Print

No-Bake Sugar-Free Lemon Pie

No-Bake Sugar-Free Lemon Pie
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A refreshingly tangy dessert that delivers the classic lemon pie flavor without added sugars. Featuring a crisp, nutty almond crust and a smooth, zesty lemon filling, this pie is perfect for a guilt-free indulgence.

 

Ingredients

For the Crust:

– 1 1/2 cups almond flour

– 1/4 cup unsalted butter, melted

– 1 tbsp erythritol (optional)

For the Filling:

– 8 oz cream cheese, softened

– 1/2 cup Greek yogurt (full-fat or low-fat)

– 1/3 cup fresh lemon juice (about 4-6 lemons)

– Zest of 2 lemons

– 1/3 cup erythritol (or preferred sugar substitute)

– 1 tsp vanilla extract

– 1 packet unflavored gelatin dissolved in 2 tbsp hot water

Instructions

1. In a bowl, mix the almond flour, melted butter, and erythritol. Press the mixture firmly into the base of a 9-inch pie pan. Refrigerate the crust while preparing the filling.

2. In a large bowl, beat the cream cheese until smooth. Add the Greek yogurt, lemon juice, lemon zest, erythritol, and vanilla extract. Mix until well combined.

3. Stir in the dissolved gelatin thoroughly to help the filling set.

4. Pour the lemon filling over the chilled crust and smooth the top with a spatula.

5. Refrigerate for at least 4 hours (or overnight) until the pie is firm and fully set.

6. Slice and serve chilled.

 

Notes

– Ensure the gelatin is fully dissolved in hot water before mixing into the filling.

– For an extra burst of lemon, add a few drops of lemon extract.

– The crust can be pre-baked at 350°F for 8 minutes for a firmer base if desired, though this recipe is designed to be completely no-bake.

– Store leftovers in an airtight container in the refrigerator for up to 3 days.

 

Nutrition

Find it online: https://www.cookflash.com/no-bake-sugar-free-lemon-pie/