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Gluten Free Lemon Pie

A zesty and creamy dessert that combines a gluten-free graham cracker crust with a refreshing lemon filling, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 3 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

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 pieces egg yolks At room temperature.
  • 28 ounces sweetened condensed milk Use 2 (14-ounce) cans, at room temperature.
  • 1/8 teaspoon kosher salt
  • to taste as needed Whipped cream For topping.
  • to taste as needed Lemon zest For garnish.

Method
 

Preparation
  1. Prepare your gluten-free graham cracker crust according to your favorite recipe or package directions.
  2. In a bowl, whisk together the lemon juice, egg yolks, sweetened condensed milk, and salt until smooth.
Cooking
  1. Pour the filling into the crust and bake at 350°F for about 15-20 minutes, until set but slightly jiggly in the center.
  2. Let it cool for a bit, then refrigerate for at least 3 hours before serving.
Serving
  1. Serve topped with whipped cream and a sprinkle of lemon zest.

Notes

Chill the pie before serving for improved flavor. Can be made up to 2 days in advance.