Sugar Free Lemon Pie Recipes

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SUGAR-FREE LEMON CREAM PIE



Sugar-Free Lemon Cream Pie image

Provided by Brenda Bennett | Sugar-Free Mom

Categories     Dessert

Time 50m

Number Of Ingredients 12

1 pre-baked coconut flour pie crust
4 eggs
1/2 cup Swerve granular sweetener (or 1 cup sugar substitute)
1/2 cup sour cream
1/4 tsp salt
3/4 cup lemon juice
1 tsp lemon liquid stevia (eliminate if not using Swerve)
1 tsp unflavored gelatin
2 tbsp water
1 1/2 cups heavy whipping cream
1 tsp vanilla liquid stevia
Optional: lemon zest over the top

Steps:

  • Preheat oven to 350 degrees F.
  • In bowl whisk together eggs, Swerve, sour cream and salt.
  • Slowly whisk in lemon juice and lemon stevia.
  • Pour filling into pre-baked pie crust.
  • Place pie onto a baking sheet and cover around the crust with aluminum foil.
  • Bake until barely set, about 30-35 minutes. Center of pie will still jiggle slightly.
  • Cool pie completely before adding topping.
  • To make topping, place the water into a small saucepan and sprinkle over the gelatin.
  • Heat on low stirring constantly until gelatin is dissolved. Set aside.
  • Pour heavy cream into a stand mixer with vanilla stevia.
  • Whip until peaks form.
  • Slowly pour in the gelatin mixture.
  • Spread this over the cooled lemon pie.
  • Refrigerate 1 hour and up to a day, loosely covered.
  • Top with lemon zest if desired when serving.

Nutrition Facts : ServingSize 1 piece, Calories 239 kcal, Carbohydrate 7 g, Protein 4 g, Fat 20 g, SaturatedFat 6 g, Cholesterol 60 mg, Sodium 73 mg, Fiber 3 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 2 g

SUGAR FREE LEMON MERINGUE PIE



Sugar Free Lemon Meringue Pie image

I have taken this pie to many parties and functions. Unless asked, I don't let anyone know it's sugar free and they love it anyway. I got this from a cookbook of diabetic recipes which I lent to a co-worker and she never gave it back before she moved. I found the recipe again on the Equal website. (Whoops, forgot to put the word BAKED after the pie crust. It would be a little gross if the crust was raw. lol)!

Provided by SweetSueAl

Categories     Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

1 (9 inch) pastry for single-crust pie, baked
2 1/4 cups water
1/2 cup fresh lemon juice (fresh juice is a must)
1/2 cup cornstarch
2 eggs
2 egg whites
1 1/2 teaspoons grated lemon peel
1 1/2 cups Equal Spoonful (or 36 packets of Equal Sweetener)
2 tablespoons stick butter or 2 tablespoons margarine
1 -2 drop yellow food coloring (optional)
3 egg whites
1/4 teaspoon cream of tartar
2/3 cup Equal Spoonful (or 16 packets Equal Sweetnener)

Steps:

  • Combine water, lemon juice and cornstarch in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly.
  • Boil and stir 1 minute.
  • Beat eggs, 2 egg whites and lemon peel in medium bowl. Mix in 1-1/2 cups Equal® or 36 packets.
  • Stir about half of hot cornstarch mixture into egg mixture. Return all to saucepan.
  • Cook and stir over low heat 1 minute. Remove from heat.
  • Stir in butter until melted.
  • Stir in food coloring, if desired.
  • Pour mixture into baked pie shell.
  • For Meringue:.
  • beat 3 egg whites in mixing bowl on medium speed of mixer until foamy. Add cream of tartar.
  • Beat to soft peaks. Gradually beat in 2/3 cup Equal® or 16 packets), beating to stiff peaks.
  • Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.
  • Bake pie in 425° F oven about 5 minutes or until meringue is lightly browned.
  • Cool completely on wire rack.

SUGAR FREE LEMON PIE



Sugar Free Lemon Pie image

Make and share this Sugar Free Lemon Pie recipe from Food.com.

Provided by Shirl J 831

Categories     Pie

Time 3h10m

Yield 2 pies

Number Of Ingredients 7

2 (1 ounce) packages sugar-free instant vanilla pudding mix
1 (1 1/2 ounce) container sugar-free lemonade-flavored drink mix
4 teaspoons sugar substitute
2 3/4 cups skim milk
1 (8 ounce) container fat-free cool whip
18 inches graham cracker pie crust (low fat if you can find it)
1 teaspoon grated fresh lemon rind

Steps:

  • Combine the pudding, lemonade and sugar, in a bowl, stir well.
  • Add milk, beating with a whisk till thick.
  • Gently fold in Cool Whip.
  • Spoon the mixture evenly into crusts.
  • Garnish with lemon rind.
  • Cover and chill at least 3 hours.

Nutrition Facts : Calories 1345.7, Fat 60.4, SaturatedFat 13, Cholesterol 6.8, Sodium 1566, Carbohydrate 181.1, Fiber 3.8, Sugar 97.4, Protein 23.6

SUGAR FREE LEMON PIE



Sugar Free Lemon Pie image

Provided by My Food and Family

Categories     Recipes

Time 2h10m

Number Of Ingredients 8

4 oz Philadelphia Cream Cheese
1 package Jell-O Sugar Free Pudding Mix
1 package Jell-O Sugar Free Lemon Gelatin
Juice of 1 lemon
Rind of 1 lemon, grated
1 1/2 cups milk
1 cup Cool Whip Regular or Lite, divided
1 graham cracker crust

Steps:

  • Mix cream cheese, pudding mix, lemon gelatin until smooth. Add lemon juice, lemon rind, milk, and mix till blended. Stir in Cool Whip.
  • Pour in crust, and spread thin layer of Cool Whip on top.
  • Chill at least 2 hours.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SIMPLE LEMON PIE



Simple Lemon Pie image

"Lemon Meringue Pie is one of my favorites, and this yummy, sweet-tart version is so good that no one will suspect that it's light. Plus, a slice is the perfect choice for the diabetic in your family.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 6

1 package (.8 ounce) sugar-free cook-and-serve vanilla pudding mix
1 package (.3 ounce) sugar-free lemon gelatin
2-1/3 cups water
1/3 cup lemon juice
1 reduced-fat graham cracker crust (9 inches)
1-1/2 cups reduced-fat whipped topping

Steps:

  • In a small saucepan, combine pudding mix and gelatin. Add water and lemon juice; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. , Remove from the heat; cool slightly. Pour into crust. Cover and refrigerate for 6 hours or overnight. Spread with whipped topping.

Nutrition Facts : Calories 146 calories, Fat 5g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 174mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

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