1 recipe sugar free cookie crust
8 oz cream cheese, softened
2/3 cup swerve powdered sugar
1 1/2 cup heavy whipping cream
1 tbsp lemon zest
1/4 cup fresh lemon juice
Make crust and press into pie pan. Bake 10-15 minutes until golden. Allow to cool.
Mix together cream cheese and powdered sugar until smooth. Add ½ cup cream at a time (to prevent lumps) and mix until smooth. Mix in lemon zest and lemon juice and mix until smooth.
Refrigerate at least two hours before serving. Best made a day ahead.
No comments:
Post a Comment