There are some desserts that just stick with you. And I don’t mean this in a bad way, as in making you too full or uncomfortable, or sticking to your hips or thighs or love handles. I mean it in the sense that it was so delicious, you can’t stop thinking about it.
You carry it around on your brain rather than your body, wishing you still had some and wondering when you can get around to making it again. For me, that’s usually a rich chocolate dessert of some sort, but this time that honour goes to lemon. Specifically this low carb lemon sour cream pie.
Lemon Sour Cream Pie
Prep Time
10 mins
Cook Time
10 mins
Chill Time
4 hrs
Total Time
20 mins
This creamy, tangy low carb sour cream pie will become your favourite spring dessert. With an easy grain-free press-in pie crust, it's simple to make too.
Course: Dessert
Cuisine: Dessert
Servings: 10 servings
Calories: 330 kcal
Ingredients
1 recipe press-in pie crust baked
1 cup heavy cream
4 large egg yolks
1/3 cup freshly squeezed lemon juice
1 tbsp lemon zest
1/4 cup butter chilled and cut into pieces
1 tsp lemon extract
1/4 tsp xanthan
1/2 to 3/4 cup powdered Swerve Sweetener
1 cup full fat sour cream
Instructions
In a large saucepan over medium heat, combine cream, egg yolks, lemon juice, and lemon zest. Cook, whisking frequently, until mixture thickens, about 5 to 8 minutes (but watch carefully, you do not want it to curdle).
Remove from heat and add butter and lemon extract. Sprinkle with xanthan gum and whisk quickly to combine. Stir in sweetener to taste (I like mine rather tart).
Whisk in sour cream until no lumps remain. Pour into pie shell and refrigerate for at least 4 hours to set - the longer, the better, so overnight is best if you can wait that long. (It's also awesome if you pop it in the freezer for an hour after being refrigerated).
Top with lightly sweetened whipped cream.