshing low carb pie recipe is easy to make and perfect for any summer party! Keto, Atkins, Sugar Free, and Gluten Free!
Ingredients
For the Crust:
- 6 Tbsp butter, softened
- 3/4 cup erythritol (I used Swerve)
- 3/4 cup dried shredded coconut (unsweetened)
- 3/4 cup super fine almond flour
- pinch of salt
For the Filling:
Instructions
For the Crust:
- 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.
For the Filling:
- Melt the butter in a small saucepan on low heat.
- Remove from heat and whisk in 1/2 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 1/3 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.
Notes
Note: Your crust may slide down a bit during baking. Once you remove it from the oven it will remain soft for about 10 minutes before hardening. If it’s slid down, wait five minutes, press it back into the shape you want and let it cool and harden before filling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Keto Pie Recipe
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8th pie
- Calories: 427
- Fat: 46g
- Carbohydrates: 2.5g net
- Protein: 4g
Keywords: Keto Lemon Pie, Low Carb Lemon Pie, Keto Lemon Chiffon Pie
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 KETO LEMON PIE. SERIOUSLY.
Tracy says
Followed recipe and instructions EXACTLY. Lemon curd, after straining and chilling for two hours, was straight up lemon JUICE, not thick at all and it made the whipped cream very thin after carefully adding. The crust was overly sweet and ridiculously hard, making it very difficult to cut and get out of the pie pan. I’ve been baking for 40 years and baking keto for 3 years and this recipe was just a dud for me, sorry.
★★
Mellissa Sevigny says
Sounds like you didn’t cook the curd long enough for it to thicken Tracy, sorry you didn’t enjoy this one.
Tracy says
The curd was quite thick in the pan and well…curdled lol. I think without guidance of just how thick, or how long it should take, I was forced to wing it with this recipe, and you’re probably right. Unfortunately, I still feel that there was way too much sweetener called for, and probably won’t attempt this one again.
Tammy S says
I try to make my husband a dessert every Sunday, and this one hit the spot. For me, however, the star is the amazing crust. I could just make the crust and cut cookies out of it (which may happen next weekend). I’m not a fan of the texture of the almond flour in my baking, but this recipe did not bother me at all. (or as we like to say at home, this one didn’t hurt my feelins).
★★★★★
Mellissa Sevigny says
Thanks Tammy, it’s been years since I’ve made this one and your comment put it back in the front of my mind so it’s going to happen soon! Appreciate you taking the time to rate and comment and so happy that you enjoyed this recipe!
Rosemary says
Hi, I love all your recipes. I need them to be gluten free and dairy free and most times the ones I’ve made have turned out well with dairy free substitutes but I I would like to know if there is anything that I can use instead of the almond flour which is so expensive in the UK. Also i don’t necessarily need them to be KETO. Hope you can help. Thanks
★★★★★
Nivia says
Hi! Are you using powdered or granulated Swerve? Thank you!
Daniella says
Made this for a family get together. Didn’t have lemons so used limes. So good. My mother in law was VERY disappointed I wouldn’t give her the leftovers lol! Love your book and cook from it often. This will become a new staple in our rotation!
Mimi A says
Oh Melissa. You make my heart sing. I made this last week as a tester for a dessert I need to bring to Easter dinner this Sunday. I didn’t like the crust…at first. Then it sort of grew on me. But, in the end I think I’ll do a chocolate almond crust (I normally make this for a low carb peanut butter cheesecake) and see about putting it in a tarte pan with a removable bottom.
The challenge for me is I just started your SCKC with the 5 day soup. Easter Sunday will be day 6 and the only thing I’ll allow off the diet will be a slice of this. If there is any dessert left over it’ll be left at the hostess’ house :(
★★★★
Karen says
You have so many people aware of how awesome this recipe is that you really don’t need my high five, but it deserves recognition. My equal favorite is the Lemon Sour Cream Bundt cake in your book but I can’t find it here to tell you that it too is amazing. I served it with coffee for a Christmas lunch and didn’t even mention how healthy it was and no one guessed. THANKS for all these great recipes.
★★★★★
Tara Shippee says
What a great giveaway! I’d love one of these pots ???
