To be frank, I haven’t done a lot of inventive cooking the past couple of months. Summer is a time to have salads, sandwiches, and just keep cool, so I’ve been pulling out recipes I make often or just throwing a couple of sausages in the air fryer and wrapping them in a low carb (or zero carb) tortilla.

But last week, I spotted this recipe for the Impossible Lemon Pie in my news and entertainment feed, so I decided to see if it would work with low carb flour. I used Dixie Carb Counters All Purpose Flour for it. It does work although the bottom is on the top of the pie rather than falling through as Bisquick “impossible” recipes usually do. This works fine as you can flip the pie once it’s cooled so the pie is on top.

The actual pie is more of a custard rather than the lemon-curd-like pie of a regular lemon pie. So, I dubbed this a Lemon Custard Pie since it has the taste and texture of custard. It is tasty, but not as lemony as I like. If you want a stronger lemon flavor, I suggest adding another two tablespoons of lemon juice. Or, what I plan to do next time I make it is to add a packet of sugar-free lemonade mix.

The recipe only calls for dusting the top with confectioners’ sugar (I use Swerve, but you can use any or make your own), but in quest of that lemony flavor, I made a quick drip glaze to put on top. I’ve included that recipe also. You could also top this with fresh raspberries or blueberries.

Lemon Custard Pie

INGREDIENTS

1/2 cup Heavy Cream
1 cup Unsweetened Almond Milk
1/2 cup Water
4 large eggs
3/4 cup granulated Sugar Substitute
1/2 cup All-purpose Low Carb Flour
1/2 tsp. Baking Powder
1/4 tsp. Salt
2 teaspoons grated Lemon Zest
2 tablespoons fresh Lemon Juice
1/2 tsp. Lemon Paste or regular Extract
Confectioners’ Sugar Substitute, for dusting

Glaze
1/4 cup Confectioners’ Sugar Substitute
1 teaspoon Lemonade Mix
1/2 tablespoon Heavy Cream
1/2 tablespoon Water

INSTRUCTIONS

Preheat the oven to 350°F. Spray a deep 9-inch pie pan or aluminum pie pan with baking spray.

In a blender or a mixing bowl, add all of the ingredients, except the confectioners’ sugar. Blend until completely combined and smooth. If you don’t have a blender, use a mixer to mix, working to high speed until the mixture is smooth.

Pour blended mixture into the sprayed pie pan. Place it on a baking sheet or tray and put it into the oven gently. The pan is likely to be quite full.

Bake about one hour until the top is golden brown and the center appears firm. The center will wobble a bit, but it sets while it cools.

Set the pie on a rack and let cool completely.

Just before serving, dust with confectioners’ sugar or spread a the glaze below on top. Cut into wedges to serve. Makes 8 servings.

Mix Glaze
In a small bowl, add confectioners’ sugar, lemonade mix and heavy cream. Stir together until it is combined. It’s likely to be thick. Add a teaspoon of water and stir, repeating until you have the consistency of a glaze.

Notes: As I mentioned, you can top this with raspberries or blueberries to add color and a complimentary flavor. I plan to add cream cheese to the next time I make this to see if it creates a lemon cheesecake flavor. I am also considering adding ricotta cheese to bring our that same flavor. Once I do it, I’ll update this page to let you know how it works! I also haven’t tried this with almond, coconut, or other flour products, but I believe it will work.

I believe this recipe can be easily adapted to make a lime or orange custard pie. Leave out the citrus flavors and add vanilla or almond extract to make a regular custard pie.

If you make this recipe, please comment and let me know how you liked it or if you made any enhancements to it you’d like to share.

Nutrition Information: Calories 114, Fat 8.5 g, Sodium 75 mg. Potassium 56 mg, Carbohydrates 3.1 g. Fiber 1.7 g, Protein 7.1 g, Net Carbs 1.42 g

Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. Although they are a close calculation, your results may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts.