Lemon pie
Lemon gives this pie vitamin C and a bright tart flavor, while eggs make the filling dense and silky without starch or wheat flour. The almond crust adds magnesium and helps form a crumbly base that supports the tender lemon layer well. The result is a rich keto dessert with a pronounced citrus taste that is best after a full chill.
Preparing the crust
Heat the oven to 180°C. Mix almond flour (120 g), butter (60 g), xanthan gum (1 g), and table salt (1 g), then press the crumbly mixture together into a pliable dough.
Spread the dough over the base and sides of a tin about 16 cm wide, compact it well, and bake for 5 to 8 minutes until the crust turns lightly golden. Let it cool slightly while you prepare the lemon layer.
Preparing the lemon filling
In a small saucepan combine lemon juice (200 g), lemon zest (16 g), powdered erythritol (100 g), butter (120 g), and xanthan gum (1 g). Bring the mixture just to the first signs of a simmer, take it off the heat, and blend it briefly so it becomes completely smooth.
In a separate bowl, mix eggs (250 g) with egg yolk (40 g). Slowly pour in the hot lemon mixture in a thin stream, stirring all the time so the eggs warm gradually and do not scramble.
Pour the filling over the prepared crust and return the pie to the oven for another 15 to 20 minutes. Remove it when the edges are set and the center still has only a slight wobble.
Cool the pie fully at room temperature, then refrigerate it for at least 4 hours. Slice only after it is thoroughly chilled so the lemon filling can firm up and hold a cleaner shape.
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