This is one of those cakes that takes time to prepare, but tottally worth it! Gluten free, lactose free and very creamy lemon pie.
For a long time I wanted to learn how to make a creamy cake that doesn’t take much baking time, just the base. So I started testing and came up with this pie. If you’ve graham crackers (already made or purchased), you won’t need to bake it or use the oven.
The lemon cream is time-consuming to make, but the results are spectacular. But of course, you’ve to like lemon, because it tastes pretty lemony.
TIPS for the best gluten free lemon cream pie
Here are some tips for preparing this gluten free lemon cream pie.
- Large, fresh lemons
Both the lemon juice and the lemon zest will be much better and tasty if you use fresh lemons.
- Let the cake rest in the fridge.
Don’t be in a hurry to eat the cake, but let it cool completely in the fridge.
- You can also use graham crackers (homemade or purchased) for the base.
To do this, crumble them first and mix the graham crackers in a bowl with some butter. Pour the mixture into the pan and bake it for 5-10 minutes or until you see the cookie dough golden brown. You can also choose not to bake the cookies base (since the cookies are already baked). If you choose not to bake them, I recommend putting the cookie base in the freezer or frigde for a while to firm up the cookie.
Look how easy is to make this lemon pie
How to make this gluten free lemon cream pie
All the ingredients for this gluten free lemon cream pie
I usually use measuring cups/bowls to make recipes, it’s much easier and faster. You can find the measuring cups on my Amazon link (link here).
I made the pie gluten free (I used rice flour and corn flour) and also used lactose free milk and lactose free cream. But you can also use wheat flour and regular milk/cream
The cookie base of the pie is made of graham crackers. For the base you need rice flour, corn flour, brown sugar, honey, baking powder, cinnamon, salt, butter and yeast.
- Flour You can use any flour you want (if you want it with gluten, you can use all-purpose flour).
- Sugar. You can use brown sugar for the cookie base. If you want to reduce the amount of sugar, I recommend reducing the amount of brown sugar, but not the amount of honey.
- Honey and Cinnamon. These two ingredients are essential in this recipe. They give it that unique flavor that graham crackers have.
- Butter. I used lactose-free butter, but you can also use regular butter. If you want to use a vegetable/vegan butter, you can, but the consistency will be a little different; it’ll be softer and less crunchy.
You can find the exact quantities on the card at the end of the post*.
To prepare the lemon cream you need sugar, corn flour, cream, milk, egg yolks, lemons, cream cheese, butter, vanilla essence and salt.
- Sugar. For the lemon cream, I recommend using white sugar or powdered sugar. I don’t recommend using brown or palm sugar. If you use brown sugar, the cream won’t be white or yellow.
- Cream and milk. I used lactose-free cooking cream and lactose-free whole milk. If you’re not lactose intolerant, you can use regular cow’s milk and whipping cream.
- Lemons. For a spectacular result, you should use fresh lemons.
- Cream cheese. This ingredient isn’t essential, you can leave it out, but it’ll add a special texture to the lemon cream.
- Butter. If you don’t want to add butter, you can leave it out of the cream.
- Egg yolks. You’ll need 3 egg yolks for this recipe. If you don’t know what to do with the egg whites, you can use them to make “laungues de chat”
You can find the exact quantities on the card at the end of the post*.
With the quantities of this recipe you’ll get a lot of cookie dough and lemon cream.
Tip: If you like cakes with a thinner cookie base, don’t use all the cookie dough. You can use the leftover dough to make fluffy cookies or freeze the dough for another day.
Step by step to make this gluten free lemon cream pie
To make this cake, first prepare the cookie base.
Mix all the ingredients for the cookie base in a bowl, form it into a ball and let it rest in the fridge for 15-30 minutes.
Grease a pie/tart pan with a little butter. Pour the cookie dough into the pie/tart pan and press it down with your hands until the cookie dough covers the pan. You’ll end up with a fairly thick cookie base. If you want it thinner, just don’t add as much cookie dough (in which case you can freeze the cookie dough for another recipe or bake it separately).
Once you’ve covered the pan with the cookie dough, you can prick the dough with a fork and place aluminum foil on top of the cake (optional). If you like, you can also put chickpeas or dried beans on the aluminum foil.
Bake the cookie at 180ºC (in a preheated oven) for about 15-20 minutes or until you see that the cookie is golden brown. When you see that the cookie is golden brown and ready, let it cool well and then you can remove it from the pan.
Put the milk, cream, corn flour and white sugar in a saucepan. Mix them and heat them over medium heat. Stir constantly with a whisk until the mixture thickens. Reduce the heat to a minimum.
When thickened, remove some of the cream and pour it into a bowl. Add the egg yolks and mix well. Put this mixture back into the pot with the cream. Stir constantly for a few minutes (the heat still at the lowest level).
Turn off the heat. Add the remaining ingredients: lemon juice, lemon zest, 2 tablespoons of butter, vanilla essence and cream cheese. Keep stirring until everything is incorporated. Taste the cream and if you notice that it lacks sugar, add a tablespoon or two of powdered sugar.
Pour the lemon cream on the cookie base and leave the cake in the fridge for a few hours or until you see that it’s cooled.
The cookie base is quite thick. If you like cakes with a thinner cookie base, just don’t put as much cookie dough on the cake.
Can I freeze the cookie base?
Yes, you can freeze the raw or cooked cookie dough. You can freeze it in a cake pan or in a cookie sheet. To freeze cookie dough in a cookie mold, simply roll out the cookie dough and use a cup or glass to cut it into a round shape. You can also use an ice cream scoop and freeze the cookies in the shape of ice cream balls.
Can honey be substituted?
Don’t substitute or reduce the amount of honey. Honey is important in this recipe not so much for the consistency, but for the taste of the cookies.
The cookie base is pretty thick. If you like cakes with a thinner cookie base, just don’t add as much cookie dough to the cake.
Can I substitute another ingredient for the cinnamon or vanilla essence?
The vanilla essence isn’t essential, if you like, don’t add it. If you don’t have it, you can use vanilla sugar. It adds a vanilla flavor to the cream, but nothing beats vanilla essence.
On the other hand, I don’t recommend you replace the cinnamon with any other spice because it adds to the flavor of the cookies.
Use freshly squeezed lemon juice.
Find more sweet recipes
- Gluten-free zucchini bread
- Glutn-free oatmeal cookies
- Gluten free cookies with nuts
- Glutenfree caramel and chocolate bars
- Vanilla ice-cream (glutenfree and lactosefree)
- Sourdough banana bread (gluten-free recipe)
- Gluten-free Sourdough lemon cake