This lemon pie recipe is Kaufmann 1 approved and will yield one complete pie.
4 large eggs
½ cup salted butter (melted)
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).