Lemon curd is a delicious mix of lemon juice, egg yolks and some natural sweetener to balance out the acidity. This lemon curd pie is the best combination of my lemon curd, comfortably housed in my flaky keto pie crust. Its quite honestly the best pie I’ve made to date, only because I mastered the pie crust and nailed the lemon curd.
I truly take pride in being able to make almost any recipe into a ketogenic treat. Most people attempt to starve themselves of simple indulgences when first attempting the ketogenic diet, but with simple recipes like these, who wants to feel like they’re living a free life and not confined to the restrictions a normal “diet” would have? Me Please!
Keto lemon curd pie probably isn’t something you’d want to eat for dinner, but its certainly a tasty treat that combines the high-fat aspect that lemon curd with plenty of highly nutritious butter brings, but also the benefits of mental stability when eating a high-fat diet, and consuming plenty of healthy antioxidants, free radical fighting nutrients that lemon juice brings to the equation.
Lemon juice has many health benefits. When I get sick (which isn’t that often now that I’m eating a healthy ketogenic diet), I mix a combination of raw garlic, lemon juice, apple cider vinegar and water into a blender, and drink it within 30 mins of extraction. Raw garlic is awesome, but entirely off topic to what this recipe is actually about… I digress.
If you haven’t already tried my lemon curd, you can find it here, and likewise with my keto pie crust. They are both fantastic recipes, which I decided to combine into one simple explanation for you to be able to make in those dire situations were dessert feels like a punishment, not a reward.
Keto Lemon Curd Pie - The Zesty Low Carb Flavour Favourite
- Once you've followed the directions for the keto pie crust, and you've got a beautifully baked pie crust that's come out of the oven, you want to add your portion of the lemon curd right into the heated base so that the ingreidents evenly spread out over the entire pie crust.
- Refrigerate for a minimum of 4 hours to let the lemon curd set. This dessert is best made the night before.