Gluten Free Lemon Pie
A tangy and creamy lemon pie with a crunchy gluten-free graham cracker crust, perfect for sunny days or as a comforting dessert.
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
Store the pie in the fridge for up to five days. For longer storage, freeze individual slices wrapped in plastic wrap. Thaw in the fridge before serving. Use room temperature ingredients for a smoother filling, and always use freshly-squeezed lemon juice for the best flavor.