Who knew lemon could compete with key lime? This Gluten Free Lemon Pie is simple to make, tart, and luxuriously smooth — a refreshing dessert you’ll enjoy.
UPDATE: This post was originally published on July 19, 2019 and has been updated with new photos, refreshed text, and a video.
Citrus pies are one of my favorites — that balance of sweet and tart is irresistible. This pie combines a buttery, crunchy crust with a silky lemon filling and a light, slightly sweet whipped cream topping. It’s a crowd-pleaser: my parents loved it so much they argued over the crust crumbs!
What’s in gluten free lemon pie?
This lemon pie is very similar to a key lime pie — the ingredients and methods are almost the same, with lemon juice replacing lime and slightly adjusted proportions.
- Gluten free graham cracker crust — you can make one from scratch or use a quality store-bought crust.
- Fresh lemons — use fresh lemon juice for the best bright flavor; avoid bottled juice.
- Sweetened condensed milk — provides sweetness and a silky texture.
- Egg yolks — help create a rich, custard-like filling.
Here’s how easy it is to make this pie
MAKE THE GRAHAM CRACKER CRUST: In a large bowl, combine gluten free graham cracker crumbs, sugar, and melted butter. Mix with a fork until the crumbs hold together when pressed. Press the mixture evenly into a 9-inch pie pan and bake at 350°F (175°C) for 10 minutes. Set aside to cool while you prepare the filling.
MAKE THE FILLING: In a large bowl whisk together egg yolks, sweetened condensed milk, and fresh lemon juice until smooth. Pour the filling into the pre-baked crust and smooth the top. Bake at 375°F (190°C) for about 15 minutes, until the filling is mostly set with a slight jiggle in the center. Cool on a wire rack, then chill in the refrigerator for at least 3 hours.
MAKE THE TOPPING: Whip heavy cream with a small amount of reserved sweetened condensed milk and a splash of vanilla to medium peaks. Dollop or spread the whipped cream over the chilled pie and, if desired, finish with fresh lemon zest. Serve immediately or refrigerate to let the topping set for neater slices.
What to do with the leftover egg whites?
If you have extra egg whites left over, they’re perfect for a pavlova or for making a marshmallow meringue frosting. You can also save them until you have 10–12 total and bake a gluten free angel food cake.
Lemon Pie Frequently Asked Questions
A lemon cream pie has a custard-style filling made with egg yolks, sweetened condensed milk, and lemon juice and is finished with whipped cream. A lemon meringue pie uses a thicker lemon curd filling and is topped with a baked meringue.
Yes. Because this pie is custard-based, it should be stored in the refrigerator.
Yes. If you need a gluten free option, use a gluten free graham cracker crust or another gluten free pie shell.
More Lemon Recipes to Enjoy
- Gluten free lemon meringue pie
- Basil potato salad
- Perfect gluten free lemon bars
- Gluten free lemon loaf cake
- Gluten free lemon drop cupcakes
- Amazing grilled lemon butter shrimp
If you love lemon, try this Gluten Free Lemon Pie. The buttery crust, silky tart filling, and fluffy sweetened cream create the perfect combination of textures and flavors for a truly satisfying slice.
Gluten Free Lemon Pie
Equipment
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1 9-inch pie pan
Ingredients
- 1 gluten free graham cracker pie crust (homemade or store bought)
- 2 14-oz cans (794g total) sweetened condensed milk
- 3 large egg yolks
- ¾ cup plus 2 tablespoons (210g) fresh lemon juice (about 5–6 lemons)
- 1 cup (240g) heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
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Prepare a gluten free graham cracker crust from scratch or use a store-bought gluten free crust. If baking the crust, set it on a wire rack to cool while you make the filling.
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Preheat oven to 375°F (190°C). Measure 3 tablespoons (about 58g) of sweetened condensed milk from one can and set it aside to sweeten the whipped cream later.
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In a large bowl whisk together the remaining sweetened condensed milk, egg yolks, and fresh lemon juice until smooth and combined.
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Pour the filling into the crust and bake for about 15 minutes, until the filling is mostly set with a slight jiggle in the center.
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Remove the pie from the oven and cool completely on a wire rack. Chill in the refrigerator for at least 3 hours before topping.
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Whip heavy cream with the reserved 3 tablespoons of sweetened condensed milk and vanilla to soft peaks. Spread the whipped cream over the chilled pie. For cleaner slices, chill an additional hour. Slice and serve. Store in the refrigerator for up to 4–5 days if it lasts that long.