No-Bake Sugar-Free Lemon Pie

A refreshing and creamy lemon pie with a sugar-free profile, perfect for gatherings in spring and summer.

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Prep Time 15

Total Time 4 15

Servings: 8 slices

Course: Dessert

Cuisine: Modern American

Calories: 260

For the crust

1.5 cups almond flour Use finely ground almond flour for a tender crust.
0.25 cups melted butter Can substitute with melted coconut oil for a dairy-free option.
2 tbsp powdered sugar substitute Erythritol or monk fruit blends work well.

For the filling

1 package cream cheese (8 oz) Let it soften at room temperature for best texture.
0.5 cups powdered sugar substitute Taste as you go for desired sweetness.
0.25 cups fresh lemon juice Fresh juice provides bright acidity.
1 tbsp lemon zest Use organic lemons for zesting.
1 tsp vanilla extract Pure extract is preferable.
1 container sugar-free whipped topping (8 oz) Homemade whipped cream can be swapped for a fresher flavor.

Preparation

In a bowl, mix the almond flour, melted butter, and 2 tablespoons of powdered sugar substitute until well combined.
Press this mixture firmly into the bottom of a 9-inch pie dish to form an even crust.
Place the crust in the refrigerator to chill while you prepare the filling.

Filling

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Gradually add the remaining powdered sugar substitute, fresh lemon juice, lemon zest, and vanilla extract.
Continue beating the mixture until it becomes fluffy and well combined.
Gently fold the sugar-free whipped topping into the mixture until smooth.

Assembly

Pour the lemon filling into the chilled almond flour crust, spreading it out evenly.
Refrigerate the pie for at least 4 hours, or until fully set and firm.
Serve the pie chilled, optionally garnishing with extra whipped topping and lemon zest.

Store tightly covered in the refrigerator for up to 3-4 days. For freezer storage, wrap well in plastic wrap and foil for up to one month.