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Lemon Cream Pie - Sugar Free

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Lemon Cream Pie - Sugar Free
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Makes: 8 servings adjust
Diabetic recipe!
19g carbs, 5g protein, 8g fat, 172 calores

Directions

 

Step 1

Preheat oven to 350 degrees.

Ingredients

  • 1 cup Flour
  • 14 cup Diet Margarine
  • 3 tablespoons Cold Water

Step 2

In a food processor, combine flour and margarine; process with on-off motion till coarse crumbs. Add water and blend until mixture forma a ball.
 

Step 3

Roll out on a floured surface to 12" circle, line 9" pie plate. Trim edges. Cover pastry with 9" circle of waxed paper; prick holes through paper and pastry with fork. Weigh down with dried beans or rice. Bake for 10 minutes. Remove beans and paper; bake 15-20 minutes or until lightly browned. Let cool.

Ingredients

  • 3 Egg Yolks
  • 1 tablespoon Cornstarch
  • 1 envelope Unflavored Gelatin
  • 34 cup Lemon Juice
  • 34 cup Boiling Water
  • 1 tablespoon Lemon Rind, grated
  • 1 tablespoon Diet Margarine

Step 4

In a food processor, blend egg yolks, cornstarch, gelatine and lemon juice; add boiling water and blend thoroughly. Blend in lemon rind and margarine.

Ingredients

  • 12 cup Sugar Substitute, 1/2 cup = 12 packets of most sugar substitutes. 1 packet = 2tsp sugar

Step 5

Pour in small pan and heat to boiling, stirring constantly, until thickened. Let cool; slightly; stir in sweetener. Pour into pie crust. Chill for 2 hours.

Ingredients

  • 1 cup Low Calorie Whipped Topping
  • 1 Lemon, thinly sliced

Step 6

Spread whipped topping over chilled custard. Garnish with lemon slices. Serve immediately.
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