Name: Lemon Sour Cream Pie
Prep time: 15 min
Cook time: 15 min
Total time: PT-485256H59M54S
Cuisine: Keto
Ingredients: 6 tbsp (91 g) powdered sweetener; 2 to 4 tbsp allulose or xylitol (adjust to sweetness preference); 1/2 tsp (0.25 tsp) glucomannan (or xanthan gum); 3/4 cup (177.44 ml) heavy cream; 1 tbsp lemon zest; 1/2 cup (118.29 ml) freshly squeezed lemon juice; 4 large egg yolks; 3 tbsp (42.61 g) butter, chilled and cut into pieces; 3/4 tsp (1 tsp) lemon extract; 1 cup (230 g) full-fat sour cream; 1 press-in pie crust, fully baked (can be made with almond flour or coconut flour for a keto-friendly option)

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Why You’ll Love This Recipe

If you’re a fan of lemon desserts but want to keep things keto-friendly, this Lemon Sour Cream Pie is for you! The combination of freshly squeezed lemon juice, lemon zest, and sour cream creates a rich, silky filling that’s incredibly satisfying. The glucomannan (or xanthan gum) helps thicken the filling, ensuring the perfect texture. Plus, the addition of a low-carb, press-in pie crust makes this an easy, no-fuss dessert to prepare. This pie is perfect for any occasion, from family gatherings to special celebrations!

Ingredients

For the filling:

6 tbsp (91 g) powdered sweetener
2 to 4 tbsp allulose or xylitol (adjust to sweetness preference)
1/2 tsp (0.25 tsp) glucomannan (or xanthan gum, see notes)
3/4 cup (177.44 ml) heavy cream
1 tbsp lemon zest
1/2 cup (118.29 ml) freshly squeezed lemon juice
4 large egg yolks
3 tbsp (42.61 g) butter, chilled and cut into pieces
3/4 tsp (1 tsp) lemon extract
1 cup (230 g) full-fat sour cream

For the crust:

1 press-in pie crust, fully baked (can be made with almond flour or coconut flour for a keto-friendly option)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the filling:

In a medium saucepan, combine the powdered sweetener, allulose (or xylitol), and glucomannan (or xanthan gum). Whisk to combine.
Pour in the heavy cream, lemon zest, and lemon juice. Stir the mixture over medium heat and bring it to a gentle simmer. Keep stirring to ensure it doesn’t scorch.
In a separate bowl, whisk together the egg yolks. Slowly pour a small amount of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
Gradually pour the egg mixture back into the saucepan with the cream mixture, stirring constantly.
Continue to cook the mixture over medium heat, whisking constantly, until it thickens and coats the back of a spoon. This should take about 5-7 minutes.
Once thickened, remove from heat and stir in the chilled butter, a piece at a time, until the mixture is smooth and glossy. Stir in the lemon extract.
Let the filling cool slightly before adding the sour cream. Stir in the sour cream until fully combined and smooth.

To assemble:

Once the filling is fully prepared, pour it into the baked pie crust.
Smooth the top with a spatula and refrigerate the pie for at least 2-3 hours, or until it is fully set and chilled.
Garnish the pie with additional lemon zest or a few thin lemon slices if desired before serving.

Servings and timing

Servings: This recipe makes about 8 slices.
Prep time: 15 minutes
Cook time: 15-20 minutes
Chill time: 2-3 hours
Total time: 3-4 hours (including cooling and chilling)

Variations

Citrus twist: For a unique flavor, you can add lime juice and zest for a lime-lemon twist.
Crust alternatives: If you’re not using a press-in crust, you can opt for a traditional keto almond flour pie crust or a coconut flour-based crust.
Topping ideas: Top the pie with whipped cream (sugar-free and keto-friendly) or even a few fresh berries like raspberries or blueberries for a colorful contrast.

Storage/Reheating

Store any leftover pie in the refrigerator for up to 4-5 days. This pie is best served chilled. You can also freeze it for up to 2 months, but be sure to wrap it tightly in plastic wrap or foil before freezing. Thaw it overnight in the fridge before serving.

FAQs

1. Can I use a different sweetener than allulose or xylitol?

Yes! You can use other keto-friendly sweeteners like erythritol, monk fruit, or Swerve. Keep in mind that different sweeteners may affect the texture slightly, so make sure to taste and adjust the sweetness as needed.

