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!
Servings: 12 servings
Calories: 403kcal
Equipment
- 9-inch pie dish or tart pan
Ingredients
Gluten free crust
- 300 grams gluten free graham crackers Or gluten free digestives
- 25 grams sugar omit the sugar if using gluten free digestives as they are sweet enough
- 150 grams butter (melted)
Lemon pie filling
- 200 milliliters lemon juice (the juice of approx 4-5 lemons)
- 5 large (80g) egg yolks room temperature
- 2x 297 gram cans Sweetened condensed milk
Instructions
How to make gluten free pie crust
- 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.
- 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.
- 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.
- Bake for 8 minutes.
How to make the lemon pie filling
- Separate the egg yolks from the egg whites.
- Cut the lemons in half and juice the lemons.
- 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.
- 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.
Notes
Recipe Tips:
- Tip #1: Use good quality ingredients. The gluten free lemon pie uses only a few ingredients so the better quality ingredients are the better the taste.
- Tip #2: Always weigh ingredients using a digital scale, as this will produce the most accurate results when baking. I also recommend using an oven thermometer, as some ovens run hotter than others.
- Tip #3: Packing the sides of the dish first when making the crust will make it easier to get an even pie crust.
- Tip #4: Sieve the lemon juice before adding it to the bowl with the other ingredients to remove any pith.
- Tip #5: Chill the pie for a least 2 hours to allow the filling to set. this will make it easier to slice and result in a better texture and flavor.
Nutrition
Serving: 1serving | Calories: 403kcal | Carbohydrates: 44.9g | Protein: 6.9g | Fat: 21.9g | Saturated Fat: 10.8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4.7g | Cholesterol: 189.8mg | Sodium: 134.2mg | Potassium: 219.7mg | Sugar: 30.9g