Zesty Cravings Await
Ever been hit with a wave of lemony goodness that makes your taste buds dance? This Gluten Free Lemon Pie is your ticket to a tangy, creamy escape. Think luscious lemon filling nestled in a crunchy crust, all sans gluten. Perfect for sunny days or whenever you need a sweet pick-me-up, this easy recipe might just become your new go-to dessert.
Why Make This Recipe
Why should you whip up this delightful pie? Here are a few compelling reasons:
- Quick and Easy: You can throw this together in no time, even when your kitchen looks like a tornado hit it. Who doesn’t love a no-fuss recipe?
- Crowd-Pleaser: Serve this to your friends and family, and watch them oooh and aaah — even gluten lovers will beg for another slice!
- Comfort Food: It’s the kind of dessert that wraps you in a warm hug, especially when topped with fluffy whipped cream. Need I say more?
Ingredients
You don’t need fancy stuff — just these basics!
- 1 recipe gluten free graham cracker crust
- 1 cup freshly-squeezed lemon juice (from about 6 medium lemons, strained of seeds and pulp, at room temperature)
- 6 egg yolks (at room temperature)
- 2 14-ounce cans sweetened condensed milk (at room temperature)
- 1/8 teaspoon kosher salt
- Whipped cream (for topping)
- Lemon zest (for garnish)
Directions
- Make the crust: Prepare your gluten-free graham cracker crust according to your favorite recipe or package directions.
- Make the filling: In a bowl, whisk together the lemon juice, egg yolks, sweetened condensed milk, and salt until smooth.
- Bake: Pour the filling into the crust and bake at 350°F for about 15-20 minutes, until set but slightly jiggly in the center.
- Cool and chill: Let it cool for a bit, then refrigerate for at least 3 hours before serving. Patience, my friend!
How to Make Gluten Free Lemon Pie (Overview)
Making this pie is as breezy as a lemon farm in spring! Here’s the lowdown: first, you’ll create your crust and bake it until golden. Then, you mix the tangy filling—just whisk and pour! Pop it in the oven to bake until it’s perfectly set, and finally, let it chill in the fridge. Pro tip: don’t skip the chilling step; it allows all the flavors to get cozy together!
How to Serve Gluten Free Lemon Pie
Serving this pie opens the door to delicious possibilities! Imagine slicing into that bright yellow filling, topped with a cloud of whipped cream, and finishing it off with a sprinkle of lemon zest for an extra pop of flavor. Pair it with a scoop of vanilla ice cream for an indulgent treat. Talk about a showstopper!
How to Store Gluten Free Lemon Pie
Want to save some for later? Here’s the scoop: store your pie in the fridge for up to five days. If you’re thinking of a longer stretch, you can freeze it! Wrap individual slices in plastic wrap and pop them in a freezer-friendly container. Just thaw them in the fridge overnight before digging in again!
Tips to Make Gluten Free Lemon Pie
- Room Temperature Ingredients: Make sure your eggs and condensed milk are at room temperature. This helps them blend smoothly, making the filling creamy.
- Fresh Juice Only: Freshly-squeezed lemon juice brings a brightness that bottled juice just can’t replicate!
- Chill Well: Letting the pie chill completely is key to achieving that perfect slice. You want it to hold together, not fall apart like your last relationship. 😅
Variation
Want to mix things up? Try adding berries on top for a fruity twist or make it slightly vegan by substituting coconut cream for sweetened condensed milk and using flax eggs instead of yolks. The options are as endless as your sweet tooth!
FAQs
Can I use bottled lemon juice?
While you can, freshly-squeezed juice really elevates the flavor. Just sayin’!How can I make this pie ahead of time?
Absolutely! You can bake it a day or two in advance. Just store it in the fridge, and it’ll be ready when you are!Can I freeze leftover pie?
Yes! Just wrap it well, and it’ll keep in the freezer for up to 2 months. Make sure to bring it back to fridge temperature for the best texture when ready to enjoy.
📌 Pin this recipe for your next cozy dinner night!
Gluten Free Lemon Pie
Ingredients
For the crust
- 1 recipe gluten free graham cracker crust
For the filling
- 1 cup freshly-squeezed lemon juice from about 6 medium lemons, strained of seeds and pulp, at room temperature
- 6 large egg yolks at room temperature
- 2 14-ounce cans sweetened condensed milk at room temperature
- 1/8 teaspoon kosher salt
For the topping
- Whipped cream for topping
- Lemon zest for garnish
Instructions
Preparation
- Prepare your gluten-free graham cracker crust according to your favorite recipe or package directions.
- In a bowl, whisk together the lemon juice, egg yolks, sweetened condensed milk, and salt until smooth.
Baking
- Pour the filling into the crust and bake at 350°F for about 15-20 minutes, until set but slightly jiggly in the center.
Cooling
- Let it cool for a bit, then refrigerate for at least 3 hours before serving.
Notes
Printable Recipe Card
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