Lemon Coconut Pie – Gluten & Sugar Free!

My sister has a massive lemon tree in her yard, which seems to be perpetually raining lemons. These lemons are fresh, organic, and delicious, and they taste nothing like what you buy in the stores.

Since I hate wasting food and love lemons, I’ve been trying to come up with as many lemon recipes as I can while here. I also want these desserts to be as healthy as possible, since I do have a bit of a sugar addiction that I need to keep in check.

So, enter sugar-free lemon curd pie! Initially it was just going to be lemon pie, but I’m big on coconut as is my sister, so when she suggested to add coconut in the pie, I thought…YES!!

This recipe is soooo good. The lemon curd with the coconut in is the perfect texture, and I especially love the addition of the coconut whip cream on top.

So without further ado…let us begin!

For the crust you will need:

  • 1 1/2 cups almond flour
  • 1/4 tsp stevia
  • 1/4 cup coconut oil
  • 1/2 tsp vanilla

For the lemon curd filling you will need

  • 1/2 cup butter
  • 1/2 tsp stevia
  • 1/2 cup lemon juice (1-2 lemons)
  • 1/4 cup lemon zest
  • 5 egg yolks
  • 2 1/4 cup servings of coconut flakes

Step 1:

Preheat the oven to 350 degress

In a bowl, mix together all the crust ingredients, and put in a round pan, about 14 inches in diameter. If you wish, line the pan with parchment paper for easy removal. Press the dough down to make sure it is even in the pan.

Put in the oven and bake for 11 to 14 minutes, taking out when it is golden brown.

Step 2:

As the crust is baking, it’s time to make the lemon coconut curd.

Use a double boiler by putting a larger pan with water on the stove, and smaller pot inside it. Wait until the water is boiling, then add the ingredients to the smaller pot.

Melt the butter in the pan first, then add all the ingredients, leaving the egg yolks and coconut for last. Once you have separated the egg yolks from the whites, whisk them together, then slowly pour in the pan, whisking constantly. You don’t want the eggs to be lumpy, or the curd to curdle, so whisky and pouring slowly is key.

Continue to whisk slowly and the lemon mixture will start thickening. Once it is nearly thick like a pudding, add the 1/4 coconut flakes in and mix together. Remove from heat once you have reached a thin pudding consistency.

Step 3:

By this time the crust will be done, so set out to cool, along with the curd.

Take out a small pan and put on low heat. Add the additional 1/4 coconut flakes to the pan, and lightly toast. you can save these to add on once you put the filling in, or after.

Step 4:

Once the lemon curd is slightly cooled, add to the pie pan with the crust and evenly smooth out. Place in the fridge to cool and thicken a bit more, about 1/2 hour to an hour. Take out, top with the toasted coconut flakes, and serve.

This dessert tastes extra good with a nice dollup of whip cream on top! I personally am a fan of coconut, but any nice whip cream will do!

This dessert keeps great in the fridge for up to a week!