Description
A bright, creamy no-bake pie with a lemon filling tucked into a tender almond crust, perfect for warm evenings.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 2 tbsp powdered sugar substitute (like erythritol)
- 1 package (8 oz) cream cheese (softened)
- 1/2 cup powdered sugar substitute
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 container (8 oz) sugar-free whipped topping (like Cool Whip or homemade)
Instructions
- Mix the almond flour, melted butter, and 2 tablespoons of powdered sugar substitute until combined. Press into a 9-inch pie dish to form the crust and chill.
- Beat the softened cream cheese until smooth, then add the remaining powdered sugar substitute, lemon juice, lemon zest, and vanilla extract; beat until fluffy.
- Fold the sugar-free whipped topping into the lemon cream cheese mixture until smooth.
- Pour the filling into the chilled crust and smooth the top.
- Refrigerate for at least 4 hours until set.
- Serve cold, garnishing with whipped topping and lemon zest if desired.
Notes
For a firmer pie, chill the crust for 15-30 minutes before adding the filling. Always use room temperature cream cheese to avoid lumps.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Modern American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 1g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg