Gluten Free Lemon Pie

A delightful gluten-free lemon pie with a tangy, creamy filling and a crunchy crust, perfect for any occasion.

Print Recipe

Prep Time 15

Cook Time 20

Total Time 3

Course Dessert

Cuisine American

Servings 8 servings

Calories 300 kcal

Ingredients

Crust

1 recipe gluten free graham cracker crust Prepare according to your favorite recipe or package directions.

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
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

For best results, use room temperature ingredients and do not skip the chilling step for a perfect slice. Try adding berries on top for a fruity twist or make it vegan by substituting coconut cream for sweetened condensed milk and using flax eggs instead of yolks.

Keyword Easy Dessert, Gluten Free, Lemon Pie, No-Bake Dessert, Tangy Treat