Years ago, there was a coffee shop type restaurant that served the best Lemon Supreme Pie, it was hubby's favorite. When we started Keto, this was a must to re-create. It's a basic cookie crust with a whipped cream/cream cheese layer topped with fresh lemon curd - tangy, sweet, creamy - this pie's got it all. Enjoy!
Keto Butter Cookie Pie Crust
1/2c butter, softened
1 egg
1 tsp vanilla extract (we use Grandma's Pure Vanilla)
1c fine almond flour
1T fine coconut flour (we use Republic of Coconut)
1 tsp baking powder
dash of salt
1. Preheat oven to 300°. In a large mixing bowl, cream together butter and sweetener. Add remaining wet ingredients and blend.
2. Add dry ingredients and mix until thoroughly combined.
3. Spread half of the dough into a fairly thin layer of a greased pie pan or 7" springform pan. Bake 15-18 minutes or until golden brown. Let it cool completely (and firm up) before adding the filling. Makes enough dough for two pies (freeze the other half for later or make cookies).
No-Bake Cheesecake Layer
8oz cream cheese, softened
1c heavy cream
1 tsp vanilla extract (we use Grandma's Pure Vanilla)
1 packet gelatin powder (we use Knox)
1. In a small mixing bowl, beat cream cheese until smooth. Sprinkle in the gelatin slowly to avoid clumping. Set aside while making the whipped cream.
2. In large mixing bowl, beat heavy cream until soft peaks form. Add sweetener and vanilla, beat until stiff peaks form.
3. Fold the cream cheese into the whipped cream and blend until smooth and creamy.
4. Pour over cooled crust. Refrigerate while making the topping.
Fresh Lemon Curd
The best Keto lemon curd we've tried is from Keto Cooking Christian. Let the lemon curd cool before pouring over the cheesecake layer. Refrigerate 4-6 hours, or overnight for best results.
NOTE: Instead of making layers, fold the cooled lemon curd into the cheesecake mixture. Pour over the cooled crust and refrigerate 4-6 hours, or overnight for best results (see pictures below).
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