Cooking and Serving: 55 minutes | 8 slices
Ingredients
Ingredient swaps and variations | Expert tips for a perfect lemon pie
Description
Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes | Servings: 8 slices
Ingredients
Ingredient swaps and variations
Expert tips for a perfect lemon pie
Instructions
WHY THIS RECIPE WORKS
The filling is made with only 3 ingredients, plus salt!
Flexible recipe can be made with any type of citrus juice, or a combination.
No complicated method for the crust or the filling; just mix each in one.
Parbake the crust in the right pan so each slice comes out of the pan.
INGREDIENTS EXPLAINED
Labeled ingredients laid out for lemon pie, including lemon juice, sweetened.
condensed milk, egg yolks, salt, and a gluten free cookie crust.
ingredients laid out for lemon pie, including lemon juice, sweetened condensed.
milk, egg yolks, salt, and a gluten free cookie crust.
There are so few ingredients in this recipe, so they do a lot of work. Here’s.
Gluten free cookie crust – The simple base of this pie, containing crunchy.
cookies with some sugar to help it set more firmly, and butter to add flavor.
and hold it together as it cools.
Lemon juice – Provides all the tangy flavor and much of the moisture of the.
filling. Be sure to use the real stuff, not bottled. It should take about 6.
lemons once they’re strained of pulp.
Sweetened condensed milk – High in sugar, which provides all the sweetness of.
the filling, some moisture, and all the creaminess of the filling.
Egg yolks – The egg yolk proteins break down in the oven and form a network.
of strands that sets the custard filling. They also contain lecithin, which.
prevents the custard from separating as it cools. The more egg yolks, the.
Salt – Brightens the tangy lemon flavor of the juice, and balances the.
sweetness of the condensed milk.
INGREDIENT SWAPS AND VARIATIONS.
DAIRY FREE
In place of sweetened condensed milk made with cow’s milk, use sweetened.
condensed coconut milk, which is sold in most larger grocery stores.
EGG FREE
In place of egg yolks to set the filling, try a cornstarch slurry (2 tablespoons.
cornstarch dissolved in 1 1/2 tablespoons lukewarm water) plus 1/4 cup (120.
grams) room temperature sour cream for texture.
LEMONS
Instead of lemons, you can use orange juice and zest, key limes to make gluten.
or a combination of lemon and lime juice and zest. You could even use rugrapefruit juice for a grapefruit pie filling.
COOKIE CRUST
You can use any crunchy gluten free cookie instead of graham crackers for the.
crust, like gluten free vanilla wafers.
or gluten free digestive.
(without the chocolate topping). Instead of a cookie crust, you can use our.
recipe for gluten free shortcrust pastry.
somewhat richer than a regular gluten free pie crust and a bit crumbly, which.
makes it perfect for a pie served cold.
CHOOSE A PIE PAN WITH STRAIGHT SIDES
If your pie plate has sloped sides, when you try to parbake the cookie crust, it.
may sink down the sides toward the base of the pan.
PARBAKE THE CRUST
Partially baking the cookie crust first helps the crust hold together much.
better when you slice the pie and try to remove it from the pan. If you’re using.
a pan with sloped sides, though, skip parbaking the crust, and prepare the pan.
sides like we do for our gluten free cookie cake.
USE FRESH-SQUEEZED, STRAINED LEMON JUICE.
It’s best to squeeze lemons fresh for this pie and strain the juice to remove.
all seeds and any pulp. There are some better brands of jarred lemon juice that.
you can purchase, but they all have preservatives that give them a bitter taste.
that baking into a pie emphasizes.
Slice of chilled lemon pie topped with whipped cream and lemon zest, served with.
of chilled lemon pie topped with whipped cream and lemon zest, served with a.
HOW TO MAKE GLUTEN FREE LEMON PIE (STEP.
free lemon pie in your own kitchen.
PREPARE THE GRAHAM CRACKER CRUST.
To make a gluten free graham cracker crust.
8 ounces of gluten free graham cracker.
crumbs, 1/3 cup (67 grams) granulated sugar, and 8 tablespoons (112 g) unsalted.
melted butter. Press the sandy mixture into an even layer on the bottom and up.
the sides of a 9 to 10 inch pie plate that’s at least 1 1/4 inches deep.
Bake the crust in a 350°F oven for about 8 minutes, or until mostly set. Let it.
cool at least 5 minutes before filling it so the crust has a chance to set in.
the pan. Both steps will make slices of the fully filled and baked pie easier to.
