This Lemon Butter Pie is a refreshing, rich dessert that’s perfect for those looking to reduce sugar intake without sacrificing flavor. Instead of traditional sugar, we’ll use a natural sugar substitute like stevia, monk fruit, or erythritol. The zesty lemon and creamy butter create a luscious balance, while the crust provides a nice contrast to the smooth filling. It’s a great choice for anyone following a low-carb or sugar-free diet, or simply for those who prefer desserts with less sweetness but still crave that tangy lemony goodness.
Here’s how to make this delightful pie:
Ingredients:
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup unsweetened shredded coconut (optional, for texture)
- 1/4 cup butter (melted)
- 1 tbsp erythritol, monk fruit sweetener, or stevia (adjust sweetness to taste)
- 1/2 tsp vanilla extract
- Pinch of salt
For the filling:
- 1/2 cup butter (melted)
- 1/2 cup fresh lemon juice (about 3-4 lemons)
- 1 tablespoon lemon zest
- 1/2 cup unsweetened almond milk (or heavy cream for a richer texture)
- 1/4 cup erythritol, monk fruit sweetener, or stevia (adjust sweetness to taste)
- 3 large eggs
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
For the crust:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine the almond flour, shredded coconut (if using), melted butter, sweetener, vanilla extract, and salt. Mix until everything is well combined.
- Press the mixture into the bottom and up the sides of a 9-inch pie dish. Use your fingers to evenly press it down.
- Bake for about 8-10 minutes, or until the crust is golden brown. Let it cool completely while you prepare the filling.
For the filling:
- In a mixing bowl, whisk together the melted butter, lemon juice, lemon zest, almond milk (or cream), and sweetener.
- Add the eggs, one at a time, whisking after each addition. Make sure the mixture is well combined and smooth.
- Stir in the vanilla extract and a pinch of salt.
- Pour the lemon mixture into the cooled crust.
To bake:
- Bake the pie at 325°F (163°C) for about 25-30 minutes. The center should be just set but slightly jiggly.
- Let the pie cool to room temperature before refrigerating it for at least 2-3 hours to set fully.
Serving:
Once chilled and set, slice and serve the pie on its own or with a dollop of sugar-free whipped cream. The crust is crisp, the filling is smooth and tangy, and the entire dessert is refreshing without the added sugar.
Enjoy this sugar-free Lemon Butter Pie, a perfect way to end a meal with a burst of citrus flavor!
