Pucker up…!

 

LEMON CUSTARD CREAM PIE

This is such a gorgeous, summery dessert!  Tart, creamy, and light, it’s made with Greek yogurt to make it a little more figure-friendly, but no one will ever guess it’s low sugar and not completely sinful.  

A few fresh blueberries or blackberries folded into this would be absolutely delish!

Cut calories even more by skipping the crust and serving in beautiful tall glasses!

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Filling:
1/4 cup cornstarch
1 1/4 cup Splenda Granular
1 cup 2 % milk
3 egg yolks, beaten
3 tablespoons cold butter, cut into chunks
1 tablespoon freshly grated lemon zest
1/3 cup lemon juice
1/2 teaspoon vanilla
1 cup plain Greek yogurt (regular yogurt is too thin)
2/3 cup heavy whipping cream, whipped (whip after measuring) OR 1 1/2 cups Cool Whip

Crust:
One pkg Murray’s sugar free Shortbread cookies, crushed into fine crumbs (1 1/2 cups)
1/4 cup almond flour
1 teaspoon freshly grated lemon zest
1/4 cup butter, melted

In a medium saucepan over medium heat combine cornstarch, Splenda Granular, and milk. Whisk continually until thickened, about 4 minutes. Remove from heat. Whisk 1 tablespoon of the cornstarch mixture into the beaten egg yolks. Rapidly whisk the tempered egg yolks into the cornstarch mixture. This will be very thick.

Return to medium heat and, stirring constantly, bring to a boil. This will be very thick and will have big bubbles popping on the surface. Boil for 2 minutes. Remove from heat and whisk in the cold butter until incorporated. Whisk in the lemon zest, lemon juice, and vanilla. Cover and cool completely. (This will be VERY thick when cooled.) Beat with a whisk to loosen up and gently stir in yogurt and whipped cream OR Cool Whip.

While filling is cooling prepare crust. Preheat oven to 350 degrees. With a fork combine the cookie crumbs, almond flour, and lemon zest. Stir in melted butter until incorporated. Pat mixture into a 9 or 10-inch tart shell or a 9-inch pie plate. Bake for 10 minutes or until just golden. Allow to cool on wire rack completely.  Pour filling into cooled crust and garnish with more zest or thin lemon slices.  Chill until very cold.

Makes 10 servings.

Per Serving: Calories 229; Protein 6 g; Fat 16 g; Carbs 15 g; Fiber 0 g; Sugar 2 g; Sodium 142 mg

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16 Comments Add yours

  1. mary bender says:

    Printed this out for shopping trip tomorrow can’t wait looks devine thank you

  2. Leslie Owen says:

    Oh, Yum!!!!!! I love lemon anything, and will certainly try this. Thanks, Linda!

  3. Jo Carroll says:

    Hey Linda,
    A friend sent me a bunch of lemons from her tree in California so I have an abundance of lemon zest and juice just waiting to be made into scrumptious desserts. I’ll have to give this one a try. Today was my last day of work (I resigned) so I’ll have lots of time for baking.
    Miss you lots. Jo

  4. debby9972 says:

    I love lemon. This sound delicious.

  5. deb4951 says:

    Linda, your culinary creativity is amazing. There are only a handful of cooks that really understand low carb cooking ….and I would put you up there with Fran McCullogh at the very top. I just want you to know how much your blog means to me…..I love to cook but it takes extra creativity to add variety to low carb cooking….and your recipes fit the bill. So great. Its the only way anyone could truely make a lifetime change. It would be amazing to add up the lost pounds that you have helped happen ….and the years you have added to peoples live. Much thanks. Bon appetit !

    1. Linda says:

      Deb!! Your words mean so much…thank you for them!! I am so glad that I’m helping people, even a little bit! I LOVE to cook and before my lifestyle change (had weight loss surgery) it was almost terrifying that I wouldn’t be able to make wonderful things.

      I DO still miss bread and pasta now and then…but it does help that there are great dishes to fall back on! These truly are my family’s favorites, redone!

      Happy Cooking!!

      1. deb4951 says:

        Yes…..miss miss miss pasta. I am trying to work out a low carb version of ricotta spinach gnudi (cross between gnochi and ravioli filling) using minimal flour. Still not very happy with it. Has anybody found something that works?

  6. karenm5877 says:

    Oh this looks heavenly I will just need to replace the shortbread cookies with a gluten free version:)

  7. Gloria Flaherty says:

    Hey, Linda — this sounds just wonderful and I’m thinking of the glass version w/some raspberries & blackberries . . . yum!

  8. Marie says:

    Oh, Yum!!!!!

  9. Vanessa says:

    Where does one find those cookies…?

  10. karen mueller says:

    This is SO yummy!! Instead of lemons, though, I used key limes. (My husband and my favorite!) When I was mixing over heat and adding ingredients, starting with butter, the filling got clumpy – kind of like small curd cottage cheese. I wisked and wisked and was never able to get it all smooth. Still tasted great.. haha! 🙂
    I will be making this again!

  11. I’ve tried the lemon filling twice and it won’t thicken for me. Help!! Very frustrating ;(

  12. David says:

    I must try this it looks absolutely delicious.

  13. Hillary says:

    I made this pie tonight and I hate to say I’m disappointed. The cooled custard did not blend with the cool whip and Greek yogurt at all so the texture was grainy and chunky . Also, the flavor was not very good. The Greek yogurt flavor overpowered the pie. Maybe I did something wrong? I followed this step by step. Is there any techniques I may have overlooked?

    1. Linda says:

      I’m so sorry it didn’t work out!! I have done it with the yogurt and it’s not as nice as the original, which is SOUR CREAM! If you’re not doing it for the “health” factor, maybe try it with sour cream instead of the yogurt…measure for measure. This was a point in my life where I was trying to insert protein into everything…some things are best as the original, I admit it!!

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