Gluten Free Lemon Pie
Who knew that lemon would rival key lime? This Gluten Free Lemon Pie is so easy to make, tart, and velvety smooth and you'll love it!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 gluten free graham cracker pie crust
- 2 14-oz cans (794g total) sweetened condensed milk
- 3 large egg yolks
- ¾ cup plus 2 tbsp (210g) fresh lemon juice (from about 5-6 lemons)
- 1 cup (240g) heavy whipping cream
- 1 tsp vanilla extract
Instructions
- 1
Make gluten free graham cracker crust according to recipe instructions or use a store bought gluten free graham cracker crust. If making from scratch, set on wire rack to cool while making filling.
- 2
Preheat oven to 375°. Measure 3 tablespoons (58g) of sweetened condensed milk from one can and set aside. This will be used to sweeten the whipped cream.
- 3
To make pie filling, in a large bowl mix the rest of the sweetened condensed milk, egg yolks, and lemon juice with a wire whisk until well combined.
- 4
Pour filling into crust and bake pie for about 15 minutes,, until filling is mostly set with just a little jiggling in the center.
- 5
Remove pie from the oven and place on a wire rack to cool completely. Chill in refrigerator for at least 3 hours.
- 6
In the bowl of stand mixer fitted with the whisk attachment (or a large bowl with an electric mixer), add heavy whipping cream, reserved 3 tablespoons sweetened condensed milk, and vanilla extract and whip on medium high to soft peaks. Spread on top of pie. For neater slicing, refrigerate for an additional hour. Cut into slices and serve. Store in refrigerator for no more than 4-5 days. It won't last that long anyway because everyone will fight over it 😋