This EASY gluten-free lemon pie will wow your guests! It’s tangy, sweet, and creamy, and it only takes a few minutes to make!
It’s easy to make lemon pie gluten-free with my tried-and-true gluten-free graham cracker crust. Check out all my tips and tricks in this blog post!
Lemon pie is the perfect combination of creamy, sweet, and tangy flavors. It’s really a mouthful of flavor in every bite!
I love that this pie seems extra fancy, but really only takes a few minutes to whip up. If you buy a pre-made pie crust, you could do all of the prep work in just a few minutes!
Lemon pie is the perfect dessert to ring in spring. It’s bright in flavor and color, and makes the perfect light accompaniment to a ham and cheesy potato dinner.
But really, you could make this lemon pie any time of year and it will be a hit! It’s delicious, uses simple ingredients, and is super easy to make. What could be better?
For more spring desserts, try these recipe for gluten-free banana pudding, gluten-free coconut cake, dairy-free coconut cream pie, gluten-free carrot cake and gluten-free key lime pie!
Why You’ll Love This Recipe
- Easy to make, but looks impressive
- Simple ingredients
- Can shortcut with pre-made crust
- Tangy, sweet, and creamy
If you love lemon you’ll also like these recipes for gluten-free lemon cookies, gluten-free lemon bars, lemon posset and this gluten-free lemon cake.
Ingredients You’ll Need
Ingredients for the Lemon Cream Filling
Here’s what you’ll need to make this delicious lemon cream pie:
- Sweetened condensed milk: Sweetened condensed milk helps create a thick, sweet filling. Any brand will work!
- Lemon juice: I prefer using the juice of fresh lemons for better flavor in this pie. Meyer lemons are the best option, but any lemons will work.
- Egg yolks: Separate the egg whites from the yolks to create an extra-creamy pie filling. You can use the egg whites to make an omelet or gluten-free angel food cake!
- Salt: I like to use fine sea salt to make this lemon pie.
You also might like this lemon jam.
Ingredients for the Pie Crust
Here’s what you’ll need to make the lemon pie crust:
(I use my favorite gluten-free graham cracker crust!)
- Gluten-free graham crackers: You can buy gluten-free graham crackers from many brands – my favorite is Schar. (Find more options in my guide: Are Graham Crackers Gluten-Free?) Or save time by buying gluten-free graham cracker crumbs or a pre-made crust.
- Brown sugar: Any brand of brown sugar will work for this lemon pie. I use light brown sugar, but dark brown sugar will add a deeper molasses flavor.
- Butter: I always like to use salted butter for my gluten-free baking, since it has more depth of flavor.
- Gluten-free flour: Use any brand of gluten-free flour for this recipe. This is my favorite brand.
How to Gluten-Free Lemon Cream Pie
Make the Crust
- Blend graham crackers in a food processor until they turn into crumbs. Pour the graham cracker crumbs into a large mixing bowl.
- Preheat the oven to 350°F. Combine the gluten-free graham cracker crumbs, brown sugar and flour in a mixing bowl and mix until well combined. Add the melted butter and stir until fully combined and all of the crumbs are moistened.
- Press mixture firmly into the bottom and up the sides of a 9 x 1.5-inch pie pan. (Tip: Do the sides first!)
- Bake at 350°F for 8-10 minutes. Remove the gluten-free crust from the oven and set aside to cool for 10 minutes while you make the filling.
- Cool the graham cracker crust for at least 10 minutes before filling.
I also use this crust for our favorite gluten-free chocolate pie.
Make the Filling
- In the bowl of a stand mixer fitted with the paddle attachment, add the sweetened condensed milk, egg yolks, lemon juice and salt. Mix on medium speed for 3-4 minutes.
- Pour the lemon mixture into the cooled crust. Bake at 350F for 10 minutes until the center is set.
- Cool the pie on a wire rack for 1 hour. Place in the refrigerator until set, at least 2 hours and up to 2 days.
Make the Topping
- When you want to serve the pie, make the whipped cream topping. In a medium bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Using a hand mixer, whip on high speed until fluffy and the cream forms soft peaks.
- Spread the whipped cream over the chilled pie. Garnish with lemon slices if desired. Slice and enjoy!
