THE RECIPE JOURNAL · Dessert
Lemon Pie That's Good for Paleo Eaters
This refreshing dessert combines tangy lemon flavor with a wholesome, grain-free crust that fits perfectly into a paleo lifestyle. It's a simple, satisfying treat that’s both vibrant and naturally sweetened for guilt-free indulgence.
FROM THE KITCHEN • Lemon Pie That's Good for Paleo Eaters
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 375°F (190°C). In a big bowl, combine the almond flour, sweetener, butter, and cinnamon until it’s well mixed. Press this mixture firmly into the bottom and up the sides of a deep pie dish to create your crust. Pop it in the oven and bake for about 7 minutes, or until the crust feels firm to the touch. Once it’s done, let it cool completely.
02
Step 2
While the crust is cooling, grab a mixer and beat the cream cheese until it’s nice and fluffy. Slowly add in the sweetened condensed milk, then mix in the lemon juice and a teaspoon of lemon zest until everything is smoothly combined. Pour this lemony filling right into your cooled crust.
03
Step 3
Pop the pie into the fridge for at least four hours so the filling can set properly. When you’re ready to serve, spread your whipped topping over the lemon layer and sprinkle the remaining teaspoon of lemon zest on top for a fresh, zesty finish. Enjoy!
Why you’ll love it
This dessert is bright and refreshing, with a perfect balance of tart lemon and natural sweetness. It uses wholesome ingredients that fit well with a paleo lifestyle, making it a guilt-free treat. Plus, it’s easy to make and doesn’t require any processed sugars or grains.
How to serve
Serve chilled with a dollop of coconut whipped cream or a sprinkle of crushed nuts for added texture. It pairs nicely with fresh berries or a cup of herbal tea for a light, satisfying dessert.
Storage & leftovers
Store leftover pie in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will keep well for up to 3 days. For longer storage, you can freeze individual slices wrapped in parchment and foil.
