1 : Whisk together egg yolks, Eagle Brand and lemon juice. Pour into pie crust. 2 : Bake in preheated 325°F (160°C) oven for 30 minutes.
Easy keto lemon cream pie is creamy low carb lemon pie with easy keto press in pie crust. Sugar free, gluten free, light and refreshing keto lemon pie. Powdered erythritol or another low carb sweetener ½ cup to ⅔ cu (depends how sweet you like it)
True, mixing lemon juice with the egg yolks does “cook” the eggs so they are safe to consume, but I just wanted to follow the recipe from the label. It only takes a few extra minutes and you don’t have to be concerned about having raw eggs in the pie. Thank you Mike, for suggesting this really great pie. Lemon Pies are a favorite of mine as well.
Remove from the heat, add lemon zest and butter and whisk or mix until butter is melted. After butter is melted add mascarpone cheese and continue mixing until smooth and silky lemon cream is done. Pour the cream on baked keto crust and leave the cake overnight or 8 - 12 hours in the fridge.