As Healthy As Can Be!

Lemon Cream Pie Recipe

Easy  lemon cream pie recipe with only 15 minutes preparation time. Fluffy, foamy, zesty cream pie with a dash of sour cream and lots of love.

Sugar-free-lemon-cream-pie-9-SunCakeMom

Pie is incredibly popular food when it comes to pop culture.  It’s among us at least from 1971 when Dan McLean released his album which bore the same name. It was as big a hit as pies themselves however no one knows what the lyrics really mean nor why are we so attached to pies. Later Madonna felt that she must do a cover of the song which followed the trends of those days. As Madonna songs do in general.

Not only songs remember and with a bit of luck eternize this piece of joy but it’s a constant prop in the entertainment industry including Hollywood. If someone is old enough to know about the epic Tom&Jerry shows of the forties then we can feel how engrained pies are in our culture.

Pieing wasn’t an invention of cartoons though. It’s dating way back in time when television wasn’t even invented. Clowns and various entertainers felt increadibly funny -or rather their audiance- throwing pies at each other faces. It was a display of utter disrecpect and humiliation of the other human being place and position in society.

This hasn’t changed much nowadays either. Except it’s not really funny anymore throwing pies at each other, at least not for grown ups. But it is still used to make statements on the various ways in the public life.

Unpopular decisions and statements bring unsolicited pies in the faces of the actors of public life every now and then. It’s hard to believe that a delicious little thing could cause such a trouble when offered a really close up view.

Luckily not everybody is so serious about pies and charity events generally set up all around the world where people can smash pies into each other face without fearing punishments of any sorts. Here people can live out their year long bottled frustrations of the cruel world and let their secret animal pie throwing instincts free to roam.

Of course we can make such events in the cosiness of our homes as well. As long as our family and friends are all agree to it everyting is fine and goes under the roof of consesual pieing. The only thing we need are preferably plenty of pies or at least two. One for having it and the other just for fun.

To be honest this is a general rule when having any piece of baked goodies. One piece for having it and the second piece just for fun. This rule however can be complemented with the “we shouldn’t eat more than 3 pieces at one sitting” absolute rule and we are good to go.

So making this lemon sour cream pie recipe is not as easy as throwing everything in a bowl then just magically pulling out the cake from the oven but it’s not that big of a deal either. At the end we are talking about a pie not a six layered cake.

The only inconvenient part is the process of double baking or rather the waiting after the second baking period. After baking the first layer of filling we have to wait until it cools down to at least room temperature otherwise it may ruin the second layer of cream what should come on top.

Lemon extract could be used in the place of the lemon juice. Although it ruins the natural style of the pie but reduces it’s sourness as well which could be an important factor when we are trying to make a sugar free lemon cream pie.

This lemon sour cream pie recipe uses honey as a natural sweetener but it can be substituted with any kind of sweetener of choice. Some sweeteners are stronger than others so check the instructions on the packaging and use it accordingly. Mind that this is a cold, supposedly sour dessert probably best suited for the days under the hot summer sun so don’t have to go overboard.Sugar-free-lemon-cream-pie-4-SunCakeMom

 

Ingredients:

Crust:

  • 2 cup / 200g Flour
  • 8 tablespoon / 100g Butter
  • 1 large Egg
  • 1 teaspoon Honey (or sweetener of choice)

Filling:

  • 4 large Eggs
  • 8 oz / 200ml Sour cream
  • 2 Lemon’s juice
  • 1 tablespoon Honey (or sweetener of choice)

Cream on top:

  • 1 pint / 400ml Whipping cream
  • 2 tablespoon Honey
  • ½ teaspoon Vanilla extract

How to make it:

Crust:

