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Low Carb Lemon Pie
Prep time:30 mins- Cook time:60 mins
Servings:10
This zesty low carb lemon pie is a delicious gluten free dessert, ideal for sharing with guests or taking to a gathering. Light, creamy and naturally sweetened, it’s a tasty occasional treat that still fits comfortably within the Mediterranean-style way of eating.
The base of our low carb lemon pie is made with almond meal, which provides healthy fats, fibre and plant protein. Almonds are naturally low in refined carbohydrates and have been shown to support satiety and metabolic health, helping you feel fuller for longer while supporting balanced blood sugar levels.1 The base also includes the added natural sweetness of Medjool dates for a more balanced dessert base compared with traditional pastry, without sacrificing flavour or texture.
The filling combines ricotta, eggs and cream to create a smooth, protein-rich centre. Protein is a key part of many of The Fast 800 Programme recipes because it helps maintain muscle mass and keeps hunger at bay. The addition of fresh lemon zest brings a little extra brightness and burst of flavour, without the need to add sugar.
This low carb lemon pie is best enjoyed as an occasional celebration dish, perfect for sharing with guests.
For more refreshing dessert recipes that feel indulgent, while at the same time helping you stay aligned with a healthier lifestyle, head to The Fast 800 Programme.
Ingredients
- 85g Medjool dates, pitted and chopped
- 250g almond meal
- 25g butter, softened
- 1 large free range egg
- ¹⁄₂ tsp bicarb soda
- ¹⁄₂ tsp sea salt
- 500g ricotta cheese, drained, room temperature
- 1 tbsp corn starch 10g
- 3 egg yolks, room temperature
- 100g cream, room temperature
- 2 lemons, zest
Instructions
- Preheat the oven to fan forced 180°C/200°C/400°F/Gas mark 6.
- Cover the dates with boiling water to soften for 10-15 minutes. Drain and blitz or finely chop into a paste and add to a bowl (use a little of the date water if needed).
- Add the almond meal, butter, whole egg, bicarb soda, and salt to a food processor and gently mix until combined - you can also do this by hand if you do not have a processor. The mix should stick together nicely when pressed.
- Press the dough into a 9-inch/22.5cm pie dish (or equivalent): there is no need to roll this pastry, simply press into shape as evenly as you can. Ensure the pastry comes all the way up the sides.
- Cover the pastry in baking paper and add some pastry weights - dried beans or rice work well here too! Bake for 10 minutes. Remove from the oven, take off the weights and paper and bake for a further 5 minutes.
- Reduce the oven temperature to fan forced 150°C/170°C/340°F/Gas mark 3. Take crust out and allow to cool while the temp is reducing.
- If your ricotta is rather wet, drain it, then add it to the bowl with the dates and whip with an electric hand mixer for 1-2 minutes until smooth. Then add the cornflour and whip for another minute. Scrape the bowl with a spatula regularly.
- Add each egg yolk one by one while continuing to whip, then whip in the cream. Finally, fold in lemon zest to combine.
- Pour the ricotta mix into the pie base, and bake for 45 minutes. The edges of the filling will be set while the middle remains a little wobbly. It will set more as it cools.
- Let the pie cool completely to room temperature (about 3-4 hours) before cutting. Serve decorated with some dehydrated lemon slices or whipped cream if desired, and enjoy!
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Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Batch cook and freeze in portions for up to 2 months. Defrost before serving.
- Some brands of cheese (including ricotta) may contain rennet so are not strictly vegetarian. Check the product you buy uses vegetarian ingredients. Brands vary, it is always important to read labels first.
- If following a gluten free diet, please check the label of the corn starch to ensure there are no sources of gluten.
- Reference 1: Hull S, Re R, Chambers L, Echaniz A, Wickham MS. A mid-morning snack of almonds generates satiety and appropriate adjustment of subsequent food intake in healthy women. Eur J Nutr. 2015 Aug;54(5):803-10. doi: 10.1007/s00394-014-0759-z. Epub 2014 Sep 3. PMID: 25182142; PMCID: PMC4500840.