Storage Instructions
Place in the refrigerator until set, at least 1 hour and up to 2 days. Store leftover lemon pie in the fridge and covered with plastic wrap, or in an airtight container for up to five days.
FAQs
The best way to prevent a soggy pie crust is by blind baking the crust before adding the filling. I like to bake my lemon cream pie crust at 350 degrees for 8-10 minutes, then let it cool for 10 minutes before adding the pie filling.
A gluten-free pie dough could come out tough if you overwork the dough, or if you add too much water to it. To prevent tough pie crust, make sure to add the least amount of water needed to bring the crust together.
This easy lemon cream pie filling is made from sweetened condensed milk, egg yolk, lemon juice, and salt. After the pie bakes, it’s cooled in the fridge to thicken the filling.
Expert Tips & Tricks
- Don’t add the whipped cream topping until you’re ready to serve the pie. Otherwise, the cream could deflate and get watery.
- You can easily turn this pie into a lime pie, instead! Simply swap the lemon juice for lime juice, then follow the rest of the recipe as usual.
- Want to save time? You can buy gluten-free graham cracker crumbs from brands like Pamela’s, or you can even buy gluten-free graham cracker pie crust.
- Make the presentation even more impressive by adding thinly sliced lemons or lemon peel and lemon zest to the top of your pie. Twist the lemon slices to add variety and interest!
More Gluten-Free Recipes
I hope you love this gluten-free lemon cream pie as much as we do! If you try this gluten-free lemon cream pie, be sure to leave me a comment/rating below. I’d love to hear from you!
Easy, Gluten-Free Lemon Cream Pie
Ingredients
FOR THE CRUST:
- 1 1/2 cups gluten-free graham cracker crumbs I use one 5.6oz box of Schar graham crackers
- 1/4 cup brown sugar
- 1 tablespoon gluten-free flour
- 4 tablespoons butter melted and slightly cooled
FOR THE FILLING:
- 2 14 ounce cans sweetened condensed milk
- 4 egg yolks
- ¾ cup fresh lemon juice juice of 4-5 lemons
- ¼ teaspoon salt
FOR THE TOPPING:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
MAKE THE CRUST:
- Blend graham crackers in a food processor until they turn into crumbs. Pour the graham cracker crumbs into a large mixing bowl.
- Preheat the oven to 350°F. Combine the gluten-free graham cracker crumbs, brown sugar and flour in a mixing bowl and mix until well combined. Add the melted butter and stir until fully combined and all of the crumbs are moistened.
- Press the crumbs firmly into the bottom and up the sides of a 9 x 1.5-inch pie pan. (Tip: Do the sides first!)
- Bake at 350°F for 8-10 minutes. Remove the crust from the oven and set aside to cool for 10 minutes while you make the filling.
- Cool for at least 10 minutes before filling.
MAKE THE FILLING:
- In the bowl of a stand mixer fitted with the paddle attachment, add the sweetened condensed milk, egg yolks, lemon juice and salt. Mix on medium speed for 3-4 minutes.
- Pour the lemon filling into the prepared crust. Bake at 350F for 10 minutes until the center is set.
- Cool the pie on a wire rack for 1 hour. Place in the refrigerator until set, at least 2 hours and up to 2 days.
MAKE THE TOPPING:
- When you want to serve the pie, make the whipped cream topping. In a medium bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Using a hand mixer, whip on high speed until fluffy and the cream forms soft peaks.
- Spread the whipped cream over the chilled pie. Garnish with lemon slices if desired. Slice and enjoy!
Notes
- Don’t add the whipped cream topping until you’re ready to serve the pie. Otherwise, the cream could deflate and get watery.
- You can easily turn this pie into a lime pie, instead! Simply swap the lemon juice for lime juice, then follow the rest of the recipe as usual.
- Want to save time? You can buy gluten-free graham cracker crumbs from brands like Pamela’s, or you can even buy gluten-free graham cracker pie crust.
- Make the presentation even more impressive by adding thinly sliced lemons or lemon peel and lemon zest to the top of your pie. Twist the lemon slices to add variety and interest!
Hard with brand specific items as cannot get Graham crackers in Australia – do you have any suggestions for an alternative crumb base?
Do you think you could use sweetened condensed *coconut* milk instead?
I haven’t tried that myself so I can’t say for sure – but I think that should work!