Making a low carb lemon monchou pie

Sugar free pie crust

Start by preheating the oven to 175 degrees hot air. Then add all the ingredients from the bottom to a mixing bowl. Mix everything well. Next, line the baking pan with baking paper. Then press the batter from the bottom into the baking tin. You then bake the base in the oven for 20 minutes. Then let it cool completely outside the oven and in the meantime make the lemon curd for the sugar free lemon MonChou pie.

Low carb lemon curd

Place a pan with a layer of water on the stove. You will work with the au-bain-Marie method. Then place a bowl on your saucepan. Make sure your bowl doesn't touch the water. Then add the eggs to the bowl and beat until creamy. Then add the lemon juice and Sweet & Vanilla. Stir this well too.

Then cut the butter into small cubes and add this too. Keep stirring until a thick lemon curd is formed, the thickness of yoghurt/quark. Then fold the lemon curd into a bowl and let it cool. Then put it in the fridge until you can use it in the low carb lemon MonChou pie.

Monchou filling without sugar

Soak the 2 gelatine leaves in water for at least 10 minutes. Then whip 200 ml of whipped cream together with the MonChou, lemon zest, lemon juice and Kristal Sweet Vanilla. You then beat this until creamy. Then heat 50 ml of whipping cream in a saucepan. Squeeze out the gelatin and add it to the saucepan while stirring. When the gelatin has melted, turn off the heat and pour this into the lemon MonChou while mixing.

When everything is well mixed, spoon the lemon MonChou on the bottom. Continue with the topping for the low carb lemon MonChou pie.

Sugar free topping

For the topping, divide teaspoons of lemon curd on the lemon MonChou. Then take a skewer and make stripes in the lemon curd so that a nice swirl is created. Next, put the low carb lemon MonChou pie in the fridge and let it sit for at least 2 hours. Then you can cut the lemon MonChou pie and enjoy it!