Vicki Gier says
It tastes great, but what is the breakdown in Nutrition?
★★★★★
Sheila says
Great recipe! My husband and I loved it. It has a really strong lemon flavor and is delicious:) Definitely recommend it!!
★★★★★
JetWan says
This pie is addictive! I added an egg to the crust and it tasted like an almond, coconut cookie. Very hard to stop at 1 slice. Thank you!
★★★★★
Monica says
Lovely looking pie. Do you think this can be made with coconut cream rather than heavy cream?
Mellissa Sevigny says
It’s possible Monica – not sure how it will react with the lemon juice though or how the flavors will work together – let us know if you try it!
Ketowithlouisa says
Just made it and it was amazing I did omit Sugar in the crust as I feel like it doesn’t need it and it was perfect!!! It totally hit the spot! will absolutely make again!
★★★★★
Lulu says
Holy cow. I thought the curd was gazmic until I folded in the whipped cream. This should be illegal. Best. Low carb. Dessert. Ever.
Forget the pie crust. I’m eating this as 8 servings of mousse. Thank you x million!
★★★★★
Lulu says
Update! Still love the ‘mousse’ and I’ve had time to play with it.
1) l made a pretty pink cranberry version using 3/4 cup of homemade unsweetened cranberry puree (~ 180g cranberries with 100mL of water, boil, mash, through a seive).
2) I’ve made both the lemon & cranberry versions using 2 egg yolks and 2 whole eggs instead of 6 yolks. I was getting tired of meringues and omlettes and if, like me, you are trying to eat low carb AND limit fats, this cuts out 8.8g fat and also 76cal and 0.8g carbs. It doesn’t affect the texture or consistency at all.
Mellissa Sevigny says
Thanks for sharing all of your tips and hacks Lulu! Love the idea of a cranberry version!!
Ashley says
Do we use the granulated swerve or the confectioners for this recipe?
Mellissa Sevigny says
I did but you can use either.
Terrie says
I am allergic to nuts is. there any way to
make this crust.
Charisse says
Hi I made this this past weekend and it was really good but had a grainy texture. I used powdered erythrytol to avoid that. What could have happened?
Jennifer says
I am so confused by the curd portion of this recipe. I’ve never made lemon curd before and I had no idea how thick it should be. The recipe says to stir until it starts to thicken, not when it is thick. Then in the comments I saw you said pudding consistency. Does that mean the consistency of the liquid pudding mix before you let it set up in the fridge or does it actually need to be pudding thick? You don’t really love much description in the recipe for us newbies. I’m pretty sure I didn’t let mine thicken up enough because I stopped it just as it started to thicken. I love the taste and would love to make this again with any clarifications you have! Thanks! PS my crust looks amazing!
★★★★
Mellissa Sevigny says
It should be thickening enough to coat a spoon but thin enough to run through the strainer, it will continue to thicken when chilled to a pudding consistency.
Jennifer says
Thanks! It was coating the spoon, but I still think it could have thickened up a bit more before I added in the whipped cream. I ended up freezing it and making it an ice box pie and it worked perfectly. The crust is amazing and I love the lemon! Next time I will let it thicken it some more and let it chill a little longer.
Tia Kathi says
When I was a little girl, my favorite dessert was lemon chiffon pie. It had a graham cracker crust and was heavenly! I was so thrilled when I found this recipe as it is quite close to my memory of the lemon chiffon pie. I have made this pie twice and it is absolutely delicious! Quite easy to make. I took it to a party last night, and no one could believe it was a low carb pie!
I do find the crust a bit tough and would like to be able to break it up with just a fork….maybe I am doing something wrong? It tastes yummy!
I think next time I will try making it with limes. Would also like to make this in little tartlets!
So many options, the lemon curd is perfect! Thank you for a great low carb recipe!
★★★★★
Sarah says
Made this for a potluck at work and it was a hit. I was very pleased with it as well. It was difficult to limit myself. In fact one guy at work posted he ate almost one pie to himself!
