Lemon Pie
This delightful Lemon Pie features a buttery crust and lemon curd filling! This no-bake pie is perfectly refreshing has less than 5 net carbs per serving!
Lemon Pie is a refreshing and tangy dessert that requires no oven time to prepare. It’s a perfect treat for those hot summer days or when you’re looking for a refreshing dessert option. This lemon pie recipe features a buttery crust, a lemon curd filling, and an amazing citrus taste. The whole family can enjoy this no-bake dessert as it is sugar-free, low-carb, and gluten-free!
We love how easy this is! While the lemon curd can seem intimidating, you can make this delicious pie without a food processor, stand mixer, saucepan, or any special equipment.
Ingredients for Lemon Pie
As always, this is a quick overview of the ingredients needed to make the best no-bake, sugar-free lemon pie! For the complete, printable instructions scroll to the recipe card below. For this recipe you will need:
- Butter: I use unsalted butter for this recipe. You will need melted butter in the crust, as well as room temperature butter in the lemon filling.
- Almond Flour: this is used in the pie crust and keeps this recipe low carb, gluten free, and keto-friendly. If those dietary concerns do not apply to you it is possible to substitute crushed graham crackers if you prefer.
- Confectioners and Granulated Sweetener: In a pinch it is okay to stick with granulated sweetener only. However, as written the crust calls for confectioners sweetener for a smooth texture and the granulated sweetener is used in the lemon curd. To keep this low carb, I use monkfruit, but regular sugar works as well.
- Egg Yolks: You will need the egg yolks only from size large eggs. For the best results, allow the yolks to come to room temperature before using.
- Lemon Juice and Lemon Zest: fresh lemon juice as well as lemon zest. We skip the extracts and use regular lemons for the perfect citrus flavor! You may want additional lemon slices for garnish.
How to Make Lemon Pie
In addition to the ingredients listed above, you will need a 9-inch pie dish, preferably one with low sides, as well as mixing bowls. Follow the step-by-step guide below to see exactly how to make this delicious lemon dessert.
Make the Crust
Grease a 9” pie pan with cooking spray. Spread with a paper towel so it’s just a thin layer. To make the crust, combine all the ingredients in a medium bowl and mix together well with a rubber spatula. The pie dough should look moist (like cookie dough). Transfer crust mixture to the prepared pie pan and press onto the bottom and sides of the pan using your hands. Optionally, trim the top edges of the crust that may overhang the pan so it looks neat. Set in the refrigerator to chill while making the lemon curd.
Make the Lemon Curd
To make the lemon pie filling, whisk all the filling ingredients together in a large glass microwave safe bowl. Microwave for 1 minute at a time, whisk vigorously for 20-30 seconds in between each increment, until the filling has thickened but is still pourable. It should take about 5-6 minutes total.
Pour Filling into Crust
Pour the warm lemon filling into the chilled crust and spread into an even layer. Set in the freezer to chill for 15 minutes (no longer). Then, refrigerate for at least 3 hours before slicing and serving. Sprinkle extra confectioners sugar as garnish.
Storage
This lemon pie can keep in the fridge for up to 2 days. After two days, the sweetener in the filling will crystalize and become gritty making it unpleasant. It is best to prep this pie the day of or the night before you plan to serve it. To store the pie, place it in an airtight dish.
Tips and Tricks
- Ideally use a pie dish with lower sides, since the filling doesn’t come up so high in a taller pie pan. This creates a much prettier presentation. It’s less like a lemon meringue pie and more like a lemon curd tart.
- Freeze the pie for 15 minutes to shock the curd and prevent it from continuing to cook.
- Do not freeze the pie longer than 15 minutes, transfer it to the fridge to finish cooling.
- You must chill the pie three full hours so the pie holds its shape. There is no cornstarch or thickener in the filling, so we are relying on temperature to create the right texture.
- If you would like to cut the tangy lemon flavor, you can top this pie with fresh whipped cream or add a no bake meringue topping if you prefer.
Lemon Pie FAQ
Yes, you can use regular sugar instead of monk fruit for this recipe.
No, you can use graham cracker crumbs instead if you prefer. Gluten-free graham crackers can be used for a celiac-friendly graham cracker crust. You cannot use coconut flour as it has a different absorbency rate.
Yes, this recipe will work with limes instead of lemons. Use key limes for a key lime pie.
Sometimes lemon desserts can taste bitter when you include too much pith in the zest. To prevent this, lightly zest your lemon until only the yellow lemon peel is grated off, leaving the white pith on the lemon itself.
Other No Bake Desserts
- No Bake Cheesecake
- Peanut Butter Cheesecake Truffles
- No Bake Peanut Butter Pie
- Keto No Bake Cookies
- No Bake Lemon Cheesecake
Get the Recipe: Lemon Pie
Ingredients
For the Crust
- 7 tablespoons unsalted butter, melted
- 1 1/3 cups almond flour, the blanched superfine variation is best
- 2 tablespoons Swerve Confectioners Sugar, plus extra for dusting the final pie (powdered monk fruit will also work)
- 1/3 tablespoons lemon zest, Zest of 1 lemon
Lemon Curd Filling
- 8 large egg yolks, at room temperature
- 3/4 cup monk fruit sweetener
- 3/4 cup freshly squeezed lemon juice
- 1/2 tablespoon lemon zest, Zest of 1 lemon
- 1/3 cup unsalted butter, cut into small cubes
Equipment
- 9-inch shallow pie pan
Instructions
- Grease a 9” shallow pie pan with cooking spray. Spread with a paper towel so it’s just a thin
layer. - To make the crust, combine all the ingredients in a medium bowl and mix together well
with a rubber spatula. The mixture should look moist and like cookie dough. - Transfer crust mixture to the prepared pie pan and press onto the bottom and sides of
the pan using your hands. Optionally, trim the top edges of the crust that may overhang
the pan so it looks neat. - Set in the fridge to chill while making the lemon curd.
- To make the lemon curd filling, whisk all the ingredients together in a large glass
microwave safe bowl. Microwave for 1 minute at a time, whisk vigorously for 20-30
seconds in between each increment, until the filling has thickened but is still pourable. It
should take about 5-6 minutes total. - Pour the warm lemon curd filling into the chilled crust and spread into an even layer.
- Set in the freezer to chill for 15 minutes (no longer). Then, refrigerate for at least 3 hours
before slicing and serving. - Sprinkle extra confectioners sugar as garnish.
I love lemon pie…probably the only one in my house that does. I’m wondering if I could half this recipe and make in muffin tins. Your thoughts?
Next time I will make the curd on the stove because doing it this way in the microwave gave me some curdled/scrambled egg in the curd. Small pieces but still……I hope it tastes ok.