This filling is super simple, with only 4 ingredients: egg yolks, fresh lemon.
juice, salt, and sweetened condensed milk. I like to add the lemon juice to the.
mixing bowl first since it tends to splatter if you add the thicker ingredients.
Beat everything together until the mixture is creamy, smooth, and has lightened.
slightly in color. It’s easiest to do with a handheld or stand mixer with the.
paddle attachment, but you can whisk it together ingredients are all at room temperature or they won’t combine properly and.
you’ll have clumps in the filling.
Lemon juice being poured into a large mixing bowl, surrounded ingredients on a marble surface.
juice being poured into a large mixing bowl, surrounded a marble surface.
Top-down view of egg yolks and lemon juice added to the bowl with sweetened.
view of egg yolks and lemon juice added to the bowl with sweetened condensed.
Hand mixer whipping the lemon pie filling in a metal bowl until smooth and.
mixer whipping the lemon pie filling in a metal bowl until smooth and creamy.
Spatula resting in a bowl of smooth lemon filling, ready to be poured into the.
resting in a bowl of smooth lemon filling, ready to be poured into the crust.
FILL AND BAKE THE PIE.
Pour the filling into the parbaked and cooled crust. The small bubbles you see.
on the surface are fine, but larger bubbles in the center can create gaps and.
tunnels in the pie. Bang the pan firmly straight down on a flat surface a few.
times to break those larger internal bubbles.
For a well-set pie filling, I prefer to bake the pie low and slow, at 325°F for.
about 25 minutes. It’s done when it’s a single, slightly darker color all the.
way to the center, and it jiggles in a controlled, jello-like way when you shake.
the pan gently from side to side.
Unbaked gluten free lemon pie filling spread evenly in the cookie crust before.
gluten free lemon pie filling spread evenly in the cookie crust before baking.
Fully baked lemon pie cooling on a wire rack, with a lightly golden top and.
baked lemon pie cooling on a wire rack, with a lightly golden top and crisp.
COOL, CHILL, AND DECORATE.
Let the pie cool completely to room temperature, still in the pan, which takes.
about 2 hour. Elevate the pan on a wire rack so air circulates all the way.
Cover the cooled pie with plastic wrap or tent with aluminum foil if the pie pan.
is too full and the plastic would touch the top of the pie. Refrigerate for at.
least 3 hours, and ideally overnight for the firmest filling that slices.
Decorate the whole pie or each individual slice with lemon zest and whipped.
cream. For clean slices, slice with a sharp knife or serrated pie server in one.
clean motion, wiping the edge clean after each cut.
Run a straight edge like an offset spatula around the perimeter of the crust to.
help free the crust from the edges before removing the first slice.
Fully baked lemon pie decorated with piped whipped cream and lemon zest, with a.
few slices cut but not removed.
baked lemon pie decorated with piped whipped cream and lemon zest, with a few.
slices cut but not removed.
GLUTEN FREE LEMON PIE
Prep Time: 15 minutes mins.
Cook Time: 40 minutes mins.
Cooling and chilling time: 5 hours hrs.
Total Time: 5 hours hrs 55 minutes mins.
A close-up of a creamy slice of gluten free lemon pie with a golden crust, piped.
whipped cream, and lemon zest curls.
close-up of a creamy slice of gluten free lemon pie with a golden crust, piped.
whipped cream, and lemon zest curls.
Tart, sweet and tangy, the filling for this gluten free lemon pie with a simple.
gf graham cracker crust is made with only sweetened condensed milk, fresh lemon.
juice, egg yolks—and salt.
EQUIPMENT
9 to 10-inch pie plate at least 1 1/4 inches deep.
FOR THE CRUST
1 recipe gluten free graham cracker crust.
FOR THE FILLING
1 cup (8 fluid ounces) freshly-squeezed lemon juice, (from about 6 medium.
lemons) strained of seeds and pulp, at room temperature.
6 (150 g) egg yolks, at room temperature.
2 14-ounce cans (28 ounces) sweetened condensed milk.
⅛ teaspoon kosher salt.
MAKE THE CRUST
Preheat oven to 325°F.
Prepare the graham cracker crust mixture according to the recipe.
Grease a 9 to 10-inch round pie plate that’s at least 1 1/4 inches deep. A.
Press the crust mixture into the bottom and up the sides of the prepared pie.
plate in a single even layer.
Place the crust in the center of the preheated oven and bake for 8 minutes,.
or until the pie is beginning to set. Set it aside to cool for at least 5.
minutes while you make the filling.
MAKE THE FILLING
In a large bowl, place the lemon juice, egg yolks, condensed milk and 1/8.
teaspoon kosher salt.
