6 tbsp (91 g) powdered sweetener

2 to 4 tbsp allulose or xylitol

1/2 tsp (0.25 tsp) glucomannan (substitute xanthan gum if needed)

3/4 cup (177 ml) heavy cream

1 tbsp lemon zest

1/2 cup (118 ml) freshly squeezed lemon juice

4 large egg yolks

3 tbsp (43 g) chilled butter, cut into pieces

3/4 tsp (1 tsp) lemon extract

1 cup (230 g) full-fat sour cream

1 fully baked press-in pie crust (keto-friendly almond flour crust recommended)

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Whisk together powdered sweetener, allulose (or xylitol), and glucomannan in a medium saucepan.
Add heavy cream, lemon zest, lemon juice, and egg yolks; mix until smooth.
Heat over medium, stirring constantly, until mixture thickens and coats the back of a spoon (5–7 minutes). Avoid boiling.
Remove from heat, whisk in chilled butter and lemon extract until smooth.
Cool slightly, then fold in sour cream gently.
Pour filling into the baked pie crust and smooth the top.
Refrigerate at least 4 hours until set.

Substitute xanthan gum for glucomannan in equal amounts.

Use pasteurized eggs if concerned about raw yolks.

For dairy-free, replace heavy cream with coconut cream and use dairy-free sour cream.

Use an almond flour crust for keto compliance.

Avoid freezing to maintain creamy texture.