This creamy, tangy low carb lemon sour cream pie will become your favourite spring dessert. With an easy grain-free press-in pie crust, it’s simple to make too.
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.
Being such a dessert fanatic, I am always on the lookout for recipes that I think will convert well to a healthier version. I spied this Lemon Sour Cream Pie from Ashlee Marie quite some time ago and saved it in my Pinterest folder for makeover recipes. It looked creamy and refreshing and perfect for a spring dessert. Plus I have a bit of a thing for sour cream in sweet recipes these days. That tanginess plays particularly well with fruity flavours and I knew it would make a great low carb pie.
The crust, obviously, needed to be revamped so I used my easy low carb press-in pie crust. But I also knew I would have to work a little harder to get the filling to set properly. In a recipe such as this, sugar has the effect of thickening and setting a filling, and it goes without saying that I am not about to use sugar. So I used one extra egg yolk and some xanthan gum, as well as replacing the milk with heavy cream.
I also did something a little different than I’ve done in the past and that was to add the sweetener to the custard AFTER it had been cooked. One of the tricky parts with working with erythritol-based sweeteners like Swerve is that it wants to recrystallize and I’ve found that heat accentuates this property. So when Swerve gets cooked along with the other ingredients in a smooth custard-like recipe, you sometimes get that funny little grittiness as it cools and recrystallizes. I have been testing out this new method a bit for creamy fillings and I find that if you can add the sweetener at the end, you get little to no grittiness (for some recipes, it still makes sense to add the sweetener along with everything else). Anyhoo, that’s my story and I am sticking to it.
The end result? Oh friends, if you like creamy lemon desserts, you are going to go nuts for this pie. It was so smooth, so tangy, so lemony and delicious. It’s one that will stick with you. But being low carb, at least it won’t stick to your hips!
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.
- 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.
Serves 10. Each serving has 3.92g NET CARBS. (this includes the pie crust)
Food energy: 330kcal Total fat: 31.05g Calories from fat: 279 Cholesterol: 142mg Carbohydrate: 5.74g Total dietary fiber: 1.82g Protein: 5.77g Sugar alcohols (erythritol): 18g