Description
A bright, creamy, and tangy no-bake lemon pie with a nutty almond flour crust and a silky sugar free filling. Cool, refreshing, and set entirely in the fridge, this is a sunshine-slice dessert that feels indulgent without the sugar.
Ingredients
- Almond flour: 1 1/2 cups
- Unsalted butter, melted: 5 tablespoons
- Granulated sugar substitute (erythritol or monk fruit): 3 tablespoons
- Cream cheese, softened: 8 ounces
- Sugar free lemon pudding mix: 1 package (3.4 ounces)
- Milk (unsweetened almond milk or skim): 1 1/2 cups
- Sugar free whipped topping: 1 1/2 cups
- Fresh lemon juice: 1/4 cup
- Lemon zest: 1 tablespoon
- Whipped cream for garnish (optional): 1/2 cup
- Fresh berries and mint for serving (optional): to taste
Instructions
- Preheat Your Equipment: No oven required. Place a mixing bowl and beaters in the fridge for 10 minutes to help with whipping.
- Combine Ingredients: In a bowl, mix almond flour, melted butter, and sugar substitute with a fork until evenly moistened and crumbly.
- Prepare Your Cooking Vessel: Press the crust mixture firmly into the bottom of a 9-inch pie dish or springform pan, smoothing it into an even layer. Chill for 15 minutes.
- Assemble the Dish: Beat softened cream cheese until smooth. Add lemon pudding mix, milk, fresh lemon juice, and lemon zest, then beat until creamy. Gently fold in the sugar free whipped topping until just combined.
- Cook to Perfection: Pour the filling over the chilled crust and smooth the top with a spatula. No baking needed.
- Finishing Touches: Refrigerate for at least 4 hours, preferably overnight, until the pie is fully set and sliceable.
- Serve and Enjoy: Garnish with whipped cream, extra zest, and fresh berries if desired. Slice with a warm knife for clean cuts.
Notes
- Use fresh lemon juice: It gives the clean, bright flavor this pie needs.
- Chill time matters: Give it a full 4 hours, overnight is best for neat slices.
- Firm crust: Press the crust compactly into the pan and chill before adding filling.
- Texture tip: Do not overmix after adding whipped topping to keep the filling airy.
- Zest first: Zest lemons before juicing, it is easier and captures more oils.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2 g
- Sodium: 140 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 35 mg
Keywords: no-bake lemon pie,sugar free lemon pie,low sugar dessert,almond flour crust,lemon refrigerator pie,diabetic friendly dessert,summer dessert,no bake pie