Low Carb Sour Cream Lemon Pie
If you've been reading this blog for any length of time, you know the BF lusts for all things lemon. [Ed. note: LEMONS] Turns out this is genetic, as his Mom was a huge fan of the sour cream lemon pie from Marie Callender's. [Ed. note: Can confirm.] And my Mom loved lemon meringue pie, dare I say almost to the point of being on equal footing with chocolate.
Well this pie isn't just lemony, tart and creamy, it's low carb, as well as sugar, gluten, nut and grain FREE. A perennial favorite, and #GuiltFree.
Broke this out for a client's Fourth-of-July BBQ, along with several other desserts like s'mores bars, ice cream sandwiches, blueberry hand pies, a flag cake and raspberry-nectarine plum cobbler. The pie was swiftly, voraciously decimated down to the last crumb, and most guests were unaware of the ingredients. Tasted like the real deal.
Try it out! Fool your friends! And hope you are all enjoying a wonderful summer.
In other news, a Marlowe update: our beautiful chocolate lab mix is recuperating from a recent surgery to remove a malignant mast cell tumor. So it's a bit like a slumber party in our living room, as we don't want her popping a stitch trying to hop on our rather tall bed. She's doing well and we're counting the days until those stitches are removed, then she can resume chasing squirrels, barking at the UPS guy, jumping on her favorite people, and going on her favorite long walks.
[Ed. note: We thank our family and friends for the kind words and well wishes. Please feel free to click an ad link so we can pay this vet bill! ᕕ( ᐛ )ᕗ ]
Adapted from: All Day I Dream About Food
Number of servings: 10
Low Carb Almond Flour Crust
Low Carb Almond Flour Crust
Crème brûlée is French for "burnt cream." It's all about the contrast between the crisp caramelized topping and smooth, creamy custard beneath.
Some people have the impression that this is a difficult dessert to make. Truthfully, it isn't, if you follow a few tried-and-true steps. The first time I made it (in my twenties) it turned into scrambled eggs, because I did not temper the eggs. Over/under-baked the custard? Burned the sugar topping? Been there, done that. One thing is certain, I do learn from my failures.
That said, this particular recipe is pretty fool-proof and simple, a solid "go to" time and time again. Several years ago, I had a client who wanted a small dessert (with no leftovers) once a month. She adored custards, so I made the family a different flavored crème brûlée every month for a year.
Once you've tried making this lemony custard, you can go nuts and make pumpkin, chocolate, espresso, butterscotch, bourbon-maple, eggnog, ginger, Earl Grey–the flavor possibilities are endless.
After the recipe, there are some very extremely helpful tips. Please check them out before you start baking!
One nice aspect of this dessert is that it's very easy to adjust. You can easily make 4 or even 2 (which I do when it's just the BF and me) servings, if desired.
Also, you don't need a butane torch. If I'm doing 8 or more custards I will place all on a baking sheet and put them under the broiler. If you do this, you need to place them back in the fridge for awhile to cool, but I'm okay with that, as this keeps the BF calm (he gets nervous when I break out the butane).
Have fun with this one!
Adapted from: Bon Appetit, June 2005 and most of the "Tips" from Simply Recipes blog
Number of servings: 8
I'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. Living life with my wildly funny boyfriend and dog Marlowe. Lover of books, bourbon, chocolate and movies.