Arrow Created with Sketch. Back to The Recipes Frozen Strawberry Lemonade Pie Desserts Low Carb np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 4 Ratings PRINT Page 1 Created with Sketch. Prep Time 20-25 minutes Cook Time 7-10 minutes Serving Yield 1 9-inch pie When the warm weather rolls in, no-bake and frozen treats are the order of the day—and this low-carb pie fits the bill perfectly. The filling is made semifreddo style, with eggs and extra yolks to keep the texture soft, even in the freezer. Enjoy a taste of summer with this perfect marriage of eggs and berries! By: All Day I Dream About Food Ingredients For the crust: 1 1/2 cups almond flour 1/4 cup sugar or equivalent sweetener (liquid or powdered) 1/4 teaspoon salt 1/4 cup salted butter, melted For the filling: 1/2 cup sugar or equivalent sweetener (liquid or powdered) 1/3 cup fresh lemon juice 4 Pete and Gerry’s Organic Eggs, yolks only 1 Pete and Gerry’s Organic Egg 3/4 cup strawberries, chopped Zest of one lemon 1/2 teaspoon lemon extract 1 cup whipping cream Directions To make the crust: Step 1 In a medium bowl, whisk together almond flour, sugar or sweetener, and salt. Stir in melted butter until the mixture begins to clump together. If you would like to add a toasted flavor to your pie crust, see the note below. Step 2 Turn out almond flour mixture into a 9-inch pie pan and press firmly into the bottom and up the sides. Place the pie pan in the freezer while you make the filling. To make the filling: Step 1 In a blender or food processor, combine strawberries, sugar or sweetener, lemon extract, and lemon juice. Puree until smooth. Step 2 In a heatproof bowl set over a pan of barely simmering water, combine the egg yolks and egg. Whisk constantly until thickened, 7 to 10 minutes. Mixture should reach at least 160F on a thermometer. Step 3 Remove eggs from heat and whisk in the strawberry mixture. Let cool to room temperature. Step 4 In a large bowl, beat the whipping cream until it holds stiff peaks. Carefully fold in the egg and strawberry mixture and lemon zest until no streaks remain. Step 5 Spread filling in chilled crust and freeze until firm, at least 6 hours. To serve, cut slices with a hot knife. Note: To add a toasted flavor to your pie crust, toast your almond flour ahead of time in a large nonstick pan over medium-low heat, stirring occasionally until fragrant and golden. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Sandra October 04, 2018 My daughter-in-law made this for my birthday, It was so,so good!!!Thanks you Andrea Shepherd <3 And thank you guys for the recipes :) Reply Page 1 Created with Sketch. 1 Reply [email protected] October 04, 2018 Your daughter in law is definitely a keeper, Sandra. What a wonderful surprise for your birthday! We're so glad that you enjoyed it and hope that you and Andrea get the chance to try out some of our other great recipes soon! Reply Page 1 Created with Sketch.