Low Carb Meyer Lemon Cream Pie (Gluten, Sugar & Nut Free)

This tart & creamy pie is so good,
 no one will guess it is sugar free!

Ingredients:
1/2 cup unsalted butter
2 eggs
1/4 cup Lakanto Baking sweetener**
1/4 teaspoon salt (omit if using salted butter)
3/4 cup coconut flour
4 eggs
3/4 cup Lakanto Baking sweetener**
1/2 cup sour cream
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
3/4 cup Meyer lemon juice
1 teaspoon unflavored gelatin powder
2 tablespoons water
1 1/2 cups heavy whipping cream
2 - 4 tablespoons Lakanto Powdered sweetener
2 - 3 teaspoons lemon zest (optional)

Method:
Preheat oven to 400*. Place the butter in a large microwave safe measuring cup or bowl. Heat for 30 second intervals, until it is melted. Stir in the 2 eggs and 1/4 cup sweetener and mix well. Sift together the salt and coconut flour. Stir into the egg mixture until a dough forms. Knead the dough for about a minute. (If the dough is too sticky, dust with a little additional coconut flour and knead into the dough. Pat into the bottom and sides of a 9 inch pie pan. Prick the bottom and sides with a fork. Bake for 7 to 10 minutes. Remove and cool completely on a baking rack. 
Decrease oven heat to 350*. In a medium bowl, whisk together the eggs and 3/4 cup Baking sweetener. Add the sour cream, salt and vanilla. Whisk to blend. Slowly whisk in the lemon juice. Place the cooled pie crust onto a baking sheet. Pour the lemon mixture into the prepared pie crust. Cover the edges of the crust with strips of aluminum foil, in order to prevent the crust from burning. Bake for 25 to 35 minutes, just until the filling is barely set, and the center still jiggles slightly. Remove from the oven and return to the baking rack. Cool completely.
Add the 2 tablespoons of water to a small saucepan. Sprinkle the gelatin over the top of the water. Heat over low heat, stirring constantly, just until the gelatin is dissolved. Remove from heat and set aside. Place the cream and powdered sweetener into a bowl. Beat at high speed until soft peaks form. Slowly beat in the gelatin until stiff peaks form. Spread the whipped cream mixture evenly over the lemon mixture, to the edges of the crust. Refrigerate, loosely covered, for 1 hour or overnight. Makes 8 servings. If desired, garnish each serving with a pinch of lemon zest.

**The Baking sweetener has a much finer texture than the Classic sweetener and really produces superior baked goods. (If you do not have Lakanto Baking sweetener in your pantry, the Classic sweetener can be made finer by blending in a food processor.)

Nutritional info per serving (1/8 portion with garnish), approximately:
501 calories ~ 48 grams fat ~ 8.9 grams net carbs ~ 9.26 grams protein 

Note: This low carb lemon cream pie is creamy and delicious ~ it definitely was enjoyed by our family!