★★★★★
iamse7en says
Holy moly, this pie is absurdly good. I don’t know my way around the kitchen but I followed the instructions carefully and it turned out amazing. Yes, my crust did sink a bit as it did for others, but I pushed it back up a bit after it cooled a bit. It took a little while of whisking the lemon curd on low heat before it thickened. I wasn’t sure what I was doing for most of the steps, but it worked beautifully! Thank you. It is soooooo effing good!
Julie says
Is the xanthan gum totally necessary? It’s the one thing I don’t have! :-)
Mellissa Sevigny says
It might be a tad runny without it but it won’t ruin the recipe to omit it – guar gum or arrowroot powder can also work if you have one of those.
Kara says
In the nutritional information, is the carb count listed for the whole pie? (46 carbs, with 1/8 being a little over 5 carbs) Or is that the carbs for one slice?
This looks delicious. I’m looking forward to trying it!
Erin Monroe says
I made this last night. As a huge fan of lemon meringue pie and lemon-filled cake for every childhood birthday I absolutely LOVED this pie. Everything came together perfectly, though I did add a few drops of sweet leaf liquid stevia in addition to the swerve. I didn’t have any issues with my crust except that I letbit over-brown a bit. At first it was solid and I could barely cut through it (I think I made it ever so slightly too thick) but after adding the filling and refrigerating it over night it softened nicely. Actually, when it was hard I almost threw it away until I took a bite. It was so delicious (like a cookie) that I decided to take a chance on it. That simple crust is fabulous. I will be using it frequently from now on. So I thought the soft, fluffy filling was wonderful the night before… after chilling in the fridge it was firmer and even better!! The other great thing about is because it’s chilled you don’t notice the cooling effect of the erythritol. Thank you so much Mellissa. This is my first keto dessert 1 month in and I can’t wait for the next recipe!
★★★★★
Myra Paredes says
I always use liquid Stevia for my baking recipes. What would be right amount to use for this recipe?
Mellissa Sevigny says
Erythritol measures like sugar so you can use the equivalent for the same amount of sugar and can likely find the conversions for your brand on their website. The stevia may be a problem in the crust because it won’t bulk up or caramelize the same as the erythritol does. Just be aware of that and maybe try a different crust base.
Ashley says
Do you think cream of tartar would be a good substitute for the xanthan gum?
Genevieve says
The flavors are wonderful, crust was fine, curd thickened beautifully. After cooling, I whipped up the cream and then folded in 1/3 as directed and it all immediately curdled :( I’m not sure what happened. Any advice?
I’m still gonna eat it, curds and all ^_^, but I can’t really serve it at the family dinner as planned now :(
Mellissa Sevigny says
Not sure what happened there Genevieve, never had that happen before!
Renata says
Mine curdled, too! Have you had luck trying it again? If so, did you change anything about it?
★★★★★
Lulu says
It’s because of temperature difference, much like when making french buttercream. Both the curd and whipped cream should be cold. There’s a chance you might rescue it by putting the whole thing in the fridge, then rewhipping it.
Sarah says
Is there anyway to make a strawberry version of this?
★★★★★
Erin Monroe says
What a great idea! I can picture it with beautiful bits of strawberry lacing the whipped pink fluffiness. You could thicken the strawberry/sweetener mixture with glucomannan or a similar low carb thickener. I’ve done it successfully with blueberries. I also sometimes add sugar free jams/preserves to accomplish the same. Happy experimenting! ?
★★★★★
Renata says
YES! I used to make a frozen strawberry meringue torte, and was actually thinking of making it again with the leftover egg whites from this lemon pie recipe! It’s a similar style pie, though not quite the custard-texture of this one.
The strawberry meringue I’ve made is very very close to this: http://www.epicurious.com/recipes/member/views/strawberry-meringue-torte-passover-50079419 If you have good strawberries, you don’t need to add any sugar at all. And, if you want to, I’m sure that powdered erythritol [put your erythritol in a coffee or spice grinder to powder it] would work just fine. I eventually got so lazy with that recipe that I stopped making the crust AND the sauce, so it was basically just strawberry meringue ice cream!
I think I’ll make a triple batch of that stuff with the 6 egg whites left over from this lemon cloud pie….
