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A slice of lemon cream pie with whipped topping and lemon zest sits on a white plate, with the rest of the pie in the background.

Lemon Crème Pie

Cook Time:
30 Minutes
Difficulty:
Easy
Serves Up To:
8 Servings

Nutrition Information

Total Fat
8g
Total Carbohydrates
7g
Cholesterol
15mg
Sodium
75mg
Dietary Fiber
2g
Sugars
5g
Protein
2g

Ingredients

Crust:

  • 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

Directions

    Crust

    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.

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