If you love lemon as much as I do, you’d love these lemon desserts.
It really is a burst of sunshine on a gloomy winter day! More lemon dessert recipes So how about it? Let’s get through these last few weeks (or months) of winter together with this creamy Meyer lemon pie with condensed milk. Of course, to prep, the following would be extremely helpful as well: Just bowls, a spoon to stir with and a 9-inch pie dish. True to its name, making this pie is easy peasy (watch the video if you don’t believe me!). Tools you need to make this easy Meyer lemon pie I love topping the pie with lemon whipped cream (to-die for) and more toasted shredded coconut. And did I mention it was so creamy? It melts in your mouth. Meyer lemon juice and zest (and yes, you can use regular lemons if you can’t find Meyer lemons)Īll these ingredients together is the perfect balance between sweet and tangy.
LEMON CREAM PIE CRACKER
For the coconut cookie graham cracker crust, you would need:įor the Meyer lemon pie filling, you would need: A little goes a long way, so you will have it a long time.The ingredients you need to make this scrumptious lemon dessert are pretty straightforward. *Xanthan gum is available in small packets at Health Nut Nutrition or in bags in the healthy food department at Kroger or Walmart. Garnish with additional whipped cream and lemon zest, if desired. Spoon the filling into the cooled pie crust (or into dessert dishes, if not making a crust). Then add the lightened lemon curd into the remaining whipped cream and gently fold together until fully combined, but still fluffy. In a large bowl, whip the heavy cream, xanthan gum and Swerve until stiff peaks form.įold 1/3 of the whipped cream mixture into the chilled lemon curd until combined. Taste again and adjust flavors and sweetness if needed. Taste and add another cup of ice, and blend again if a frostier smoothie is desired. Add 1 cup of ice and blend again until no ice chunks remain. Remove from heat and strain in to a bowl and chill. In a high-speed blender, add all the ingredients except ice.
Whisk in the egg yolks and return to the stove over low heat, whisking continually until the curd thickens (thick enough to coat a spoon, but thin enough to pour through a strainer). Remove from heat and whisk in Swerve, lemon juice and lemon zest until dissolved. Melt the butter in a small saucepan on low heat. If there is butter on the top of the crust after sitting, dab it up with a paper towel. So, wait 5 minutes and press the crust back into shape. Once removed from the oven, it will remain soft for about 10 minutes before hardening. NOTE: The crust may slide down a bit on the sides during baking. Press the dough into a pie plate, going all the way up the sides.īake for 15 minutes, or until golden brown. Combine the butter, Swerve, coconut, almond flour and salt in a medium bowl and mix until a dough forms.
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