Easy, Gluten-Free Lemon Cream Pie

Meaningful Eats

Easy, Gluten-Free Lemon Cream Pie

8 servings

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!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 25

Cook Time 20

Chilling Time 3

Total Time 3 45

Author Erin Collins

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

RECIPE 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!

Nutrition