Sugar-Free Lemon-Lime Cream Pie

Lemon and lime together give a pie that tastes brighter than either one alone. This sugar-free lemon lime pie has a tall, creamy citrus filling flecked with zest, a thin golden almond crust and two little whipped cream rosettes on every slice.

The filling is Neufchâtel and Greek yogurt with fresh lemon and lime juice, sweetened with powdered allulose and set with gelatin, so only the crust goes in the oven. Each of the 8 wedges has about 184 calories, 10g protein and 4g net carbs.

It is a cool, make-ahead dessert. The pie needs at least 6 hours in the fridge, so it is perfect to make the day before.

Why You’ll Love This Sugar-Free Lemon Lime Pie

• Bright citrus flavor. Fresh lemon juice, lime juice and zest.
• No-bake filling. Only the thin crust is baked; gelatin sets the cream.
• 10g protein per slice. Each of the 8 wedges has about 184 calories and 4g net carbs.
• Tall and creamy. A deep 6-inch pan gives thick, clean wedges.

Ingredient Notes

Thin almond crust. Five-eighths of a cup of Bob’s Red Mill almond flour, a tablespoon plus a teaspoon of coconut flour, melted butter and a tablespoon of cold water are pressed into a thin ⅛-inch crust.

Creamy filling. Seven ounces of Philadelphia Neufchâtel and 1⅜ cups of FAGE Total 0% Greek yogurt make the base of this sugar-free lemon lime pie and add plenty of protein.

Lemon and lime. Two tablespoons of fresh lemon juice, a tablespoon of fresh lime juice and a teaspoon of finely grated lemon-lime zest give the bright, fresh flavor.

Gelatin. Two teaspoons of unflavored gelatin, bloomed in cold water, set the filling so it cuts into neat wedges.

Allulose. Powdered allulose sweetens both the filling and the cream topping. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.

If you want to check the nutrition of staples like Greek yogurt, lemons and almond flour yourself, you can look them up on USDA FoodData Central.

How to Make Sugar-Free Lemon Lime Pie

You need a 6-inch round pie pan that is 2 inches deep with a removable bottom, parchment, a mixer, bowls, a saucepan and a piping bag with a star tip. Prep takes about 30 minutes, the crust bakes for 12 to 15 minutes, and the pie chills for about 6½ hours.

Bake the crust

Step 1. Preheat the oven to 325°F (163°C) and line the pie pan bottom with parchment.

Step 2. Mix the almond flour, coconut flour, butter and 15g of water.

Step 3. Press firmly into the bottom and sides, forming a thin ⅛-inch crust. Chill for 10 minutes.

Step 4. Bake for 12 to 15 minutes, until lightly golden, then cool completely.

Make the lemon-lime filling

Step 5. Bloom the gelatin in 35g of cold water for 5 to 10 minutes.

Step 6. Beat the Neufchâtel with 55g of powdered allulose until smooth.

Step 7. Gradually mix in the yogurt, lemon juice, lime juice and zest.

Step 8. Warm the gelatin gently until fully dissolved. Do not boil.

Step 9. Temper the gelatin with 2 to 3 tablespoons of filling, then mix it into the remaining filling.

Step 10. Pour into the cooled crust and smooth the surface.

Chill, decorate and slice

Step 11. Refrigerate for at least 6 hours, until fully set.

Step 12. Whip the cold cream with 15g of powdered allulose to firm piping peaks.

Step 13. Pipe 16 small cream rosettes, two for each intended wedge.

Step 14. Chill for another 15 to 20 minutes.

Step 15. Unmold carefully and cut the sugar-free lemon lime pie into 8 equal triangular wedges.

Success Tips for Sugar-Free Lemon Lime Pie

Use a deep 6-inch pan. It gives the tall, creamy slices in the photos.

Keep the crust thin and sturdy. Press it firmly to about ⅛ inch so it holds the filling without being thick.

Dissolve and temper the gelatin. Warm it gently and mix in a little filling first so there are no lumps.

Chill completely. Six hours lets the filling set fully for clean wedges.

Serving Ideas

Serve the wedges cold with a thin twist of lemon or lime on the side. It is a refreshing finish after a heavy holiday meal or a summer barbecue.

