Don’t let this sweet and innocent looking little piece of pie fool you! Do you love Lemon Meringue and Pie or Lemon Curd, but worry about the sweetness being a carb overload? Do you remember sour patch candy? This delicious and quite tangy, small sized Pie is more like a Tart than a Pie really, but it is also not as sweet as typical Lemon Pie and packs a punch to satisfy your sweet and sour cravings. The filling can also just be poured into 6 individual Ramekins to serve with sweeter whipped cream, cottage cheese or yogurt. You can either buy or make a regular crust or even make a shortbread or graham cracker crust and you cans also make individual desserts.
For a small crust like the kind that Keebler makes, I use my small 8” Cuisinart omelet pan, With weights to make the small one. Yes it goes in the oven. I don’t mind if the crust slides down some, while cooking because I want the crust thick.
*Note if you don’t want to use the Monk fruit Erythritol blend, you can use 1/2 c sugar total, including the 2tbsp in the recipe.
1-small pre made and cooled Pie Crust. See my pie crust recipe in the files if you want a recipe to make your own. Set aside. Keebler makes graham cracker crusts that will work.
5 solppily separated large eggs, (meaning about 3 yolks and 2 whole eggs).
7/8 c Lemon Juice
1 tsp Lemon Zest if ya like it.
8 Tbsp softened Salted Butter
3 rounded Tbsp Sugar in the raw
3 rounded Tbsp of Erythritol and Monkfruit blend
1 Tbsp heaping of Cornstarch
1 pinch Salt
Use a food processor or beater to mix the butter and sugar with monkfruit and Erythritol until light and fluffy, scrape sides down and add eggs. Mix well until light and well blended. Scrape down. Add the lemon juice and zest, and the rest of the filling ingredients… mix for about a minute more.
One of the rare times that I use glass in the IP full knowing that there is always a chance of breakage, I use a rubber made 5 cup food storage container… the ones with the thick lids…I don’t use the lid for this.
Pour the filling into the Container.
Pour Required amount of Water into the IP inner Pot, and add the long handled Trivet, then set the filling container onto the Trivet. Cover with foil or in my case, the rack that comes with the duo crisp, the one with holes in it…another Trivet works too. Cover that with a Paper Towel so no Water gets into the filling.. Put the lid on and set the time for 4 min on hi pressure, then allow 10 min NPR before opening. Stir well with a spatula . It will all come together as you stir. Let it cool and then pour about 2 1/2 cups into your cooled Pie crust. Set in the frig for a couple of hours. It will not set up stiff like a Lemon Meringue Pie does but it is cuttable, and holds.
Serve with whipped cream. .
The Curd can also be stored into small individual pots and served with Whipped Cream, Yogurt or even Cottage Cheese.
One of the rare times that I use glass in the IP full knowing that there is always a chance of breakage, I use a rubber made 5 cup food storage container… the ones with the thick lids…I don’t use the lid for this.
pour the filling into the container.
pour Required anoint of water into the IP inner pot, and add the long handled trivet, then set the filling container onto the trivet. Cover with foil or in my case, the rack that comes with the duo crisp, the one with holes in it…another trivet works too. Cover that with a paper towel so no water gets into the filling.. Put the lid on and set the time for 4 min on hi pressure, then allow 10 minNPR before opening. Stir well with a spatula . It will all come together as you stir. Let it cool and then pour about 2 1/2 cups into your cooled Pie crust. Set in the frig for a couple of hours. It will not set up stiff like a lemon meringue pie does but it’s cuttable, and holds.
Serve with whipped cream. .
The curd can also be stored into small individual pots and served with whipped cream, yogurt or even cottage cheese.
One of the rare times that I use glass in the IP full knowing that there is always a chance of breakage, I use a rubber made 5 cup food storage container… the ones with the thick lids…I don’t use the lid for this.
pour the filling into the container.
pour Required anoint of water into the IP inner pot, and add the long handled trivet, then set the filling container onto the trivet. Cover with foil or in my case, the rack that comes with the duo crisp, the one with holes in it…another trivet works too. Cover that with a paper towel so no water gets into the filling.. Put the lid on and set the time for 4 min on hi pressure, then allow 10 minNPR before opening. Stir well with a spatula . It will all come together as you stir. Let it cool and then pour about 2 1/2 cups into your cooled Pie crust. Set in the frig for a couple of hours. It will not set up stiff like a lemon meringue pie does but it’s cuttable, and holds.
Serve with whipped cream. .
The curd can also be stored into small individual pots and served with whipped cream, yogurt or even cottage cheese.This is what it looks like after you pour it from the food processor
This is what it looks like after you open the lid
Keep stirring
Ready for the frig