Wow, this pie was over-the-top good!  It was too good perhaps as we managed to finish the pie in 3 days my husband and me.  The sour cream in this pie is awesome. It is creamy, it is tart, it is sweet and the creamy rich, lemony pie is offset by a delicious shortbread crust. Normally one uses cornstarch to thicken a pie such as this but the egg yolks and gelatin worked perfectly to make just the right consistency – not too firm and not soft.  It was just amazing!  I was winging it when making this recipe, so I was very happy with the result.  I topped the pie with my Crème Fraiche recipe which I’ve used for many years in place of plain whipped cream.  It simply holds up better.

The sweetener tables for all the most common scenarios are in my cookbooks for your convenience.  For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively.  Here is an article and video about the sweeteners. Part 1  There is another article and video here: Part 2.

Shortbread Crust:
11/2 cups Gluten-Free Bake Mix 2, OR almond flour (375 mL)
  PLUS 2 tbsp oat fiber (30 mL), OR Keto Bake Mix
1/4 cup powdered sweetener of choice, OR (60 mL)
6 tbsp butter, melted (90 mL)
Sour Cream Lemon Filling:
1/2 cup heavy cream (125 mL)
1/4 cup water (60 mL)
5 large egg yolks, divided
1/3 cup freshly-squeezed lemon juice (75 mL)
3 tsp unflavored gelatin (15 mL)
1 tsp grated lemon rind (5 mL)
6 tbsp butter, cut up (90 mL)
Liquid sweetener (sucralose or stevia) to equal 3/4 cup sugar (175 mL)
1/4 cup powdered sweetener, OR (60 mL)
1/2 tsp lemon extract (2 mL)
1 cup sour cream (250 mL)
Crème Fraiche

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Preheat the oven to 350°F (180°C).

Shortbread Crust:  In medium bowl, combine Gluten-Free Bake Mix2, OR almond flour and oat fiber mix, OR Keto Bake Mix and powdered sweetener, OR coffee sweetener.   Stir in butter and vanilla extract.  Press into a 9-inch (23 cm) glass pie dish and up the sides.  Bake 12 minutes, or until golden.  Set aside to cool.

Sour Cream Lemon Filling:  In double boiler or place one pot inside another with water in the smaller one, combine heavy cream, water, 4 egg yolks, lemon juice and gelatin.  Cook until thickening a little.  Take top of double boiler out and put over direct heat.  Into a small bowl, spoon some of the lemon filling.  Whisk in the remaining egg yolk and add back to the pot.  Over medium low heat, whisk continuously until thickened a bit more.  Remove from heat and add butter, liquid sweetener, powdered sweetener, OR coffee sweetener and lemon extract.  Once the butter has melted, whisk in the sour cream until the lemon filling is very smooth.  Pour over pie crust and chill overnight.  Don’t cover the pie.  You will be topping the chilled pie with Crème Fraiche, (OR whipped cream, if desired) which is extremely generous (you can use part of it and keep the rest for another use such as topping a hot chocolate beverage - yep, I like doing that! Or you can top one of your favorite jiffy microwave cakes or a chocolate lava cake.).

Yield:  10 servings
1 serving
349.5 calories
6.2 g protein
33.4 g fat
0 g fiber
6.3 g net carbs 

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