More Sugar-Free Citrus Desserts

For a baked lemon dessert, try my sugar-free lemon cream cheesecake. If you love lime, the sugar-free key lime cheesecake cups are no-bake too.

And for a lemon cake with a creamy center, bake the sugar-free lemon loaf.

Storage

Refrigerate the sugar-free lemon lime pie covered for up to 3 days.

Sugar-Free Lemon Lime Pie FAQ

Is this pie baked?

Only the crust is baked. The lemon-lime filling is set with gelatin in the fridge.

Can I use only lemon or only lime?

The recipe uses both for a balanced citrus flavor: 2 tablespoons of lemon juice and 1 tablespoon of lime juice.

Why is my filling lumpy?

The gelatin was not fully dissolved or was added cold. Warm it gently and temper it with a little filling first.

How many wedges does this sugar-free lemon lime pie make?

The 6-inch pie is cut into 8 wedges, each with two cream rosettes.

Is allulose a sugar alcohol?

No, allulose is a rare sugar, not a sugar alcohol.

Cool, creamy and bright with citrus, this sugar-free lemon lime pie is the slice of sunshine every season needs.

Sugar-Free Lemon-Lime Cream Pie

A deep 6-inch pie with a thin baked almond crust and a no-bake Neufchâtel and Greek yogurt filling flavored with fresh lemon, lime and zest, set with gelatin and topped with whipped cream rosettes.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Chill Time 6 hours hrs 30 minutes mins

Total Time 7 hours hrs 15 minutes mins

Servings: 8 wedges

Calories: 184

Ingredients Equipment Method Notes

Ingredients

  

Thin Golden Almond Crust

• ⅝ cup Bob’s Red Mill almond flour (70g)
• 1 tbsp + 1 tsp coconut flour (10g)
• 2½ tsp unsalted butter, melted (12g)
• 1 tbsp cold water (15g)

Creamy Lemon-Lime Filling

• 7 oz Philadelphia Neufchâtel, softened (200g)
• 1⅜ cups FAGE Total 0% Greek yogurt (330g)
• 2 tbsp fresh lemon juice (30g)
• 1 tbsp fresh lime juice (15g)
• ⅓ cup powdered pure allulose (55g)
• 2 tsp unflavored gelatin (6g)
• 2 tbsp + 1 tsp cold water (35g)
• 1 tsp finely grated lemon-lime zest (2g)

Soft Cream Topping

• ¼ cup heavy whipping cream, cold (60g)
• 1½ tbsp powdered pure allulose (15g)

Equipment

• 6-inch round pie pan 2 inches deep, removable bottom
• Parchment
• mixer
• bowls
• Saucepan
• Piping bag star tip

Method

 

1. Preheat oven to 325°F (163°C). Line pie pan bottom with parchment.
2. Mix almond flour, coconut flour, butter and 15g water.
3. Press firmly into bottom and sides, forming a thin ⅛-inch crust. Chill 10 minutes.
4. Bake 12–15 minutes until lightly golden. Cool completely.
5. Bloom gelatin in 35g cold water for 5–10 minutes.
6. Beat Neufchâtel with 55g powdered allulose until smooth.
7. Gradually mix in yogurt, lemon juice, lime juice and zest.
8. Warm gelatin gently until fully dissolved. Do not boil.
9. Temper gelatin with 2–3 tbsp filling, then mix into remaining filling.
10. Pour into cooled crust and smooth the surface.
11. Refrigerate at least 6 hours until fully set.
12. Whip cold cream with 15g powdered allulose to firm piping peaks.
13. Pipe 16 small cream rosettes, two for each intended wedge.
14. Chill another 15–20 minutes.
15. Unmold carefully and cut into 8 equal triangular wedges.

Notes

Success Notes

• Use a deep 6-inch pan for tall, creamy slices.
• Keep the golden crust thin and sturdy.
• Dissolve and temper gelatin to prevent lumps.
• Chill completely before slicing.
• Keep two small cream rosettes per serving.
• Refrigerate covered up to 3 days.

Nutrition per serving (8 wedges): Calories ~184 | Net Carbs ~4g | Protein ~10g | Fat ~13g | Fiber ~2g | Total Carbs ~6g