Easy Lemon Cream Pie (gluten-free)
This recipe for Easy Lemon Cream Pie is a delightful dessert that’s both light and creamy with a gluten-free crust. The smooth lemon filling is dreamy in every bite, making this pie a perfect treat for any occasion.
This Easy Lemon Pie
To make this easy lemon pie, you will need fresh lemon juice, Greek yogurt, egg whites, and condensed milk. The filling is baked with a gluten-free gingersnap crust, and topped with sweet whipped cream. YUM!
If you love lemon-flavored desserts, then you’ll love this recipe. This one happens to be the easiest lemon cream pie you can ever make!
Best of all, each serving contains 6.3 grams of protein.
We decided to make this pie with gluten-free ginger snap cookies, for our friends the other night.
The result? This pie was devoured in minutes! Everyone raved about it and even asked me for the recipe.
A pie that is very light, creamy, and loaded with fresh lemon juice – gives you that zesty-tart flavor, topped with a sweet homemade whipped cream to balance it out… is wonderful!
What’s Different About Our Lemon Cream Pie…
- Most traditional cream pies are made with double the amount of condensed milk, adding in additional sugars, plus cornstarch and other additives.
- This lemon pie filling contains some protein in every slice.
- Plus, no food coloring, and no cream cheese, heavy creams, or gelatin were added (or needed.)
Ingredients Needed
For this recipe, you will need the following ingredients:
- FOR THE PIE CRUST: ginger snap cookie crumbs (about 24 little cookies), unsalted butter, and dark brown sugar.
- FOR THE PIE FILLING: 1 can (14-ounce) of sweetened condensed milk, 3 egg whites, Greek Yogurt, vanilla extract, lemon juice, and lemon zest.
- FOR WHIPPED CREAM: heavy cream, lemon extract, vanilla extract), and powdered sugar.
How to make this Easy Lemon Cream Pie?
For this recipe, the pie is made in 3 parts. (*full recipe card on the bottom of this page!)
- First Step: Make the pie crust…
Crush the cookies in a mini-chopper, and blend them with some butter or coconut oil and some brown sugar. Firmly press it on the bottom and up the sides of your pie-baking dish. Bake for a few minutes to set it.
2. Second Step: Make this easy lemon filling…
The filling is made with 5 ingredients in one bowl. It is a blend of lemon juice, lemon zest, egg whites, Greek Yogurt, vanilla extract, and sweetened condensed milk.
Then bake in the oven for about 15 to 20 minutes. Remove and allow it to cool completely.
3. Third Step: Make our homemade whipped cream and spread it on top. Garnish with a few slices of lemon on top. Your pie is ready to serve! 😉
FAQ’s
1. Can we bake this pie in a different crust? Yes, you can use your favorite already crust, frozen too. Just follow the directions on the package for baking.
2. Can we make this pie “dairy-free”? Yes, you can use Dairy-Free Sweetened Coconut Condensed Milk, and plant-based yogurt, both are available at most supermarkets or on Amazon.
3. Is there dairy-free whipped cream? Yes, you can whip organic heavy coconut cream (not coconut milk) for the topping.
4. Can you substitute whipped cream for meringue? Yes, you can. But we prefer fresh whipped cream. It balances out the tartness of the lemon cream filling.
5. How to store the pie? Cover the pie lightly with a sheet of clear wrap, Then transfer the pie to the refrigerator, it will stay fresh for up to 3 days.
6. Can we freeze the pie? Yes, but first, bake the pie as directed. Allow the pie to cool completely, then wrap it with clear wrap, and a sheet of aluminum on top to double-seal it. Freeze pie without the whipped topping. It freezes beautifully and for up to one month.
Tips for Success!
- If the pie is too warm, it will melt the whipped cream on top.
- The pie should be completely cooled (and better chilled) before it is topped with whipped cream.
- It’s best to make the whipped cream the day you plan to serve the pie.
Serve this to your family and friends and they will love it!
Try it, and let us know…
ENJOY!!
Try These Next!
- Lemon Blueberry Crumble Bars
- Bakery-Style Lemon Raspberry Cake
- Italian Lemon Cookies with Lemon Glaze
- Lemon Thyme Tea Cookies
- Lemon Pound Cake
Your comments help us! If you make our easy lemon cream pie, let us know and leave a comment with a star rating! We’d love to hear from you. Sharing your insights and experiences helps everyone who reads them, and helps us too!
Easy Lemon Cream Pie
Easy Lemon Cream Pie is loaded with a smooth lemon filling that's made with 5 ingredients. Baked with a gluten-free gingersnap crust, and topped with sweet whipped cream, this easy dessert is lemony-delicious in every bite!
Ingredients
For Pie Crust:
- 1 + 1/2 cups crushed ginger snap cookie crumbs (about 24 little cookies)
- 4 Tbsp. unsalted butter - melted
- 1 Tbsp. dark brown sugar
For the Pie Filling:
- 1 can (14-ounce) (396 grams) of sweetened condensed milk
- 3 egg whites
- 1/2 cup (142 grams) Greek (O-Fat ) Yogurt
- 3/4 tsp. vanilla extract
- 1/2 cup lemon juice
- 1 Tbsp. lemon zest
For the Whipped Cream:
- 1 cup heavy cream
- 1/4 tsp. lemon extract (or 1 tsp. of vanilla extract)
- 1 Tbsp. of powdered sugar, to sweeten and thicken
Instructions
For the Pie Crust:
- Preheat the oven to 375 degrees F (190C). In a small mixing bowl, stir crushed cookie crumbs with brown sugar and melted butter.
- Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Bake the crust for about 5 to 8 minutes, until it is just beginning to golden. Remove and set the pie to cool the crust completely on the wire rack.
For the Lemon Filling:
- In a large mixing bowl, blend medium-speed, condensed milk with egg whites, for about 2 minutes. Add in the vanilla extract and Greek yogurt, and blend for about 1 minute,
- Pour in the lemon juice and lemon zest and blend for 1 minute, until well combined. Slowly pour the mixture into the crust.
- BAKE on the middle rack, for 15 to 20 minutes, until the pie is golden around the edges.
- Remove from the oven and allow the pie to cool completely on a wire rack. Then cover with clear wrap and chill for at least 3 hours or more to set, or overnight is best!
Directions to make the Whipped Cream:
- In a mixing bowl, pour the heavy cream and beat on high speed for about 2 minutes.
- Add the extract and powdered sugar and continue to beat the cream until it forms stiff peaks, about 4 to 5 minutes.
- Cover and chill until you are ready to spread onto the pie.
- Yields: 8 to 10 servings
Notes
NOTES to FREEZE: Bake the pie as directed. Allow the pie to cool completely, then wrap it with clear wrap, and a sheet of aluminum on top to double-seal it. Freeze pie without the whipped topping. It freezes beautifully and for up to one month.
Nutrition Information:
Yield:
8 to 10 servingsServing Size:
1 servingAmount Per Serving: Calories: 278Total Fat: 15gCarbohydrates: 29.9gFiber: .6gSugar: 23.6gProtein: 6.3g
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