Gluten Free Lemon Pie

This gluten free lemon pie with condensed milk is full of fresh citrus flavor, with a creamy, sweet lemon filling and a buttery graham cracker crust. It needs only 5 ingredients and is super simple to make!

I love making my gluten free lemon meringue pie in the spring for a gluten free Easter dessert, but this gluten free lemon pie is so much quicker and easier to make and is sweeter, creamier lemon filling and doesn't have as sharp a flavor as the lemon meringue, which uses my homemade lemon curd filling.

I also wanted to keep the pie crust simple, and you can always use a pre made pie crust. I also made this in tart tin with a removable bottom, but a pie dish will also work well.

Lemon desserts are something I crave in the spring. I have made and shared quite a few gluten free lemon desserts over the years, and a few favorites have been my gluten free lemon drizzle cake, lemon curd cheesecake, and gluten free lemon cookies.

📋 Ingredients Notes

• Gluten free graham crackers Or gluten free digestives - I wanted to give this pie a graham cracker crust rather than a pie crust. If you prefer a pie crust, then my gluten free pie crust or gluten free shortcrust pastry will work well with this recipe.
• Sugar omit the sugar if using gluten free digestives as they are sweet enough
• Butter - use good quaility butter. It is easier to melt the butter in the microwave in short bursts.
• Lemons - I used fresh lemons for the lemon juice. If you don't have access to fresh lemons, you can use store-bought lemon juice but as the lemons are the star of the show it really makes a difference to the flavor when using fresh lemons.
• Egg yolks - use room-temperature eggs. Take care separating the eggs. Store the egg whites in the fridge to use for another recipe, such as my strawberry meringue cookies.
• Sweetened condensed milk - this not only adds sweetness and balances out the lemon flavor but also adds a beautiful creamy taste and silky texture to the pie.

See the recipe card below for ingredient measurements.

⚡ Substitutions & Variations

🥣 Step by Step Instructions

Below is a brief step-by-step process with photos of how to make a gluten free lemon pie.

See the recipe card below for more detailed recipe instructions.

Step 1: Preheat the oven to 350℉/180℃

Place the gluten free graham crackers in a food processor. Blend until they resemble fine crumbs, then mix in the sugar. Melt the butter in short bursts in the microwave. Add the melted butter to the crumbs and mix well until it is fully combined.

Step 2: Place half of the crumb mix into the pie dish, and using your hands, firmly pack the crumbs around the sides of the pie dish.

Step 3: Add the remaining crumbs into the pie dish and pack firmly on the bottom of the dish. I used a glass to help pack it firmly.

Step 4: Bake for 8 minutes.

Tip: Packing the sides of the dish first when making the crust will make it easier to get an even pie crust.

Step 5: Separate the egg yolks from the egg whites.

Cut the lemons in half and juice the lemons.

Step 6: In a large bowl, combine the egg yolks, sieve the lemon juice to remove any pips, and the sweetened condensed milk and whisk until everything is combined.

Step 7-8: Pour the lemon filling into the pie crust and spread evenly.

Return the pie dish to the oven and bake for 20 minutes until it is set around the edges but is still slightly jiggly in the middle.

Place on a cooling rack until it comes to room temperature. Then place the lemon pie in the fridge to chill and set for at least 2 hours.

Tip: Sieve the lemon juice before adding it to the bowl with the other ingredients to remove any pith.