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Home » Recipes » Gluten Free Pie & Pastry Recipes

Gluten Free Lemon Pie

Published: Mar 14, 2024 · Modified: Oct 5, 2024 by Kim · This post may contain affiliate links · 8 Comments

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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!

gluten free lemon pie on white scalloped plate with lemon and light green towel in the background.

UPDATE: This post was originally posted on July 19, 2019 and has been updated with new pictures, new copy, and a video.

Some of the items linked in this post are affiliate links, meaning, at no additional cost to you, if you click through and make a purchase, I will earn a small commission.

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?

ingredients for lemon pie measured out and labeled.

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

adding sugar to graham cracker crumbs in a large glass bowl.
pouring melted butter into graham cracker crumbs and sugar in bowl.
graham cracker crust pressed together in hand.

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.

pressing crust into glass pie plate with pink measuring cup.

Press pie crust into pie plate and bake at 350 degrees F for 10 minutes; cool while making the filling.

whisking filling ingredients together in a large glass bowl.
pouring filling into baked crust.
smoothing top of lemon cream pie with silicone spatula.

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.

whipping heavy cream in a large stainless steel bowl using black hand mixer.
dolloping whipped cream on top of baked lemon pie.
smoothing whipped cream on top of pie using a silicone spatula.

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?

full piece of gluten free lemon cream pie

Lemon Pie Frequently Asked Questions

What's the difference between a lemon cream pie and a lemon meringue pie?

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.

Does lemon pie need to be refrigerated?

Yes, because it is custard based, it needs to be refrigerated.

Can I make a lemon pie with a store bought crust?

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
half eaten piece of lemon pie on white scalloped plate.

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 on white scalloped plate with lemon and light green towel in the background.

Gluten Free Lemon Pie

Kim
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!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Chilling Time 3 hours hrs
Total Time 3 hours hrs 25 minutes mins
Course Dessert, Pie
Cuisine American
Servings 8 slices

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
Get Recipe Ingredients

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 😋

Notes

Pie will keep in the refrigerator for 4-5 days, IF it lasts that long.  It's so good, I doubt it will 😋
Keyword Gluten Free, lemon, pie
Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!

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Comments

  1. Donna Bonnell says

    April 19, 2025 at 2:47 pm

    Is the pie plate a deep dish?

    Reply
  2. Cyd says

    March 17, 2024 at 6:26 pm

    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!

    Reply
    • Kim says

      March 29, 2024 at 7:29 am

      Awe, so glad you and your family (especially your mom) enjoyed it 🥰

      Reply
  3. Mary says

    March 14, 2022 at 1:59 pm

    This pie looks soooo good! I’m going to try it as soon as I can!

    Reply
  4. Pam V says

    December 04, 2019 at 6:30 am

    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.

    Reply
    • Kim says

      December 04, 2019 at 2:11 pm

      Awe, thanks so much, Pam!!! You always say the nicest things 😍

      Reply
  5. Julie Vanturbo says

    July 20, 2019 at 6:52 pm

    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!

    Reply
    • Kim says

      July 21, 2019 at 6:25 am

      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 🙂

      Reply

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Hey there, I'm Kim!

I won't let a celiac diagnosis stop me from enjoying my passion for baking and cooking, so stick with me and I'll show you how to make the BEST EVER gluten-free renditions of the food we used to know and love 🤗

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