Paleo-Friendly Lemon Pie

Paleo-Friendly Lemon Pie

A creamy lemon filling and whipped topping fill a gluten-free crust made with almond flour in this rich, paleo-friendly lemon pie.

Preparation Time
30 mins
Cooking Time
7 mins
Total Time
37 mins
Calories
821 Calories

Recipe Instructions

Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
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.
Step 3
Bake in the preheated oven until crust is firm, about 7 minutes. Let cool completely.
Step 4
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.
Step 5
Refrigerate until filling is set, about 4 hours.
Step 6
Spread whipped topping over lemon filling. Garnish with remaining 1 teaspoon lemon zest.
Paleo-Friendly Lemon Pie

Ingredients

  • 2 (8 ounce) packages cream cheese, softened
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 6 tablespoons butter, melted
  • 2 (14 ounce) cans sweetened condensed milk
  • 2 teaspoons lemon zest, divided
  • 0.5 teaspoon ground cinnamon
  • 0.75 cup freshly squeezed lemon juice
  • 1.5 cups almond flour
  • 0.33333334326744 cup granular no-calorie sucralose sweetener (such as Splenda®)

Categories

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