Gluten free lemon pie

Adapted from


  • 2/3 -3/4 cup lemon juice (bottled juice is fine)
  • 2 cans sweetened condensed milk
  • 3 egg yolks
  • Pinch of salt
  • GF graham cracker crust (MiDel premade from grocery store is great for this)
  • Optional whipped topping – I thought it was better without!


  • Preheat oven to 350
  • Mix condensed milk, egg yolks, lemon juice, salt
  • Pour into pie crust (mine was very full but it didn’t spill over)
  • Original said bake for 10min but it takes 45-50min total. I pulled it out when the outer edges of the filling were bubbling.
  • Chill in fridge for 2 hours (or the freezer).

Could also use lime juice for a key lime pie.


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