Lemon Sour Cream Pie

This creamy, tangy low carb sour cream pie will become your favourite spring dessert. With an easy grain-free press-in pie crust, it's simple to make too.

INGREDIENTS:

• 1 recipe press-in pie crust baked
• 1 tbsp lemon zest
• 1/4 cup butter chilled and cut into pieces
• 1 tsp lemon extract
• 1/4 tsp xanthan
• 1/2 to 3/4 cup powdered Swerve Sweetener
• 1 cup full fat sour cream
• 1 cup heavy cream
• 4 large egg yolks
• 1/3 cup freshly squeezed lemon juice

INSTRUCTIONS:

1. In a large saucepan over medium heat, combine cream, egg yolks, lemon juice, and lemon zest. Cook, whisking frequently, until mixture thickens, about 5 to 8 minutes (but watch carefully, you do not want it to curdle).
2. Remove from heat and add butter and lemon extract. Sprinkle with xanthan gum and whisk quickly to combine. Stir in sweetener to taste (I like mine rather tart).
3. .........................
4. .........................

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