Erin says
So disappointed. I bake a LOT and this was the worst pie crust I have ever made. I am suspecting the butter amount is wrong, because even after 20 minutes in the oven, the crust was basically butter soup. It did not set up at all. The lemon curd was delicious though.
★★
Erin Monroe says
I would try it again. Are you using margarine? The water comtent will ruin your crust. I made it as directed using Kerrigold and it was fabulous!
★★★★★
Brittany Danley says
I’m having this same issue – crust soup! And I used the ingredients exactly as listed. I’m going to let it bake awhile longer & see what happens.
Stephanie Yu says
I too had trouble with the crust. So I ditched the original crust and made your press in crust. That worked out beautifully.
Deb K says
Wow, this is just amazing. Labor intensive, but so worth it! I am taking it to Thanksgiving dinner at my brother and sister-in-law’s house so that my husband and I can have dessert. Watch now, they will all eat my pie instead of her pecan pie and sweet potato pie LOL. I had to taste the filling when I made it, and a little piece of crust broke off, so….oops.
Cortnie says
Can I use regular granulated sugar in place of the sugar replacement?
Mellissa Sevigny says
Yes! It measures the same as sugar so use the same amounts!
Susan D says
I finally got around to making this and…WOW, that is LEMONY! I didn’t even use the lemon zest because I was in a rush and lazy. But it wasn’t missed. I was also worried that 1/8 wouldn’t be big enough pieces, but this is very rich and satisfying, so even my husband said 1/8 was enough for him. The only problem I had was that the crust didn’t just sink during baking – it turned into a complete puddle. I waited about 7 minutes before able to mush it back into place, but some parts had already hardened. We loved the flavour of the crust, though – goes perfectly with the lemon!
★★★★★
Lily says
My crust behaved very oddly too! I did mix the crust together in a stand mixer, but I didn’t overmix. After 13 minutes in the oven it was totally flat and lovely around the edges but jiggly in the middle, like a cheesecake! I left it another few min then trusted it would be okay and pulled it out. I let the crust cool and mushed it all back into place, but it was the strangest crust making experience of my life! It firmed up nicely in the fridge, and the pie is delightful. But wow that crust is weird.
Also, I did not bother straining the curd, I find if you are gentle enough heating the yolks nothing curdles and the curd comes out smooth without straining! Just really do whisk constantly! I let it get pretty thick, sort of thin pudding which thickened nicely when chilled.
★★★★★
Tia Kathi says
I made this yummy pie yesterday for a dinner party. It was so good! It was much easier to make than I Thought it would be. I used Splenda, as that was the only sugar substitute I could get. The crust stayed in place when baked….I really pressed it into the sides, so no slippage. I did almost over beat the cream, so I think my filling came out a bit denser than I was hoping for….almost like a cheese cake filling! Perfect lemon flavor! Will be making this again for sure! And passing the recipe on to others! Thank you!
Erin says
My crust sticks to the pie plate….I literally can’t get it out of the dish….this is the second time I’ve made it…same thing both times. I used Truvia baking blend….could that be it? Other than that this pie is excellent!!
Belinda says
I made this today, after looking at the recipe for weeks! I LOVE lemon ANYthing and this sounded right up my alley. The crust was tricky, After 15 minutes, the outer edges were browned but the middle was totally soft with lots of fat floating on top. I re-shaped it and put it back in the oven for another 15 min but it really didn’t look any different. The brown edges were nice and firm so I thought maybe sticking it under the broiler for a bit, just till it was all brown, would work. Well, it all toasted nicely and when it cooled was very very firm! Now I’m wondering if it would have firmed up after the first 15. The lemon curd is genius, btw. So now the pie is in the fridge cooling and it looks delish!! Thank you SO MUCH for this and all of your recipes. I do not like to cook/bake and I feel if I didn’t have these recipes to keep me going, I would have given up on the low carb thing. I had (emphasis on HAD) pre-diabetes and thought “OH HELL NO”, not me! So after 3 months, had dropped 25 lbs (without trying) and brought my A1-C back to normal. At this point, I think I can continue this indefinitely. Thanks, and keep ’em coming!!!
