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Gluten Free and Sugar Free Lemon Pie #RecipeMakeover

My all time favorite dessert is lemon anything and lemon pie is on the top of that list! When I started going sugar free, I knew I was going to need to come up with something that felt like a treat without cheating.  I researched many recipes on the internet, and combined several to come up with a recipe that I loved.  Here is the results of that research!

gluten free sugar free lemon pie

Lemon Filling

1/2 c lemon juice
3 egg yolks
1/3 c Truvia blend
3 T cornstarch
2 c cold water
2 T butter


2 c almond flour
4 medjool dates
1/4 c cocoa
2 stevia packets
3 T coconut oil
1 t vanilla
dash of salt

Process all the ingredients of the crust until a fine crumble.  Press into pie pan.  Refrigerate until ready to use.  For the filling whisk together Truvia, cornstarch and salt in a medium saucepan. Add the water and stir to dissolve. Heat over medium heat, stir constantly until mixture becomes glossy and thick and starts to boil. Reduce heat, and cook for one minute, stirring rapidly.  Remove from heat, and add 1 tablespoon of the hot mixture to the beaten egg yolks.  Repeat six times.  Then add the egg mixture to the pot all at once and stirring rapidly.  Cook for 30 seconds, until blended and thickened. Whisk in the lemon juice and butter. Pour into pie shell.  Refrigerate until cool.

gluten free sugar free lemon pie

I made these in individual cupcake tins.  To serve, remove from cupcake cup with a flexible spatula. Top with sugar free cool whip and a pretty mint leaf.

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