2. Can I make the crust ahead of time?

Absolutely! The press-in crust can be made ahead of time and stored in the fridge or freezer until you’re ready to fill it with the lemon filling.

3. Can I use a different thickener instead of glucomannan?

Yes, you can substitute glucomannan with xanthan gum, or even guar gum, depending on what you have available. Both will help thicken the filling, but glucomannan is a bit more keto-friendly as it has fewer carbs.

4. Can I use bottled lemon juice instead of fresh lemon juice?

Fresh lemon juice is ideal for the best flavor and freshness, but you can use bottled lemon juice if necessary. Just make sure it is 100% lemon juice without added sugars.

5. Can I make this pie dairy-free?

To make the pie dairy-free, substitute the butter and heavy cream with coconut cream or almond milk, and use dairy-free sour cream or a cashew cream alternative.

6. Can I add more lemon flavor?

If you love a strong lemon flavor, feel free to increase the amount of lemon zest and juice to taste. You can also add a few extra drops of lemon extract for an enhanced citrus flavor.

7. How do I know when the filling is thick enough?

The filling is ready when it thickens enough to coat the back of a spoon. It should be able to hold its shape when you run your finger through it on the spoon.

8. Can I add a topping to the pie?

Yes! You can top the pie with whipped cream, or garnish it with lemon slices, zest, or even a few fresh berries like raspberries or blueberries for an added pop of color.

9. Can I make this pie ahead of time?

Yes! This pie is perfect for making ahead. It needs at least 2-3 hours to set in the refrigerator, but you can make it the day before serving for maximum convenience.

10. How should I store the leftover pie?

Store the leftover pie in an airtight container in the refrigerator for up to 4-5 days. It’s best served cold, and you can also freeze it for long-term storage.

Conclusion

Keto Lemon Sour Cream Pie is the perfect dessert for anyone following a low-carb or keto diet but still craving a sweet, tangy treat. The creamy filling, with the perfect balance of lemon and sour cream, paired with a simple press-in crust, makes for a delightful dessert that’s light, refreshing, and satisfying. Whether you’re serving it for a holiday gathering or enjoying it on a regular weeknight, this pie is sure to impress everyone!

Lemon Sour Cream Pie

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Author: Julia
Total Time: 3-4 hours (including cooling and chilling)
Yield: 8 slices
Diet: Gluten Free

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Description

This Keto Lemon Sour Cream Pie is a deliciously creamy, tangy dessert made with a smooth lemon filling and a buttery, low-carb crust. With the perfect balance of sweetness and tartness, this sugar-free treat is the ideal choice for anyone following a keto lifestyle. The rich sour cream filling and fresh lemon zest make this pie refreshing, indulgent, and completely guilt-free.

Instructions

For the filling:

In a medium saucepan, combine the powdered sweetener, allulose (or xylitol), and glucomannan (or xanthan gum). Whisk to combine.
Pour in the heavy cream, lemon zest, and lemon juice. Stir the mixture over medium heat and bring to a gentle simmer. Keep stirring to ensure it doesn’t scorch.
In a separate bowl, whisk together the egg yolks. Slowly pour a small amount of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
Gradually pour the egg mixture back into the saucepan with the cream mixture, stirring constantly.
Continue to cook the mixture over medium heat, whisking constantly, until it thickens and coats the back of a spoon (about 5-7 minutes).
Once thickened, remove from heat and stir in the chilled butter, one piece at a time, until smooth and glossy. Stir in the lemon extract.
Let the filling cool slightly before adding the sour cream. Stir in the sour cream until fully combined and smooth.

To assemble:

Once the filling is fully prepared, pour it into the baked pie crust.
Smooth the top with a spatula and refrigerate for at least 2-3 hours, or until fully set and chilled.
Garnish the pie with additional lemon zest or a few thin lemon slices if desired before serving.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4-5 days. This pie is best served chilled.

Freezing: Freeze the pie for up to 2 months (wrap tightly in plastic wrap or foil before freezing). Thaw in the fridge overnight before serving.

Dairy-Free Option: Substitute with coconut cream or almond milk for the heavy cream, and use dairy-free sour cream alternatives.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Keto, Low-Carb, Dessert
Method: Baked, Chilled
Cuisine: Keto, American