Pj says
I can find unsweetened coconut and zanthan gum at my small Walmart. Can’t wait to try the recipe. Thanks for all the tips.
Emma says
Holy Mackerel! I just made this pie and it is AMAZING. The crust mostly needs to set and cool before you add the filling, but for those worried, the best trick for any pie crust is to put aluminum foil around just the sides/edges to keep it from browning too quickly, and then cook for an extra 5 mins (from 15 to 20 mins), removing the foil in the last 3-4 minutes. I did that with this recipe and it helped brown the bottom of the crust without overdoing the sides.
Seriously delicious recipe!
★★★★★
Kathi Ellis says
When I was little, we used to make a dessert called lemon chiffon pie, with a graham cracker crust… this sound very like it!
I am going to make this tomorrow… any ideas for using all the egg whites?
★★★★★
Susan D says
I’m making an omlette tomorrow morning…
Beth Ann says
I made this using Nellie and Joe’s Key Lime juice for a party this weekend. It was “to DIE for” delicious!! I only changed two things. First, I used a little less lime juice than the amount of lemon juice called for, because N & J is so intense. Second, I switched out Splenda for half of the Swerve in the recipe. I do this with all my dessert baking to save money, preserve sweetness and lesson the “cooling” sensation from erythritol. A fantastic and easy recipe. Thanks so much!
Kristin Bailey says
I thought I was the only one who struggled with that cooling sensation in erythritol! I thought I was nuts!
Kati says
Okay, I’ve made this three times, OMG, the second time, I ate the whole thing in two days, two tries. Not good for my diet, but this is fantastic. I’m taking the third one to a family reunion tomorrow, the first one had my hubby and his mother battling for the last bite. and neither one of them eats LC.
I’m wondering if I could make the cookie crust, bash it up after cooling, fold it into the Lemon/whipped cream mixture and make popsicles. Would be great! Plus portion control, all in one.
k
Shellie says
I try to avoid artificial sweeteners so I was wondering if you could use either granulated or confectioners sugar to replace it, and if so how much?
★★★★★
Shirley B. says
I made this pie and it was truly fantastic. Like the recipe states, my crust sank and there was a lot of butter floating on top but I used a flat sided, metal measuring cup to push it back in place. Once it cooled, it was fine, and damn tasty too. I thought it was good enough to eat like a cookie. I used a granulated stevia-type sweetener and it was ACHINGLY sweet! Tasted too “artificial-sugar” for me. I will definitely make this again but I will cut the sweetener WAY way back. Here’s a note on xanthan gum. I had never used it before and WOW that stuff is pretty…um…neat?
I made the mistake of spilling a little on my counter and using a sponge to wipe it up. Well, that sponge was ruined. The xanthan gum stuck to it (and my fingers) like glue and wouldn’t come off. It’s slimy as heck too. If you spill any of that stuff, wet a paper towel (or something you can throw away) and wipe it up. I will also wear gloves the next time I handle it. Now, I’m off to search this site for a chocolate pie recipe. If you don’t have one yet, Melissa…we’re waiting!!
★★★★★
Cheri says
Will try this lemon pie for “girls weekend”!
Barb Rice says
Absolutely delicious. I’ve made it three times. However, instead of pie, I make parfaits and avoid the crust issues. I mix up the crust and lightly put it on a baking sheet. Then when it’s nice and brown (flipping it during baking) I crumble it up and layer it with the lemon. It is wonderful!! This is my go to dessert as a diabetic. Tried making it with cocoa instead of lemon. Great flavor but I’m still working out the texture thing. Tried using a little cream in place of the lemon juice, but it was still very thick. Considering my next version of this. But it is truly wonderful as is, too! Thank you for this recipe!
★★★★★
Liz says
I just made this and my crust failed and I thought of the parfait idea, too! So glad to see you’ve done it, it worked and it’s good! Can’t wait to taste it!
Doris says
Try sugar free chocolate mousse for your chocolate parfait. Still uses eggs and cream and is very yum. Any standard recipe but replace the sugar with sweetener.
Lisa says
Well I am an avid baker and the crust turned out perfect but my curd never thickened and it curdled when I added the whipped cream. I will attempt again cause it sounds delicious when it turns out right.
