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Paleo-Friendly Lemon Pie

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Recipe Summary Paleo-Friendly Lemon Pie

Thick and rich paleo-friendly, deep-dish lemon pie.

Ingredients | Lemon Pie Fnf

1 ½ cups almond flour

⅓ cup granular no-calorie sucralose sweetener (such as Splenda®)

6 tablespoons butter, melted

½ teaspoon ground cinnamon

2 (8 ounce) packages cream cheese, softened

2 (14 ounce) cans sweetened condensed milk

¾ cup freshly squeezed lemon juice

2 teaspoons lemon zest, divided

1 (8 ounce) container frozen whipped topping, thawed

Directions

Preheat oven to 375 degrees F (190 degrees C).

Mix almond flour, sucralose sweetener, butter, and cinnamon together in a large bowl. Press over the bottom and up the sides of a deep-dish pie plate to form a crust.

Bake in the preheated oven until crust is firm, about 7 minutes. Let cool completely.

Beat cream cheese in a bowl with an electric mixer until light and fluffy. Beat in sweetened condensed milk. Add lemon juice and 1 teaspoon lemon zest; beat until thoroughly blended. Pour filling into the cooled crust.

Refrigerate until filling is set, about 4 hours.

Spread whipped topping over lemon filling. Garnish with remaining 1 teaspoon lemon zest.

Info | Lemon Pie Fnf

prep: 30 mins cook: 7 mins additional: 4 hrs total: 4 hrs 37 mins Servings: 8 Yield: 1 deep-dish pie

TAG : Paleo-Friendly Lemon Pie

Desserts, Pies, Custard and Cream Pie Recipes, Lemon Pie Recipes,