No Sugar Baker’s Easy Summer Fresh Lemon Cream Cheese Pie

Ingredients:

1 Gluten Free Refrigerated Prepared Pie Crust

½ C. Purecane Confectioners Sweetener

8 Ounces Cream Cheese

1 C. Lemon Juice (Spilt)

2 T. Grated Lemon Zest

1 ½ C. Heavy Whipping Cream

½ C. Water

½ C. Purecane Granular Sweetener

2 t. Cornstarch

Extra Whipped Cream

Easy Directions:

Bake pie crust at 400 for 10 minutes and set aside.
In a small saucepan, bring water, Purecane Granular, ¼ C. lemon juice and cornstarch to a rolling boil. You must stir constantly. Let boil for 4-5 minutes and set aside. Letting cool.
Using an electric mixer, whip together Purecane Confectioners, cream cheese, remaining lemon juice and cream until light and fluffy.
Pour whipped cream mixture into pie crust and top with glaze mixture.
Refrigerate for 8 hours.
Top with whipping cream!
Serve and enjoy!

About the Author: Jayne Jones - America's No Sugar Baker

I got very sick and thought I was battling the common flu. That flu never let up. After weeks of feeling miserable, the Hubs dragged me to the emergency room. I’m embarrassed to tell you my blood pressure was sky high, something like 285/175 and my glucose levels were topping 600 (with 300 in my blood and another 300 spilled over into my urine count). They told me I was inches away from having a stroke, two detached retinas and if I didn’t change my way of life…….well, I had about 4 years to live...