★★★
Angie says
I was wondering if I could use Stevia as my sweetener?
Mellissa Sevigny says
You can but it will taste different and won’t bulk up the same so it may be looser.
Janelle says
I made this yesterday and it was delicious! I too had issues with the crust being a huge mess. I cut the amount of butter in half and it was perfect. I wonder if there might be a typo of the amount needed? I thought it was odd that you called for “8 Tbs.” of butter vs. 1/2 cup (like you do for the pie filling)? Regardless, excellent pie! Thank you for sharing your recipes!
★★★★★
Mellissa Sevigny says
Thanks Janelle, I’ll go back and check my numbers just to be sure! Glad you enjoyed it!
Leslie says
Is 1/4 cup of lemon zest accurate? That is a lot of lemon…and zesting!!!!
Mellissa Sevigny says
I know it’s a pain but yes, you’ll need that much!
Belinda says
I was having trouble zesting with my grater, so I stopped in the middle and went to the store to look for a real zester. Didn’t find one but did find a cheap grater that was a lot sharper than mine was (tossed it) and I grated out 1/4 cup in no time flat. The sharpness of the tool is the key, for me, anyway!
Tracey says
I just made this and it is awesome! I used Truvia as sweetener but in the future I will cut back on the amount as it left a very slight artificial taste in my mouth. The lemon curd was awesome and tart, the incorporation with the cream made it taste so wonderful! The crust did settle and I was too busy to press it back up but it didn’t matter as it came out crisp (not hard) and delicious. I top mine with Land o Lakes sugar free whipped cream and just chow down. What a great treat, the best I’ve tried from you so far!
Mommatraveler says
My crust was a complete failure. It just ended up as a pool of melted butter in the dish. The lemon filing was delicious though!
Abby says
Mommatraveler — some with mine. So I baked another one yesterday and only used half of the butter called for in the recipe. The dough felt more crumbly — like a graham cracker crust. And it worked perfectly!!!!! The only difference (besides not having a pool of melted butter) was that the cooked crust was a little finer in texture.
Sue says
Same here! Crust was a liquid pool of failure…had to soak out the butter, transfer the rest of the crust into a 9×13 pan and rebake in order to get any sort of crust. I would use half the butter next time, or maybe some coconut flour to absorb it.
Anita says
Where did you get your juicer???
Mellissa Sevigny says
Target! They had it in a bunch of colors back in January, not sure if they are still carrying this style though!
Abby says
My crust started to brown up at the top of the pie plate, but then the rest of the ‘dough’ slid down into a big greasy puddle in the bottom. There was literally a pond of melted butter floating on top. So, I took it out of the oven to cool as I reshaped the dough back up the sides of the pie plate. I used paper towels to blot up as much of the grease as I could along the way.
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Ellen says
I just made this sans crust. Omg it is insanely good. Just be careful not to eat too much at once because it’s super lemony and acidic.
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Helen Hedge says
Very excited to find so many great low carb recipes . Did not want to give up my diet regimen because of no good food choices Thanks
Cathy Heckman says
Looks amazing- can’t wait to try it- my son’s girlfriend has a gluten intolerance, but likes her sweets so can’t wait to try it.
My husband and I own land in Belize also and hope to start building our home sometime in the next 5 years, we visit every year though and he LOVES the lionfish.
Mellissa Sevigny says
How exciting for you guys! The lionfish tastes so good! I wish they served it in more of the restaurants here!
Catrina says
This dessert looks delicious, but I’m confused! Can you please explain step 3 and 4 for the filling? I’m not sure how thick it should be, and I don’t understand what’s being strained or how to do that! Do you keep only the thicker part and discard the liquid? What do you use to strain it? Thanks for any information!
Mellissa Sevigny says
You will be straining the curd Catrina – after you’ve cooked it until it thickens into a pudding-like texture, then you strain it to get out the pieces of lemon zest so that it’s smooth. You can put it through any fine hand-held strainer to get the zest out. If you don’t have one or don’t want to bother, it’s still good but will have a chunkier texture from the lemon zest still in it.
