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3.60 from 114 votes

Sugar-Free Lemon Cream Pie

Course Dessert
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 servings
Calories 239kcal
Author Brenda Bennett | Sugar-Free Mom





  • Preheat oven to 350 degrees F.
  • In bowl whisk together eggs, Swerve, sour cream and salt.
  • Slowly whisk in lemon juice and lemon stevia.
  • Pour filling into pre-baked pie crust.
  • Place pie onto a baking sheet and cover around the crust with aluminum foil.
  • Bake until barely set, about 30-35 minutes. Center of pie will still jiggle slightly.
  • Cool pie completely before adding topping.
  • To make topping, place the water into a small saucepan and sprinkle over the gelatin.
  • Heat on low stirring constantly until gelatin is dissolved. Set aside.
  • Pour heavy cream into a stand mixer with vanilla stevia.
  • Whip until peaks form.
  • Slowly pour in the gelatin mixture.
  • Spread this over the cooled lemon pie.
  • Refrigerate 1 hour and up to a day, loosely covered.
  • Top with lemon zest if desired when serving.


Net Carbs: 4g
This recipe was first published in March 2016 and updated with video in March 2019.


Serving: 1piece | Calories: 239kcal | Carbohydrates: 7g | Protein: 4g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 73mg | Potassium: 48mg | Fiber: 3g | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 6mg | Calcium: 19mg | Iron: 1mg