Introduction

Welcome to our Keto Arizona Sunshine Lemon Pie recipe, a vibrant and refreshing dessert perfect for those adhering to a ketogenic diet. This pie combines the tangy zest of fresh lemons with a smooth, creamy filling, all nestled in a crunchy, low-carb crust. Ideal for summer gatherings or a special treat, this pie offers a delightful taste of sunshine without compromising your keto goals. With detailed instructions and nutritional breakdown, you’ll be able to craft this delightful dessert with ease.

Ingredients

For the Crust:

  • 1 1/2 cups almond flour (or 150 grams)
  • 1/4 cup granulated erythritol (or 50 grams)
  • 1/4 cup melted butter (or 60 grams)
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon vanilla extract

For the Lemon Filling:

  • 1 cup fresh lemon juice (approximately 4 large lemons or 240 milliliters)
  • 1 tablespoon lemon zest (from about 1 lemon)
  • 3 large eggs
  • 1/2 cup granulated erythritol (or 100 grams)
  • 1/2 cup heavy cream (or 120 milliliters)
  • 1/4 cup unsalted butter (or 60 grams)
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon vanilla extract

Instructions

Preparing the Crust:

  1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). This ensures that the crust will bake evenly and become golden brown.
  2. Combine Dry Ingredients: In a medium-sized mixing bowl, combine 1 1/2 cups almond flour, 1/4 cup granulated erythritol, and 1/4 teaspoon sea salt. Mix well to ensure the erythritol and salt are evenly distributed throughout the almond flour.
  3. Add Wet Ingredients: Pour in 1/4 cup melted butter and 1/2 teaspoon vanilla extract. Stir the mixture with a fork or pastry cutter until it begins to clump together and resembles coarse crumbs.
  4. Form the Crust: Press the mixture evenly into the bottom and up the sides of a 9-inch (23 cm) pie pan. Use the back of a spoon or the bottom of a measuring cup to compact the crust and create a smooth, even surface.
  5. Bake the Crust: Place the pie pan in the preheated oven and bake for 10-12 minutes, or until the crust is lightly golden. Keep a close eye on it to avoid over-browning. Once done, remove from the oven and let it cool while you prepare the filling.

Making the Lemon Filling:

  1. Prepare Lemon Mixture: In a medium saucepan, combine 1 cup fresh lemon juice, 1 tablespoon lemon zest, and 1/4 teaspoon sea salt. Heat over medium heat until it starts to simmer.
  2. Mix Eggs and Erythritol: In a separate bowl, whisk together 3 large eggs and 1/2 cup granulated erythritol until well combined and slightly frothy.
  3. Combine Ingredients: Gradually pour the warm lemon mixture into the egg mixture, whisking continuously to prevent curdling.
  4. Cook the Filling: Return the combined mixture to the saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Do not let it boil.
  5. Add Cream and Butter: Remove the saucepan from heat. Stir in 1/2 cup heavy cream and 1/4 cup unsalted butter until fully incorporated and smooth. Add 1/2 teaspoon vanilla extract for additional flavor.
  6. Cool the Filling: Allow the lemon filling to cool slightly before pouring it into the pre-baked crust.
  7. Chill the Pie: Pour the lemon filling into the cooled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or until the filling is set. For best results, allow it to chill overnight.

Serving and Garnishing

Once the pie is set, it’s ready to be served. Garnish with a few lemon slices or a dollop of whipped cream if desired. For added texture and flavor, consider sprinkling a light dusting of powdered erythritol or fresh mint leaves.

Nutritional Information (Per Serving)

  • Calories: 250
  • Total Fat: 22g
  • Saturated Fat: 12g
  • Cholesterol: 95mg
  • Sodium: 150mg
  • Total Carbohydrates: 12g
  • Dietary Fiber: 5g
  • Net Carbohydrates: 7g
  • Sugars: 2g
  • Protein: 6g

SmartPoints (WW Points)

  • SmartPoints Value: 6 points per serving (based on a standard serving size and WW guidelines; values may vary based on specific ingredients).

Tips for Success

  1. Use Fresh Ingredients: Fresh lemons are essential for the best flavor. Bottled lemon juice may alter the taste and freshness of the pie.
  2. Avoid Overbaking the Crust: The crust should be just golden. Overbaking can make it too hard and difficult to slice.
  3. Adjust Sweetness: If you prefer a sweeter pie, you can adjust the amount of erythritol according to your taste preferences.
  4. Chill Thoroughly: Ensure the pie is well-chilled before serving. This helps the filling set properly and enhances the texture.
  5. Storage: Store leftover pie in the refrigerator for up to a week. It can also be frozen for up to 3 months. Thaw in the refrigerator before serving.

Conclusion

The Keto Arizona Sunshine Lemon Pie is a delightful keto-friendly dessert that combines the tangy brightness of lemon with the rich, creamy texture of a low-carb pie. Whether you’re hosting a gathering or simply enjoying a quiet moment, this pie is sure to bring a touch of sunshine to your table. With its low-carb profile and satisfying flavor, it’s a perfect addition to any ketogenic diet. Enjoy!