Beat with a handheld mixer or stand mixer fitted with the paddle attachment.
at medium-low speed until very smooth but not foamy (about 2 minutes). The.
mixture will lighten in color a bit, but should not increase in volume more.
than absolutely necessary. You can do this with a wire whisk for about 3 minutes.
Pour the filling into the prepared, cooled crust. Tap the pie plate flat on.
the counter a few times to break any of the larger air bubbles that have.
BAKE
Place the pie in the center of the preheated oven and bake for 25 to 30.
minutes, or until the filling is mostly set, but jiggles a bit when moved.
gently from side to side.
It’s a controlled shake, not like it’s still liquid. The filling will have.
darkened in color a bit and should be uniform in color.
COOL AND CHILL
Remove the pie from the oven, and place it on a wire rack. Allow the pie to.
cool fully to room temperature (about 2 hours).
Cover the cooled pie with plastic wrap if possible to do so without touching.
the plastic to the pie filling. If not, cover with tented aluminum foil.
Place the pie in the refrigerator and cool for at least 3 hours or up to.
Top with whipped cream and lemon zest, slice into 8 equal wedges with a sharp.
knife in one single motion (wiping the knife clean between cuts), and serve.
COOL AND CHILL
Remove the pie from the oven, and place it on a wire rack. Allow the pie to.
cool fully to room temperature (about 2 hours).
Cover the cooled pie with plastic wrap if possible to do so without touching.
the plastic to the pie filling. If not, cover with tented aluminum foil.
Place the pie in the refrigerator and cool for at least 3 hours or up to.
Top with whipped cream and lemon zest, slice into 8 equal wedges with a sharp.
knife in one single motion (wiping the knife clean between cuts), and serve.
Notes
Dairy-free suggestions – This recipe works well with coconut milk sweetened
condensed milk for the filling, and block-style vegan butter in the crust
recipe. Make sure your graham crackers are dairy-free, too.
Egg-free suggestions – Try 2 tablespoons (18 grams) cornstarch dissolved in 1
1/2 tablespoons lukewarm water plus 1/4 cup (120 grams) room temperature sour
cream in place of egg yolks.
Cholesterol: 165mg | Sodium: 215mg | Potassium: 281mg | Fiber: 0.5g | Sugar: 36g
| Vitamin A: 348IU | Vitamin C: 13mg | Calcium: 186mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an
The whole pie, or individual slices, will keep well in the refrigerator for
about 5 days. Be sure to cover it without allowing anything to touch the top of
the pie or it will stick and ruin the smooth finish.
For longer storage, freeze the pie or individual slices uncovered for about 2
hours. Then, wrap tightly with freezer-safe wrap and return to the freezer for
up to 3 months. Defrost in the refrigerator overnight. If you defrost at room
temperature, the outside will melt before the inside is unfrozen.
Can I use bottled lemon juice?
You can use bottled lemon juice, but I don’t recommend it. Your pie filling will
probably have a bitter taste. Bottled citrus juices contain bitter-tasting
preservatives the flavor of which is intensified during baking.
Can I use a premade crust?
Yes! Mi-Del sells a premade gluten free graham cracker crust. You can use that.
Can I bake this pie without a crust?
Yes, you can bake the custard filling bare in a pie plate, but it will be a bit
more difficult to get out of the pan. I recommend using a springform pan lined
along the sides with parchment paper, or a tart pan with a removable bottom to
make it easier to remove the pie.
Can I freeze this lemon pie?
Yes, for storage longer than 5 days, you can freeze the pie or individual slices
for up to 3 months. Defrost in the refrigerator.
Can I make this with other citrus fruits?
Yes, you can replace fresh lemon juice with any other citrus, including the
juice of limes, key limes, oranges, or even ru
Does the type of pie pan matter?
Yes, if you use a pie pan that has sloped sides, the crust may slump down the
sides during prebaking. A pie pan that isn’t deep enough won’t fit all of the
Why are my ingredients supposed to be at room temperature?
If any of your filling ingredients are cold, they will cause the other room
temperature ingredients to clump, preventing them from combining properly into a
WHAT TO DO WITH LEFTOVER EGG WHITES?
Don’t waste the 6 egg whites you have from separating the yolks. You can freeze
them to use later (defrost at room temperature first). Use them up in other
great recipes for everything from cakes to cookies or even bread:
* Gluten free angel food cake
egg whites. That’s 2 lemon cream pies’ worth!
* Gluten free vanilla cake
* Gluten free bread recipe
* Flourless chocolate cookies