Gluten-Free Keto Lemon Sour Cream Pie
Rich, tangy ketogenic dessert featuring a silky lemon curd filling enriched with sour cream for extra depth and creaminess. The tart citrus flavor balances beautifully with the smooth custard texture, while powdered erythritol keeps it low-carb friendly. Perfect for special occasions or when you want an elegant finale to a keto meal. The press-in crust eliminates rolling hassles, and the filling sets to a perfect slice-able consistency after proper chilling. This version stands out for its luxurious mouthfeel from the sour cream addition.
Ingredients
- 1 recipe press-in pie crust, full baked
- 1 cup heavy cream
- 4 large egg yolks
- ⅓ cup lemon juice, freshly squeezed
- 1 tbsp lemon zest
- ¼ cup butter, chilled and cut into pieces
- 1 tsp lemon extract
- ¼ tsp xanthan gum, or glucomannan
- ½ cup powdered Swerve Sweetenerpowdered erythritol or monk fruit sweetener1:1ketosugar-free
same sweetness level
- 1 cup sour cream, full fat
Instructions
- 1
Combine cream, egg yolks, lemon juice, and lemon zest in large saucepan over medium heat
- 2
Cook while whisking frequently until mixture thickens, about 5 to 8 minutes, watching carefully to prevent curdling
- 3
Remove from heat and add butter and lemon extract
- 4
Sprinkle with xanthan gum and whisk quickly to combine
- 5
Stir in sweetener to taste
- 6
Whisk in sour cream until no lumps remain
- 7
Pour into baked pie shell
- 8
Refrigerate for at least 4 hours to set, preferably overnight
- 9
Optionally freeze for 1 hour after refrigerating
- 10
Top with lightly sweetened whipped cream before serving
Tips
Watch the lemon curd mixture carefully while cooking to prevent curdling - constant whisking and medium heat are key
For best texture, strain the filling through fine mesh sieve before adding to pie shell to remove any lumps
Chill overnight for optimal setting - the filling continues to firm up and flavors meld beautifully
Good to Know
Refrigerate covered for up to 4 days - filling may soften slightly but remains delicious
Make 1-2 days ahead for best texture and flavor development, cover tightly in refrigerator
Serve chilled, cut with sharp knife dipped in warm water between slices for clean cuts
Common Mistakes
Keep heat at medium to avoid curdling the egg yolks
Whisk xanthan gum quickly to avoid clumping
Allow proper chilling time to avoid runny filling
Substitutions
Dairy-Free Swaps
General Alternatives
same sweetness level
FAQ
Can I make this without xanthan gum?
Yes, but the filling will be softer and less stable. Add an extra egg yolk and cook slightly longer for better thickening.
What if my custard curdles while cooking?
Strain immediately through fine mesh sieve and whisk vigorously. If severely curdled, start over as texture cannot be fully recovered.
How long will this keep in the refrigerator?
Properly covered, the pie keeps for up to 4 days. The filling may soften slightly but remains safe and tasty to eat.