Lemon Cloud Pie - Low Carb and Gluten Free
Try this Lemon Cloud Pie Low Carb and Gluten Free recipe or contribute your own.
Try this Lemon Cloud Pie Low Carb and Gluten Free recipe or contribute your own.
- 1/2 cup butter
- pinch of salt
- 6 egg yolks
- 1/4 tsp xanthan gum
- 1/2 cup fresh lemon juice
- 3/4 cup almond flour
- 8 tbsp butter softened
- 3/4 cup erythritol (i used swerve)
- 3/4 cup dried shredded coconut (unsweetened)
- 1/2 cup erythritol sweetener (i used swerve)
- 1/4 cup lemon zest
- 1 1/2 cups heavy whipping cream
- 1 tbsp erythritol sweetener (i used swerve)
- Carbohydrate 5.46729703515586 g
- Cholesterol 249.166250038867 mg
- Fat 39.0902665771886 g
- Fiber 1.48519687202068 g
- Protein 4.72751968789376 g
- Saturated Fat 21.3057617749145 g
- Serving Size 1 1 serving (98g)
- Sodium 197.985921979936 mg
- Sugar 3.98210016313518 g
- Trans Fat 2.41946421979033 g
- Calories 379 calories
Step-by-step
- 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 â…“ 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.
Balancing high butter and fat content requires careful consideration of contrast on the plate. Almond flour lacks gluten strands to trap gas, meaning the crust relies entirely on butter and coconut binding to hold its structure. Press the dough evenly across the pie plate before baking at 350 degrees Fahrenheit for 15 minutes to ensure proper browning.
Pairing Strategies for Citrus Desserts
Heavy citrus curds accompanied by whipped cream demand beverages and sides that cut through richness. Serve slices alongside unsweetened black coffee or iced green tea. The astringency of tannins counters the dense mouthfeel of the filling, which contains nearly 39 grams of fat per serving. Avoid overly sweet accompaniments, as the erythritol sweetener already provides distinct sweetness without elevating blood glucose. A side of fresh raspberries adds bright acidity that sharpens the palate between bites.
Scaling and Storage Mechanics
Doubling this recipe requires two separate mixing bowls for whipping the heavy cream to stiff peaks, preventing the mechanical overload of standard hand mixers. Xanthan gum stabilizes the dairy matrix, allowing the dessert to maintain structural integrity for up to one week in the refrigerator when stored in an airtight container.
