Description

A refreshing and healthy No-Bake Sugar-Free Lemon Pie combining zesty lemon flavor with a creamy, smooth texture. This easy-to-make dessert requires no baking, uses natural sweeteners, and is perfect for guilt-free indulgence suitable for all ages and dietary preferences.

Ingredients

Scale

Crust Ingredients

1 ½ cups almond flour
5 tablespoons melted butter or coconut oil

Filling Ingredients

¾ cup fresh lemon juice (about 3–4 lemons)
Zest of 2 lemons
1 cup Greek yogurt or full-fat coconut cream
⅓ cup natural sweetener (such as stevia or erythritol), adjust to taste
2 teaspoons gelatin powder or agar-agar (prepared according to package instructions)

Optional Garnishes

Thin lemon slices
Fresh berries (raspberries or blueberries)
Fresh mint leaves or basil
Lemon zest curls

Instructions

Prepare the Crust: Combine the almond flour with melted butter or coconut oil in a mixing bowl and stir until the mixture sticks together when pressed. Press firmly and evenly into the base of a pie dish to form the crust. Refrigerate to set the crust while preparing the filling.
Make the Lemon Filling: In a separate bowl, whisk together fresh lemon juice, lemon zest, Greek yogurt or coconut cream, natural sweetener, and prepared gelatin or agar-agar. Ensure the gelatin is fully dissolved to avoid lumps and achieve a smooth filling.
Assemble the Pie: Pour the lemon filling onto the chilled crust, spreading it evenly with a spatula. Return the pie to the refrigerator and chill for at least 4 hours until the filling is fully set and firm.
Garnish and Serve: Once set, decorate with your choice of lemon slices, zest curls, fresh berries, or herbs. Slice carefully with a sharp knife and serve chilled for the best texture and flavor.

Notes

Use freshly squeezed lemons and zest for the best flavor.
Ensure the pie chills thoroughly to allow it to set properly for clean slices.
Bloom gelatin in cold water first to avoid lumps and ensure smooth texture.
Taste and adjust sweetness before setting the pie.
Press crust evenly but gently for a uniform base without cracks.
To make dairy-free, substitute Greek yogurt with full-fat coconut cream.
For a low-carb crust, replace almond flour with crushed pecans or walnuts.
Add fresh basil or mint to the filling for an herbal twist.
Use honey or maple syrup instead of natural sweeteners for traditional sweetness.
Freeze wrapped tightly, thaw in the fridge overnight before serving.
Serve chilled, reheating is not necessary.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice (⅛ of pie)
Calories: 210
Sugar: 1g
Sodium: 35mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 2g
Protein: 5g
Cholesterol: 25mg

Keywords: lemon pie, no bake, sugar free, gluten free, healthy dessert, low carb, dairy free option, natural sweetener, keto dessert