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Lemon Crème Pie

Cook Time:
30 Minutes
Serves Up To:
8 Servings

Nutrition Information

Total Fat8g
Total Carbohydrates7g
Dietary Fiber2g



  • ¼ cup softened butter
  • 2 tablespoons honey
  • Dash of sea salt
  • 3 tablespoons Blue Diamond gluten-free flour blend (see recipe here)
  • 1 egg

Lemon Crème Filling:

  • 1 can sweetened condensed milk
  • 1/2 cup freshly squeeze lemon juice
  • 1 tablespoon lemon zest
  • 3 egg yolks

Whipped Cream Topping:

  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla
  • 1/3 cup powdered sugar
  • 1 teaspoon cornstarch



    1. Preheat oven to 350°F. Blend all ingredients for crust together into dough. Lightly butter a pie dish. Roll dough into a thin circle and transfer to dish.

    2. Bake for 15 minutes.

    Lemon Crème Filling

    1. While crust is baking, blend all ingredients for lemon filling together until smooth. Pour into baked pie crust. Bake for 30 minutes or until filling is firm.

    2. Cover with foil once crust is browned. Pull out and allow pie to cool completely.

    Whipped Cream Topping

    1. Right before serving, whip heavy cream, vanilla, sugar and cornstarch together with a mixer until stiff peaks form. Spoon whipped topping on top of cooled pie.

    2. Garnish with a lemon slice or lemon zest.

    Made with these products:

    One pound bag of Blue Diamond finely sifted almond flour
    Almond Flour