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Arizona Sunshine Lemon Pie
Arizona Sunshine Lemon Pie

Arizona Sunshine Lemon Pie
Arizona Sunshine Lemon Pie
Source
Ingredients:
1
Servings
  • 1
    item
     ½ cups almond flour
  • 60
    ml
     coconut flour
  • 60
    ml
     melted butter
  • 2
    tbsp
     erythritol or other keto-friendly sweetener
  • 1
    item
     egg, beaten
  • 1
    item
     pinch of salt
  • 240
    ml
     fresh lemon juice (about 4 lemons)
  • 1
    tbsp
     lemon zest
  • 180
    ml
     erythritol or other keto-friendly sweetener
  • 4
    item
     large eggs
  • 120
    ml
     heavy cream
  • 60
    ml
     unsalted butter, melted
  • 1
    tsp
     vanilla extract
Arizona Sunshine Lemon Pie
Instructions:
  1. Prepare the Crust: Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine the almond flour, coconut flour, melted butter, erythritol, beaten egg, and a pinch of salt. Mix until a dough forms.
  3. Press the dough evenly into the bottom and up the sides of a 9-inch pie dish to form the crust.
  4. Bake the crust for 10-12 minutes, or until lightly golden. Remove from the oven and let it cool slightly.
  5. Prepare the Filling: In a large bowl, whisk together the lemon juice, lemon zest, erythritol, eggs, heavy cream, melted butter, and vanilla extract until smooth and well combined.
  6. Pour the lemon filling into the pre-baked crust.
  7. Bake the pie at 350°F (175°C) for 25-30 minutes, or until the filling is set and the edges are lightly golden.
  8. Remove from the oven and let the pie cool completely on a wire rack.
  9. Once cooled, refrigerate the pie for at least 2 hours to allow the filling to set fully. Serve chilled, garnished with whipped cream or additional lemon zest if desired.
  • 1
    item
     ½ cups almond flour
  • 60
    ml
     coconut flour
  • 60
    ml
     melted butter
  • 2
    tbsp
     erythritol or other keto-friendly sweetener
  • 1
    item
     egg, beaten
  • 1
    item
     pinch of salt
  • 240
    ml
     fresh lemon juice (about 4 lemons)
  • 1
    tbsp
     lemon zest
  • 180
    ml
     erythritol or other keto-friendly sweetener
  • 4
    item
     large eggs
  • 120
    ml
     heavy cream
  • 60
    ml
     unsalted butter, melted
  • 1
    tsp
     vanilla extract
1
Servings
0

Prepare the Crust: Preheat your oven to 350°F (175°C).

In a medium bowl, combine the almond flour, coconut flour, melted butter, erythritol, beaten egg, and a pinch of salt. Mix until a dough forms.

Press the dough evenly into the bottom and up the sides of a 9-inch pie dish to form the crust.

Bake the crust for 10-12 minutes, or until lightly golden. Remove from the oven and let it cool slightly.

Prepare the Filling: In a large bowl, whisk together the lemon juice, lemon zest, erythritol, eggs, heavy cream, melted butter, and vanilla extract until smooth and well combined.

Pour the lemon filling into the pre-baked crust.

Bake the pie at 350°F (175°C) for 25-30 minutes, or until the filling is set and the edges are lightly golden.

Remove from the oven and let the pie cool completely on a wire rack.

Once cooled, refrigerate the pie for at least 2 hours to allow the filling to set fully. Serve chilled, garnished with whipped cream or additional lemon zest if desired.

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