Frozen Strawberry Lemonade Pie

Enjoy a taste of summer with this delicious recipe from All Day I Dream About Food, a member of The Good Eggs ambassador program.

Yield

Serves 8

Ingredients

Crust:

1 1/2 cups almond flour

Sweetener equivalent to 1/4 cup sugar (liquid or powdered)

1/4 tsp salt

1/4 cup salted butter, melted

 

 

Filling:

Sweetener equivalent to 1/2 cup sugar (liquid or powdered)

1/3 cup fresh lemon juice

4 Pete and Gerry’s Organic large egg yolks

1 Pete and Gerry’s Organic large egg

3/4 cup chopped strawberries

Zest of one lemon

1/2 tsp lemon extract

1 cup whipping cream

Directions

Crust:

· In a medium bowl, whisk together almond flour, stevia, and salt. Stir in melted butter until the mixture begins to clump together.

· Turn out into a 9-inch pie pan and press firmly into the bottom and up the sides. Freeze while making the filling.

 

Filling:

· In a blender or food processor, combine strawberries, sweetener, lemon extract and lemon juice. Puree until smooth.

· In a heatproof bowl set over a pan of barely simmering water, combine the egg yolks and egg. Whisk continuously until thickened, 7 to 10 minutes. Mixture should reach at least 160°F on a thermometer.

· Remove immediately from heat and whisk in the strawberry mixture. Let cool to room temperature.

· In a large bowl, beat the whipping cream until it holds stiff peaks. Carefully fold in the egg yolk/strawberry mixture and lemon zest until no streaks remain.

Spread filling in chilled crust and freeze until firm, at least 6 hours. To serve, cut into slices with a hot knife.