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!
UPDATE: This post was originally posted on July 19, 2019 and has been updated with new pictures, new copy, and a video.
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I am a sucker for pie, but citrus pies are really so refreshing aren't they?! There's something about that sweet/tart combo that just makes sense. And boy, oh boy is this pie the epitome of refreshing. The buttery crunchy crust, the smooth and tart lemon filling, and the fluffy and slightly sweet fresh cream topping. I gave pieces of it to my mom and dad and they loved it so much, they actually fought over the crumbs. Not joking, they actually fought over who got to eat the crust crumbs haha!
What's in gluten free lemon pie?
Lemon pie is so very similar to key lime pie. It's all the same ingredients, just in differing amounts and with lemon juice instead of lime.
- Gluten free graham cracker crust -- you can make your own like I do here, or there are decent ones on the market right now, such as this one here.
- Lemons -- only fresh lemon juice will do for this pie, none of that bottled stuff.
- Sweetened condensed milk -- one of my all time favorite ingredients! I could literally drink the stuff, haha!!
- Egg yolks -- for that extra creamy and rich texture.
Here's how easy it is to make this pie
MAKE THE GRAHAM CRACKER CRUST: In a large bowl, add sugar and melted butter to gluten free graham cracker crumbs; mix well with fork until crumbs come together when pressed in your hand.
Press pie crust into pie plate and bake at 350 degrees F for 10 minutes; cool while making the filling.
MAKE THE FILLING: Whisk together egg yolks, sweetened condensed milk, and lemon juice in a large bowl until smooth. Pour into pre-baked crust and smooth the top. Bake at 375 degrees F for 15 minutes; cool on wire rack and then chill in refrigerator for at least 3 hours.
MAKE THE TOPPING: Whip heavy cream with remaining sweetened condensed milk in a large bowl to medium peaks. Dollop on top of chilled pie and spread into an even layer. If desired, sprinkle with fresh lemon zest. Serve immediately or refrigerator to allow the whipped cream to set.
What to do with the leftover egg whites?
You'll need just one more egg white to make the most delicious and stunning pavlova of your life! Or whip up marshmallow meringue frosting for these Gluten Free Hi Hat Cupcakes. Or how about adding them to a stash of extra egg whites (you'll need a total of 10-12!) and whip up a classic and elegant Gluten Free Angel Food Cake that breaks all the rules?
Lemon Pie Frequently Asked Questions
The filling in lemon cream pie is made with a "custard" consisting of egg yolks, sweetened condensed milk, and lemon juice. It is topped with freshly whipped cream. A lemon meringue pie is made with a stiff lemon curd and is topped with a meringue.
Yes, because it is custard based, it needs to be refrigerated.
Yes, if you are gluten free, you will need to buy a gluten free graham cracker crust.
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
Have you ever had a lemon pie? If you're a lemon lover like I am, you MUST try this Gluten Free Lemon Pie. The buttery crust, silky tart filling, and fluffy sweetened cream are the perfect contrasting textures and flavors for the perfect piece of pie.
Gluten Free Lemon Pie
Equipment
- 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 tablespoon (210g) fresh lemon juice (from about 5-6 lemons)
- 1 cup (240g) heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
- 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.
- 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.
- 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.
- Pour filling into crust and bake pie for about 15 minutes,, until filling is mostly set with just a little jiggling in the center.
- Remove pie from the oven and place on a wire rack to cool completely. Chill in refrigerator for at least 3 hours.
- 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 😋
Cyd
wow, Wow, WOW! Made it for my mom who has Celiac and she couldn’t stop saying how delicious it was. I had to give her some to take home…less for my hubby and I LOL. All three of us thought it was awesome, and it cut beautifully. The only thing I changed (out of laziness) was to use Cool Whip on top instead of the whipped cream.
Thank you for the terrific recipe, Kim!
Kim
Awe, so glad you and your family (especially your mom) enjoyed it 🥰
Mary
This pie looks soooo good! I’m going to try it as soon as I can!
Pam V
Kim, this pie is Amazing!!!! Reminds me of a lemon tart from La Madeleine that was my absolute favorite and was so sad I would never have again, only this is better! Thank you so much for sharing. Your homemade crust is the best I’ve ever had.
Kim
Awe, thanks so much, Pam!!! You always say the nicest things 😍
Julie Vanturbo
This pie is sooooo good! I’m thinking I might like it even better than Key Lime Pie! Also I like your idea of adding a couple Tlb. or so of sweetened condensed milk to the topping!
Kim
Thanks, Julie!! I might agree with you that it's better than key lime, and I love the sweetened condensed milk trick, too 🙂
Thanks for trying my recipe 🙂