Gluten Free Lemon Pie

5 from 1 vote

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.

Prep Time15

Cook Time40

Cooling and chilling time5

Total Time5 55

Course: Pie

Cuisine: American

Keyword: gluten free lemon pie

Servings: slices

Author: Nicole Hunn

Equipment

9 to 10-inch pie plate at least 1 1/4 inches deep

Ingredients

For the crust

1 recipe gluten free graham cracker crust

For the filling

1 cup freshly-squeezed lemon juice (from about 6 medium lemons) strained of seeds and pulp, at room temperature
6 egg yolks at room temperature
2 14-ounce cans sweetened condensed milk at room temperature
⅛ teaspoon kosher salt

For serving

Whipped cream
Lemon zest

Customary - Metric

Instructions

Make the crust

Preheat oven to 325°F.
Prepare the graham cracker crust mixture according to the recipe instructions.
Grease a 9 to 10-inch round pie plate that’s at least 1 1/4 inches deep. A glass pan is fine.
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 by hand by whisking vigorously 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 formed.

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 overnight.
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 chilled.

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.

Nutrition