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Lemon Pie

Lemon Pie
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This lemon pie recipe is Kaufmann 1 approved and will yield one complete pie.

Kaufmann One




4 large eggs
½ cup salted butter (melted)
1 lemon
1¼ cups Monk Fruit or Xylitol
1 tsp vanilla extract (optional)
Kaufmann Pie Crust (recipe below)


Pre heat oven to 350℉.

Cut lemon into sections and remove seeds.

Put all the ingredients into a blender (including the whole lemon) and blend until smooth.

Pour mixture into unbaked pie crust and bake for about 45 minutes.

Let pie cool completely then chill in refrigerator for 1 to 2 hours.

Kaufmann Pie Crust:


1 cup + 2 Tbsp almond flour
6 Tbsp arrowroot flour (+ more for work surface)
2 tsp coconut flour
Pinch of salt
2 Tbsp cold butter (cut up)
2 large eggs


In a large bowl, sift flours and salt together.

Add the cold butter and cut into the flour, with a fork or pastry cutter, until you get pea sized clumps.  Make a well in the flour.

Whisk eggs in separate bowl, then pour into the well in the flour.  Combine until you get a sticky dough.

Using arrowroot flour, heavily flour a flat surface and transfer dough to surface.  Kneed and add flour, as needed, and form into a ball.  Wrap with plastic wrap and chill for 30 minutes.

Take dough out of the fridge and place in the center of a un-greased pie plate.  Press dough out and up the sides with your fingers and the help of a flat measuring cup.  (you can roll out the dough using more arrowroot flour, but this is dough is very delicate).

Watch the Video

lemon Pie Video

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