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.
Cuisine Low carb recipe, Sugar free recipe
Prep Time 15minutes
Cook Time 35minutes
Cooling time 1hour
Total Time 50minutes
2cup/ 200g Flour
8tablespoon/ 100g Butter
1teaspoonHoneyor sweetener of choice
8oz/ 200ml Sour cream
1tablespoonHoneyor sweetener of choice
Cream on top:
1pint/ 400ml Whipping cream
Preheat oven to 350°F / 180°C.
Combine crust ingredients in a medium size bowl. Use room temperature butter as it is easier to work with.
Knead it until we get an even texture.
Put it onto a slightly floured surface.
Flatten dough with a rolling pin into a circle shape.
Place it into a pie dish and press it evenly.
Put it into the preheated oven for 10 minutes.
Whilst it is baking separate egg yolks from the whites.
Beat the egg whites until hard peaks form.
Put yolks, sour cream, honey and the lemon juice in a separate bowl and beat them with electric mixer.
Fold the egg whites into the mixture as carefully as possible.
Take the pre-baked crust out of the oven and pour the egg mixture onto the top.
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.
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.
Spread whipping cream evenly on top.
Final touch, grate some lemon peel on top, to decorate it.
Put it in the fridge at least for an hour before serving it.
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