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Paleo-Friendly Lemon Pie

Rated as 5 out of 5 Stars

"Thick and rich paleo-friendly, deep-dish lemon pie."
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4 h 37 m servings 828
Original recipe yields 8 servings (1 deep-dish pie)


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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix almond flour, sucralose sweetener, butter, and cinnamon together in a large bowl. Press over the bottom and up the sides of a deep-dish pie plate to form a crust.
  3. Bake in the preheated oven until crust is firm, about 7 minutes. Let cool completely.
  4. Beat cream cheese in a bowl with an electric mixer until light and fluffy. Beat in sweetened condensed milk. Add lemon juice and 1 teaspoon lemon zest; beat until thoroughly blended. Pour filling into the cooled crust.
  5. Refrigerate until filling is set, about 4 hours.
  6. Spread whipped topping over lemon filling. Garnish with remaining 1 teaspoon lemon zest.

Nutrition Facts

Per Serving: 828 calories; 55.3 71.1 17.5 118 359 Full nutrition

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A real no-fail lemony cream pie! Had to whip up half the filling cuz my pie plate doesn’t hold so much. Then I ran out of fresh lemon juice, so ended up using some Real Lemon too. I went ahead ...