Keto Lemon Pie

Ingredients for the crust

• ½ cup almond flour
• ½ cup dedicated coconut flakes
• ¼ coconut flour
• 1 tbsp monkfruit sweetener
• 60 gr butter
• 1 egg
• 1 tbsp vanilla extract

Ingredients for the custard

• 1 cup lemon juice
• Zest of 2 lemons
• 6 eggs (2 yolks, 4 whole)
• 1/3 cup monkfruit sweetener
• 125gr butter

Ingredients for the mascarpone cream topping

• 200 ml heavy whipping cream
• 150 gr mascarpone (room temperature)
• 10 gr powdered monkfruit sweetener
• 1 tbsp vanilla extract

Preparation method pie crust

1. Pre heat the oven on 170°C
2. Melt the butter; Set aside to cool.
3. Mix all the dry ingredients.
4. Whisk the egg, vanilla extract and cooled butter.
5. Bring all the ingredients together, knead till it forms a dough.
6. Press the dough in the pie form and place in the oven for 10 minutes.
7. Set aside to cool.

Preparation method for lemon curd

1. In a heat resistant bowl whisk lemon juice, eggs and monkfruit sweetener.
2. Place the bowl over a saucepan of simmering water (au bain marie). Whisk the mixture constantly until thickened. Your thermometer should register 140°F/60°C that usually takes me 7 min, but it can differ on every stove.(When ready, it should coat the back of a spoon.)
3. Remove from the heat and keep stirring. Add chunks of butter and lemon zest.
4. Place bowl in iced or cold water. Stir to cool down.
5. Pour the lemon custard on the pie crust and place it in the fridge. For best result, allow the pie to chill for 1-2 hours, or overnight.

Preparation Method for mascarpone cream topping

1. In a bowl whisk heavy whipping cream, sugar replacement and vanilla until soft peaks begin to form.
2. Gently stir in the mascarpone.
3. Place in a piping bag and set in the fridge to chill.
4. Add the mascarpone cream before serving.