Creamy Lemon Pie with Easy Almond Crust (Gluten-Free!)
This is the creamiest, most ethereal no-bake lemon pie! The filling contains just 4 ingredients and has no eggs or gelatin. Yet, it magically sets up into a sliceable pie with a luscious filling that you will dream about! The gluten-free almond crust is a cinch to make and gets pressed right into the pan (you can use a pie plate if you don’t have a springform pan, although you will have extra crust and filling). Take note that the crust needs bake and cool before filling (I love the flavor of the almond with the lemon, but you could use a graham cracker crust instead). It’s best to refrigerate the pie for several hours, or better yet, overnight, to let it set. Thank you to my mother-in-law Tina for introducing me to this recipe!
Servings: 8 people
Easy Almond Crust
- Cooking spray or oil, for pan
- 1 ½ cups (165 g) lightly packed almond flour
- ¼ cup (50 g) sugar
- 2 tablespoons (18 g) cornstarch
- ⅛ teaspoon fine sea salt
- 5 tablespoons cold unsalted butter, diced
- 1 cup heavy cream
- Zest from 2 large lemons
- ¼ cup fresh lemon juice
- 1 14- ounce can sweetened condensed milk
- Candied Lemon Peel, for garnish (optional, see recipe below)
Make the crust
In a bowl, whisk together the almond flour, sugar, cornstarch and salt. Scatter in the butter. Using your fingers or a pastry cutter, rub the butter into the flour mixture until the butter is mostly incorporated—the mixture should look sandy and there should still be some small bits of butter. The dough will still seem too dry, but trust me here! Pour the crust into the prepared springform pan and press it evenly over the bottom and up the sides of the pan (using the flat side of a measuring cup helps to get it into the edges). The crust should go about 1 ¼- to 1 ½-inches up the sides. Bake until golden around the edges, about 15-18 minutes. Let cool completely (you can put it in the refrigerator to cool quickly, if desired).
Make the filling and chill
Using hand beaters, beat the heavy cream to medium peaks (the cream should hold a point but still look billowy). Add the lemon zest, lemon juice and sweetened condensed milk. Blend on low until fully incorporated. Pour the mixture into the cooled crust (don’t go over the top of the crust—you might not need all of the filling). Cover and refrigerate for at least 6 hours, preferably overnight.
To remove the pie from the springform mold, run a small offset spatula or thin knife along the edges, then un-mold. Run a large off-set spatula under the pie to transfer it to a cake stand or platter (or serve it directly on the springform base!). Garnish with candied lemon peel, if you’d like. Serve cold (swoon)!
Storage: The pie can be refrigerated for up to 3 days.
- You’ll need a 9-inch springform pan for this pie. If you don’t have one, you can use a 9-inch pie plate (you won’t need to use all of the almond crust or filling).
- Take your time pressing the crust mixture into the bottom and up the sides of the pan to get an even crust (a measuring cup works well for getting the crust into the edges of the pan). If you prefer, you could go for a graham cracker crust instead.
- Whip the heavy cream to medium stiff peaks. The cream should hold a point but should look billowy, not grainy.
- You’ll need a microplane for zesting the lemons. Use two large lemons, preferably organic. Also, be sure to measure out the lemon juice, as if you add too much juice the pie might not set up.
- For another easy lemon dessert, try these lemon pudding cakes!