Sugar-free Mini lemon cream and berry pie

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  • 5 oz butter
  • 6 tbsp confectionery sucralose
  • 1 cup flour
  • Lemon zest


  • 8 egg yolks
  • 1 cup skim milk
  • 3/4 cup lemon juice
  • 6 tbsp confectionery sucralose
  • ½ cup strawberries, sliced
  • ½ cup blueberries
  • ½ cup raspberries

4 servings


For the crust:
Preheat the oven to 350°F.

Sieve the flour, add the confectionary sucralose, lemon zest, and butter at room temperature. Mix until all the ingredients are well combined and put the dough in an individual pie mold, extending it evenly with your fingers.

Bake for 10 minutes.

For the filling:
Mix the milk, cream, yolks, and lemon juice in a bowl. Stir for a few seconds until smooth.

Add the filling over the baked dough at put the pies in the oven again for 15 minutes at 350°F.

Set aside until they are cold and add the sliced strawberries, blueberries, and raspberries on top.