Mini Sugar Free Lemon Cream Pies

Mini sugar free lemon cream pies

And we got a new favourite sugar free dessert in the house! Actually not only a delicious light lemony dessert – had one as breakfast this morning and it lightened my day until afternoon. My husband had one as he returned from work and he would not stop telling me how much he loves this one – he is not a huge fan of sweets and typically goes for lemon sorbet for dessert. I’m thrilled to share this one with you as it’s very easy to make and tastes so good!

Mini sugar free lemon cream pies

Sugar Free Lemon Cream Pies
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Servings Prep Time
8portions 30minutes
Passive Time
2hours
Servings Prep Time
8portions 30minutes
Passive Time
2hours
Sugar Free Lemon Cream Pies
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
8portions 30minutes
Passive Time
2hours
Servings Prep Time
8portions 30minutes
Passive Time
2hours
Ingredients
  • Crumb Base
  • 40 grams whole wheat flour
  • 2 teaspoons granulated stevia
  • 1/2 teaspoon vanilla seeds
  • 1/4 teaspoon ground ginger
  • 30 grams unsalted butter
  • Lemon Custard
  • 2 lemons grated zest and juice
  • 4 egg yolks
  • 1 egg
  • 1 tablespoon granulated stevia
  • 70 grams unsalted butter
  • Whipped Cream
  • 70 mililiters heavy cream
  • 1 teaspoon granulated stevia
  • 1/4 teaspoon vanilla seeds
Servings: portions
Units:
Instructions
Crumb Base
  1. Preheat oven to 160°C and prepare a baking sheet with baking paper.
  2. Combine all crumb base ingredients except water and pulse in food processor or rub with your fingers until resembles bread crumbs.
  3. Add water and mix until incorporated, then spread the mixture over the prepared baking tray and bake in preheated oven for 15 minutes.
  4. Once cooled pulse again to crumbs, you can also simply wrap the baking paper around and squeeze with your hand to crumb the mixture.
Lemon Custard
  1. Place egg yolks, egg and stevia in a heat proof bowl and place it over a sauce pan with simmering water and whisk for 30 seconds.
  2. Add Lemon zest and juice and continue to whisk over simmering water for about 8 minutes, continue whisking until the mixture thickens. The consistency is right when you run the whisk or a fork on top and the trace remains.
  3. Remove from heat and once cool enough to touch, add the butter and mix until melted and fully incorporated. Once cooled for few more minutes, place in a piping bag.
Assembling
  1. Whip the cream with stevia and vanilla beating on medium high speed for 3-4 minutes. Place in a piping bag.
  2. Spoon about 2 teaspoons or base crumbs into small serving dishes.
  3. Pipe lemon custard over the crumbs filling about 3/4 of the serving dish and top with layer of whipped cream.
  4. Chill in refrigerator at least 2 hours before serving.

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