Catrina says
Thank you!!
jeremy says
I made this last night. It was pretty easy to make. The only substitution I made was to use cornstarch instead of xanthan gum. I may have to invest in that stuff because it seems to cost more than gold. Anyway, after I made the pie and got to the tasting part, I was along in my kitchen and after I finished my first slice, I said out loud to myself “oh my gosh thats fantastic”. So thanks for this recipe.
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Mellissa Sevigny says
So glad you enjoyed it Jeremy and I appreciate you letting me know! Xanthan gum is pretty inexpensive if you get it online, and since a little goes a long way it’s literally pennies per recipe. I highly recommend getting some if you can!
Brandi says
If I leave out the “gum” will that be ok? LOVE ur website!!!!
Mellissa Sevigny says
It might be slightly looser but will still taste great! Thanks! :)
Kelly Fifield says
Hello! I am new to low carb eating and your site has already saved breakfast! I don’t like eggs and breakfast was a struggle until I found your pancake recipe. So thanks for that! I made this pie for a dinner party we were invited too. I had a little trouble with the crust and it looked burned on the top and underdone on the bottom. I went ahead and made the cloud and divided it up in 8 small dishes. I tried the crust after it cooled and decided it was fine if I cut away the burned parts so I crumbed it up and sprinkled it on as topping. Everyone loved it!
Charlene says
I’m going to try this but will make a meringue topping with the leftover egg whites maybe? Thoughts?
Belinda says
Great pictures! Enjoy you life! Thank you for continuing to share your wonderful recipes. I am making the lemon cloud pie this weekend for a family gathering. While I’m sweating in humid Georgia I’ll be thinking of you in beautiful Belize! Truly, thank you.
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Eric says
I love lemon desserts, especially easy ones! This sounds great, so Ill definitely be making it soon.
For those concerned about grittiness, I recently read somewhere that to prevent erythritol from recrystalizing,, it is important not to cook it for too long. Instead, cook whatever you are making without the erythritol, and add it at the end (of course, this is not always possible). I haven’t tried it yet, but in this case i would make the curd without the sweetener, cook it until it is thickened to your liking, and then mix in the sweetener. Worth a try, anyway.
Addison Johnson says
That looks really something that anyone would have a drool over it. I have never considered lemon as resort for making deserts, except from you can really make grool (good and cool) drinks out of it and it is a source of some good Vitamins and other vital nutrients plus it helps in detoxifying. I’ve heard of using this wonderful little yellow piece of enlarged eye tears (‘cause it comes in the shape of tears, right? At least from what I saw on the drawings of kids) in culinary but I’m not that type of person who explores with cooking or baking. I sometimes cook but most of the time I leave the cooking others. It is enough that I decide which is a good food/ ingredient and which is not. And look at that piece of art! It is really hard to say no when someone offers you that. I will definitely try this at home!
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Norma Tumberg says
I am going to have to try the pie– ha! it rhymes! :-) My husband just may fall in love with me all over again!
You moved to Belize!! wow………..looks lovely there!! Enjoy.
Thanks for the recipe!! all of them. :-)
Mellissa Sevigny says
Hope it’s a huge hit Norma – be sure to report back!!!
Carolyn says
Like Belenda, I also want to know about the grittiness issue. I made low-carb lemon curd recently with Pyure (erythritol and stevia blend) that I powdered in the blender, and it crystallized and made gritty lemon curd. Anybody know how to prevent that? I’ve had the same thing happen with Swerve in other dessert.
Mellissa Sevigny says
I had no trouble Carolyn, maybe it depends on how long it’s cooked, but this was smooth and creamy right to the end!
Maryann says
I recently joined your site and am truly amazed at the recipes and your presentations of your pics. You are a very interesting person and am enjoying your new life too. I’m not a lemon fan but this recipe might change my mind over the hot summer here!!! Thanks.
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Mellissa Sevigny says
Welcome to IBIH Maryann and thank you! If there is any lemon recipe that can win you over then I believe this is the one!!!!
