Growing and Cooking Your Own Food

Low Carb faux “Meyer Lemon” Pie for Easter

Meyer lemons taste like a cross between a lemon and an orange, but they are quite expensive. This faux “meyer lemon” pie has a low carb nut crust and a no-bake lemon-orange filling. Perfect for Spring or Easter!

Low carb faux Meyer lemon pie with nut crust
Low carb faux Meyer lemon pie with nut crust
Jump to Recipe

How to Modify Pie Recipes to Low Carb

The Fruit:

Some pies are definitely easier to modify to low carb than others. Fruit pies are a bit difficult, primarily because most fruit by its nature is high in sugar. That doesn’t mean fruit is unhealthy, but it does mean that many fruits pack a lot of sugar in naturally in the form of fructose, so even using a sugar substitute isn’t going to convert a fruit pie to low carb.

Cream pies are much easier to modify to low carb, as heavy cream, eggs, cream cheese, and sour cream are all considered low carb ingredients. Just know that low carb does not equate to low calorie, so you still can’t eat a whole cream pie in a sitting and be compliant with a “diet”.

The Crust:

Baked nut crust for low carb pies
Baked nut crust for low carb pies

The crust is usually the most challenging part of a low carb pie. Refined flour and sugar are out so that leaves you with ingredients like almond flour, coconut flour and sugar substitutes. These flours have two problems in my mind:

  1. It takes a “lot” of almonds to make flour out of them and the calorie count gets high really fast.
  2. Coconut flour can a flavor to your pie that is not necessarily what you wanted.
  3. Sugar substitutes can be used effectively, but I don’t think you really need them in the crust. Let the filling be the sweetener.

Nut crusts are my crust of choice for low carb crusts. Any nut works well. I like pecans the best, but I used hazelnuts as a crust for this pumpkin cheesecake and it was wonderful.

Just grind or process the nuts to a fairly small grain size (about like a lentil size) and add butter to help it stick together, and you have a great-tasting, low-carb pie crust. I add a little salt also and perhaps some ginger or other spice, depending on the type of pie you are making.

The Sugar:

Some sort of sweetener needs to be used in a pie to bring out the flavor or you probably won’t be pleased with the result. The main thing to know about using sugar substitutes when baking is:

  • Liquid sweeteners like Stevia can be used in no-bake pies that don’t have heat applied, but you need to be careful in adjusting the amount as it is not 1:1 (Substitute to regular sugar ratio). Stevia can also add a bitter taste that puts some people off
  • A granular sugar substitute (Swerve, Truvia, Monkfruit blends, etc,) is great if you are baking your pie and if there is some juice that it is baking with. Using a granular sugar substitute with a no-bake pie however will result in a gritty taste that isn’t horrible but isn’t perfect either.
  • For no-bake pies, either use a sugar-substitute that says “confectioners or powdered” on the label OR grind your granular sugar substitute A few seconds in the blender to make your own powdered sugar. This is what I did in the recipe below

Click here for details on using sugar substitutes in baking.

Low Carb Faux Meyer Lemon Pie vs. Meyer Lemon Pie

The reason I went with faux meyer lemons is twofold:

  1. Meyer lemons are expensive
  2. Meyer lemons are actually not low in carbs

Not only are Meyer lemons expensive (in Minnesota anyway), they are also difficult to find in the grocery store year round. Upon some research on Meyer lemons, it appears that they are basically a cross between a lemon and an orange. Hence they are sweeter than a lemon but tarter than an orange.

I though you might be able to get the same flavor profile with the zest of a lemon, the zest of an orange, and a citrus marmalade. I thought it turned out marvelous. Let me know if you make it and what you might add or subtract.

Oh, and oranges actually have quite a bit of sugar so they didn’t work so well for a low carb pie. The zest and a sugar substitute with a bit of marmalade kept the carbs to a minimum.

What do “stiff peaks” look like in whipped cream?

Recipes often call for “soft peaks” or “stiff peaks” when dealing with whipped cream. Sometimes it is a bit difficult to know exactly what this looks like. The first photo below shows what “stiff peaks” look like while still in the mixer. The second photo shows what stiff peaks look like after they have been folded into the cream cheese mixture and chilled.

Illustration of what “stiff peaks” look like with heavy whipping cream
Illustration of what “stiff peaks” look like with heavy whipping cream
Close up of a piece of low carb lemon orange pie with a nut crust
Close up of a piece of low carb lemon orange pie with a nut crust

Another easy (but not low carb) dessert to make for Easter that kids love to make and eat is this simple recipe for jam tarts.

Low carb lemon-orange pie for Easter
Print Recipe
5 from 1 vote

Low Carb Faux “Meyer Lemon” Pie for Easter

This is a no-bake filling in a nut crust. The filling tastes like meyer lemons!
Prep Time20 mins
Cook Time15 mins
Course: Dessert
Keyword: Easter pie, low carb pie, meyer lemon, no bake pie, nut crusted fish dinners
Servings: 9
Calories: 429kcal
Author: dorothy stainbrook

Ingredients

  • 2 cups pecans or nuts of your choice
  • 6 Tbsp butter
  • 1/2 tsp salt
  • 1-2 tsp sugar substitute optional
  • 1 cup heavy whipping cream
  • 8 oz cream cheese
  • 1/2 cup confectioners (powdered) sugar substitute see directions to make your own
  • 1/3 cup orange marmalade
  • 1 tsp vanilla
  • 1 Tbsp orange zest or zest from 1 orange
  • 1 Tbsp lemon zest or zest from 1 lemon
  • 1/4 tsp lemon extract
  • 1/4 tsp orange extract
  • 1 orange and lemon optional: for garnish

Instructions

  • Preheat oven to 350 ° F. Add 2 cups nuts to food processor and use the pulse button to get them ground to a consistency you like. Think of a grainy meal or a lentil size. (See video for what it should look like)
  • Microwave the butter a couple seconds to melt and add butter and salt to the processed nuts in the mixing bowl. (You can add some sugar substitute at this time also, but it is optional). The nuts should stick together if you make them into a ball.
  • Use a little butter to grease the bottom of a 9” pie shell and place the nut/butter mix into the pie shell. Smooth the nut mixture around the bottom and sides of the pie shell using your fingers and knuckles. Bake in the preheated oven for 15-20 minutes until lightly browned.
  • While the crust is cooking make the filling. Add the cup of heavy cream to a stand mixer and beat until it forms stiff peaks form. Start slow or it will splatter. See video if you want to see what stiff peaks look like. Remove whipped cream to a bowl and rinse out the stand mixer bowl.
  • In the clean stand mixer, add the cream cheese and powdered sugar and beat until creamy (about 2 minutes). When creamy smooth, add the rest of the ingredients (excepting the garnish) and beat until combined, scraping down the side to combine.
  • Gently fold the whipped cream into the cream cheese mixture still in the stand mixer bowl. Do not overstir, but fold it in until combined. If the nut crust is cool, spread the entire filling into the crust with a spatula, swirling it a bit for effect :). Cover with plastic wrap and chill in the refrigerator for at least 4 hours or overnight. When thoroughly chilled, thinly slice the orangeS and lemons and arrange on the pie. Serve and enjoy! Keep leftovers refrigerated.

Video

Nutrition

Calories: 429kcal | Carbohydrates: 24g | Protein: 4g | Fat: 42g | Saturated Fat: 17g | Cholesterol: 84mg | Sodium: 294mg | Potassium: 149mg | Fiber: 2g | Sugar: 9g | Vitamin A: 983IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 1mg

We'd love to engage with you. Comments are always welcomed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: