Healthy Lemon Cream Pie
A healthier take on a classic lemon cream pie, using whole wheat crust and naturally sweetened filling.
Equipment
- 1 9-inch Pie Dish
- 1 Mixing Bowls
- 1 Whisk
- 1 Saucepan
Ingredients
Crust
- 1.5 cup whole wheat flour
- 0.5 tsp salt
- 0.5 cup cold unsalted butter cut into cubes
- 4 tbsp ice water
Filling
- 1.5 cup water
- 1 cup erythritol or monk fruit sweetener
- 0.5 cup cornstarch
- 0.25 tsp salt
- 0.5 cup lemon juice freshly squeezed
- 2 tbsp lemon zest
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 0.5 cup heavy cream
Instructions
- In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough just comes together.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer to a 9-inch pie dish, trim the edges, and crimp.
- Prick the bottom of the crust with a fork. Bake for 15-20 minutes, or until lightly golden. Let cool completely.
- In a medium saucepan, whisk together the water, erythritol (or monk fruit sweetener), cornstarch, and salt.
- Cook over medium heat, stirring constantly, until the mixture thickens and becomes clear. Remove from heat.
- Stir in the lemon juice, lemon zest, butter, and vanilla extract until smooth. Gently whisk in the heavy cream.
- Pour the filling into the cooled crust. Refrigerate for at least 3 hours, or until set.
- Garnish with lemon slices or whipped cream, if desired.
Notes
For a vegan option, use vegan butter for the crust and coconut cream for the filling.