  1. Preheat oven to 350°F / 180°C.
  2. Combine crust ingredients in a medium size bowl. Use room temperature butter as it is easier to work with.
  3. Knead it until we get an even texture.Sugar-free-lemon-cream-pie-process-3-SunCakeMom
  4. Put it onto a slightly floured surface.
  5. Flatten dough with a rolling pin into a circle shape.
  6. Place it into a pie dish and press it evenly.Sugar-free-lemon-cream-pie-process-4-SunCakeMom
  7. Put it into the preheated oven for 10 minutes.
  8. Whilst it is baking separate egg yolks from the whites.Sugar-free-lemon-cream-pie-process-5-SunCakeMom
  9. Beat the egg whites until hard peaks form.Sugar-free-lemon-cream-pie-process-6-SunCakeMom
  10. Put yolks, sour cream, honey and the lemon juice in a separate bowl and beat them with electric mixer.Sugar-free-lemon-cream-pie-process-7-SunCakeMom
  11. Fold the egg whites into the mixture as carefully as possible.
    Sugar-free-lemon-cream-pie-process-9-SunCakeMom
  12. Take the pre-baked crust out of the oven and pour the egg mixture onto the top.Sugar-free-lemon-cream-pie-process-11-SunCakeMom
  13. Stick it back to the oven for another 20-25 minutes.Take it out and let it cool down completely. It will take at least half an hour. Very important not to start the next step unless the pie is cold.
    Sugar-free-lemon-cream-pie-process-13-SunCakeMom
  14. Pour whipping cream, honey and vanilla extract into a bowl and beat it until the cream is hard. The texture always depends on the whipping cream and it can spoil the whole work so to stay on the safe side we can use a spoonful of cornstarch and we don’t have to worry about the texture of  cream on top.Sugar-free-lemon-cream-pie-process-14-SunCakeMom
  15. Spread whipping cream evenly on top.Sugar-free-lemon-cream-pie-process-15-SunCakeMom
  16. Final touch, grate some lemon peel on top, to decorate it.Sugar-free-lemon-cream-pie-process-16-SunCakeMom

 

Put it in the fridge at least for an hour before serving it.

Sugar-free-lemon-cream-pie-3-SunCakeMom

 

Lemon Cream Pie
Prep Time
15 mins
Cook Time
35 mins
Cooling time
1 hr
Total Time
50 mins
 

Easy lemon cream pie recipe with only 15 minutes preparation time. Fluffy, foamy, zesty cream pie with a dash of sour cream and lots of love.

Course: Dessert
Cuisine: Low carb recipe, Sugar free recipe
Author: Edi Baker - SunCakeMom
Ingredients
Crust:
  • 2 cup / 200g Flour
  • 8 tablespoon / 100g Butter
  • 1 large Egg
  • 1 teaspoon Honey or sweetener of choice
Filling:
  • 4 large Eggs
  • 8 oz / 200ml Sour cream
  • 2 Lemon's juice
  • 1 tablespoon Honey or sweetener of choice
Cream on top:
  • 1 pint / 400ml Whipping cream
  • 2 tablespoon Honey
  • ½ teaspoon Vanilla extract
Instructions
Crust:
  1. Preheat oven to 350°F / 180°C.
  2. Combine crust ingredients in a medium size bowl. Use room temperature butter as it is easier to work with.
  3. Knead it until we get an even texture.
  4. Put it onto a slightly floured surface.
  5. Flatten dough with a rolling pin into a circle shape.
  6. Place it into a pie dish and press it evenly.

  7. Put it into the preheated oven for 10 minutes.
  8. Whilst it is baking separate egg yolks from the whites.

  9. Beat the egg whites until hard peaks form.

  10. Put yolks, sour cream, honey and the lemon juice in a separate bowl and beat them with electric mixer.

  11. Fold the egg whites into the mixture as carefully as possible.
  12. Take the pre-baked crust out of the oven and pour the egg mixture onto the top.

  13. Stick it back to the oven for another 20-25 minutes.Take it out and let it cool down completely. It will take at least half an hour. Very important not to start the next step unless the pie is cold.
  14. Pour whipping cream, honey and vanilla extract into a bowl and beat it until the cream is hard. The texture always depends on the whipping cream and it can spoil the whole work so to stay on the safe side we can use a spoonful of cornstarch and we don't have to worry about the texture of cream on top.

  15. Spread whipping cream evenly on top.

  16. Final touch, grate some lemon peel on top, to decorate it.

Recipe Notes

Put it in the fridge at least for an hour before serving it.

 

Edi Baker - SunCakeMom

X-gen Master of the rolling pin, mother of the ONE and a full time teacher.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.

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