Ann S says
Love your pictures. Oh how I’d love to move to someplace like Belize. What a beautiful, peaceful place to live. And the pie looks delicious. My mom and I are big fans of lemon flavored dishes (and my kids as well). Hubby, not so much. But I will definitely try this pie and those of us lemon fans can enjoy the delicious lemony goodness. And hey, I just ordered my own Meyer Lemon tree so one day when I finally get lemons from it, this can be my first lemon recipe! But in the meantime, I will definitely try this with store bought lemons.
Mellissa Sevigny says
Meyer lemons would be fabulous with this Ann – especially home grown! Even your hubby might enjoy this one – let me know if it’s a hit!!!
Belenda says
This looks so yummy! Any trouble with the filling getting gritty after its cool though? Just bought a bag of lemons so hope to make this soon. My sister lived in Belize for awhile too, but moved to other countries later. Still lives in Central America though. I visited for 3 weeks last year and went to Tikal. Hotter than blue blazes! LOL lost 13#’s while I was there. Love seeing pics!
Mellissa Sevigny says
I had no problem with grittiness Belenda! It was ultra smooth and creamy right up until we ate the last piece four days later! Haven’t explored much other than than the island we’re living on yet, but we’re excited to spend some time on the mainland in August!
Jan Johnson says
Oh yes, more photos please! What a gorgeous place you have moved to! I cannot believe that water and that you had a whole island to yourselves. What an amazing adventure that must be.
P.S. The pie looks wonderful too!
Mellissa Sevigny says
The pictures don’t even do it justice Jan, the water is crystal clear and always full of colorful fish! I’ll have to post some videos I took while snorkeling around – it’s like watching ocean TV! :)
Sarah says
This recipe looks awesome and yummy!
How did the cat do on the plane? I’m debating about flying my cat from Wisconsin to Texas or drive him. He doesn’t do well in a car. Thought the plane would be less traumatic, but he’s a talker.
P.S. We love Ambergris Caye!
Jennifer in Spring, TX says
I moved to Texas (Houston) from Wisconsin (Wauwatosa) too :)
When my parents moved to Texas, they drove with their cats and they were miserable the entire time. When I moved to Texas, I flew my cat and he had no problem at all with it.
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Mellissa Sevigny says
Ha! I could write an entire post just about that Sarah! We had a lot of tangles, including having to deplane because of a mechanical issue and then waiting four hours at JFK for another plane. I had packed food and a container for water, as well as disposable pads inside their bags in case they had to “go” in transit. ALL OF THOSE ITEMS WERE CRUCIAL. In the end they weathered it fine and I never sedated them, but it was a long two days of travel for all of us! They cried a bit initially and freaked out during takeoff, but were pretty quiet when we got to cruising altitude! So glad it’s over though!!!!
Sarah says
Thanks for sharing! I’m leaning towards flying him now after your experience. Now all I have to do is convince my hubby!!
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Kim says
Hoe do you get to move to Belize?
Janice ingram says
Look for a homeopathic liquid safe for use in animals. I moved from N. Carolina to Texas years ago…24 as a matter of fact, so I can’t remember the name of it but my cat did really well in the car.
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Carole @ From My Carolina Home says
Looks like a wonderful place. Looking forward to seeing your new home.
Mellissa Sevigny says
Thanks Carole, we’re loving it!!
Jenuinearticle says
Omg…I’ve never been a fan of lemon anything, but I am going to make this pie! I discovered about a year ago that I much prefer limes to lemons (and it opened up a whole new world for me) so I will also make a lime version at some point, I’m sure.
Two questions…#1 I can rarely find unsweetened shredded coconut in the store. If I can’t locate it, do you think the crust would come out okay without it? #2 is the erythritol used granulated or confectioners?
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Mellissa Sevigny says
I love limes too and will likely make a lime version of this over and over while we’re here in Belize!!! In answer to your questions, 1) if you can’t get the coconut just make the dough from my lemon almond shortbread cookies and use that instead – it will work great! 2) I used the granulated but the confectioners would also work and is sometimes cheaper for some reason! Enjoy! :)
BjoLiz says
I only have Confection Swerve. Do I need to do some conversion for this sweetener from the granular version?
Martha says
Big Lots almost always has Bob’s Mill Unsweetened Shredded Coconut.
Judi says
Good to know, thanks!
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