If you have leftover lemon curd from a previous baking kitchen test project, use it now in this fabulous recipe. The open secret to making this simple but luxuriously decadent lemon pie is the cookie crust. And of course, gluten-free cookies can be used.

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  • Preparation Time

    15 minutes

  • Cooking Time

    25 minutes

  • Difficulty Rating

    2

  • Serves

    8

Ingredients

  1. 9 pcs shortbread lemon cookies
  2. 2 Tbsp. / 30 gm butter
  3. 1 tsp. / 2 gm Stevia powder
  4. 1 whole lemon
  5. 2 lemons, juiced
  6. 5 omega-3 or grass-fed eggs
  7. 6 Tbsp. / 90 gm butter, melted
  8. 2 cups / 480 ml lemon curd

Directions

  1. Preheat your oven to 355°F / 180°C. Spray the bottom and sides of a deep pie plate with nonstick cooking spray.
  2. Process the cookies in a food processor to obtain a very fine texture. Stir in the butter; pulse beat for a few seconds.
  3. Place in a bowl and stir to blend well; press to mold the processed cookies onto the pie plate.
  4. Clean the blender; add the Stevia, whole lemon, lemon juice, and eggs, and pulse beat to blend.
  5. Add in the butter and pulse beat for a few more seconds. Transfer the lemon filling to the pie shell.
  6. Place the pie plate in the middle rack of your preheated oven. Bake for 40 minutes until filling sets in.
  7. Remove from oven and let stand to allow to cool for a few minutes. Spread the lemon curd over the top of the filling.
  8. Place in the refrigerator and chill for at least 30 minutes.
  9. To serve, garnish with whipped cream (2 Tablespoons / 30 ml = 1 fat serving) and sliced lemons, if desired.

Serving Size: ֲ⅛ slice

Exchanges per Serving: 3 Carb, ½ Protein, 3 Fat


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Comments 21

  1. Interesting recipe. It calls for lemon curd in the recipe that is cooked in the oven with pie shell. Then you put a sweeter lemon curd on top? I was going to make the lemon curd myself, realizing that was in the “first filling”. I looked at several recipe sites and the only difference was the amount of sugar in the second lemon curd, might as well top the pie with sugar. It’s in the oven now, guess we’ll see

  2. Answers to questions:
    – Raw butter is butter made from milk that has not been pasteurized or homogenized. You can read more about raw dairy here https://www.trimdownclub.com/all-about-raw-milk/. Organic butter is find as a substitute, as is olive oil spread.
    – Lemon curd is a jelly-like spread made from beaten egg yolks, sugar, lemon juice and zest which are gently cooked together until thick.
    – Regarding Stevia flavors, plain or vanilla-flavored are probably best

  3. Thanks for the definition of lemon curd. Have never seen it. Could you substitute apricot preserves? We have stevia in Stater bros grocery here. as well as the agave syrup amber and lite. Our stevia does not come in flavors. Just a white powder in individual packages or in a jar.

  4. Hello All, I hope I can help…lemon curd usually comes in a glass jar and may be down the isle where jams and jellys are in the grocery store. It is a spread, along the line of apple butter, usually used on scones or rolls etc.
    Stevia is a sugar substitute that comes in powder or liquid form. It is very sweet and doesn’t take much. It does come in an unflavored powder. Here is a link with info you may find helpful http://www.steviainfo.com/?page=cooking_tips
    Happy baking, eating and losing!

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