This is one of those cakes that takes time to prepare, but tottally worth it! Gluten free, lactose free and very creamy lemon pie.

Tarta de limón sin gluten

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.


tarta de limón sin gluten
  1. Large, fresh lemons
    Both the lemon juice and the lemon zest will be much better and tasty if you use fresh lemons.
  2. 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.
  3. 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

Cookies base

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.

You can find the exact quantities on the card at the end of the post*.

glutenfree lemon pie

Lemon cream

To prepare the lemon cream you need sugar, corn flour, cream, milk, egg yolks, lemons, cream cheese, butter, vanilla essence and salt.

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.

gluten free lemon cream pie

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.

gluten free lemon cream pie

Lemon cream

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.

tarta de limón sin gluten

FAQ

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.

gluten free lemon cream pie

Find more sweet recipes

Pin it for later

gluten free lemon pie

[et_pb_section fb_built=”1″ disabled_on=”on|on|off” _builder_version=”4.17.6″ custom_padding=”39px||6px|||” locked=”off” global_colors_info=”{}”][et_pb_row disabled_on=”on|on|off” _builder_version=”4.17.6″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_padding=”3px||6px|||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.17.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.17.6″ _module_preset=”default” text_font=”Jost|700|||||||” text_font_size=”16px” header_font=”Jost|700|||||||” header_font_size=”28px” header_2_font=”Jost|600|||||||” header_2_text_align=”center” header_2_text_color=”#111e1e” header_2_font_size=”34px” min_height=”60px” global_colors_info=”{}”]

Volver a 

[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ disabled_on=”on|on|off” _builder_version=”4.17.6″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” width=”91%” max_width=”1055px” min_height=”80px” custom_padding=”24px|||||” locked=”off” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.17.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_button button_url=”https://www.delizziasfoodie.com/recetas-saladas-sin-gluten-2/” button_text=”SALADAS” button_alignment=”center” _builder_version=”4.19.0″ _module_preset=”default” custom_button=”on” button_text_size=”26px” button_text_color=”#ffffff” button_bg_color=”#8B9668″ button_border_width=”3px” button_border_color=”#8B9668″ button_border_radius=”100px” button_letter_spacing=”1px” button_font=”Jost||||||||” button_use_icon=”off” custom_margin=”|-178px||||” global_colors_info=”{}”][/et_pb_button][/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.17.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_button button_url=”https://www.delizziasfoodie.com/recetas-dulces-sin-gluten-2/” button_text=”DULCES” button_alignment=”center” _builder_version=”4.19.0″ _module_preset=”default” custom_button=”on” button_text_size=”26px” button_text_color=”#FFFFFF” button_bg_color=”#726871″ button_border_width=”3px” button_border_color=”#726871″ button_border_radius=”100px” button_letter_spacing=”1px” button_font=”Jost||||||||” button_use_icon=”off” global_colors_info=”{}”][/et_pb_button][/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.17.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_button button_url=”https://www.delizziasfoodie.com/recetas-con-masa-madre-sin-gluten/” button_text=”MASA MADRE” button_alignment=”center” _builder_version=”4.19.0″ _module_preset=”default” custom_button=”on” button_text_size=”26px” button_text_color=”#ffffff” button_bg_color=”#EDBF5F” button_border_width=”3px” button_border_color=”#EDBF5F” button_border_radius=”100px” button_letter_spacing=”1px” button_font=”Jost||||||||” button_use_icon=”off” custom_margin=”|||-115px||” global_colors_info=”{}”][/et_pb_button][/et_pb_column][/et_pb_row][/et_pb_section][et_pb_section fb_built=”1″ disabled_on=”off|off|on” _builder_version=”4.17.6″ background_color=”#CCE2E2″ custom_padding=”10px||6px|||” locked=”off” global_colors_info=”{}”][et_pb_row disabled_on=”off|off|on” _builder_version=”4.17.6″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_padding=”3px||6px|||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.17.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.17.6″ _module_preset=”default” text_font=”Jost|700|||||||” text_font_size=”16px” header_font=”Jost|700|||||||” header_font_size=”20px” header_2_font=”Jost|600|||||||” header_2_text_align=”center” header_2_text_color=”#111e1e” header_2_font_size=”28px” min_height=”60px” global_colors_info=”{}”]

Volver a 

[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ disabled_on=”off|off|on” _builder_version=”4.17.6″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” width=”91%” max_width=”1055px” min_height=”80px” custom_margin=”|auto|-1px|auto||” custom_padding=”2px|0px||||” custom_css_main_element=”display: flex;||” locked=”off” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.17.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_button button_url=”https://www.delizziasfoodie.com/recetas-saladas-sin-gluten-2/” button_text=”SALADAS” button_alignment=”left” _builder_version=”4.19.0″ _module_preset=”default” custom_button=”on” button_text_size=”14px” button_text_color=”#ffffff” button_bg_color=”#8B9668″ button_border_width=”3px” button_border_color=”#8B9668″ button_border_radius=”100px” button_letter_spacing=”1px” button_font=”Jost||||||||” button_use_icon=”off” custom_margin=”|0px|||false|false” custom_padding=”|18px||||” global_colors_info=”{}”][/et_pb_button][/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.17.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_button button_url=”https://www.delizziasfoodie.com/recetas-con-masa-madre-sin-gluten/” button_text=”MASA MADRE” button_alignment=”center” _builder_version=”4.19.0″ _module_preset=”default” custom_button=”on” button_text_size=”14px” button_text_color=”#FFFFFF” button_bg_color=”#EDBF5F” button_border_color=”#EDBF5F” button_border_radius=”100px” button_font=”Jost|600|||||||” global_colors_info=”{}”][/et_pb_button][/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.17.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_button button_url=”https://www.delizziasfoodie.com/recetas-dulces-sin-gluten-2/” button_text=”DULCES” button_alignment=”right” _builder_version=”4.19.0″ _module_preset=”default” custom_button=”on” button_text_size=”14px” button_text_color=”#FFFFFF” button_bg_color=”#726871″ button_border_width=”3px” button_border_color=”#726871″ button_border_radius=”100px” button_letter_spacing=”1px” button_font=”Jost||||||||” button_use_icon=”off” global_colors_info=”{}”][/et_pb_button][/et_pb_column][/et_pb_row][/et_pb_section]

Look how easy is to make this lemon pie

gluten free lemon pie

Glutenfree Lemon cream pie

Yield: 16
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 2 hours
Total Time: 2 hours 40 minutes

Delicious lemon cream pie gluten free and lactose free

Ingredients

Cookie base

  • 2 cups rice flour
  • 1/3 cup brown sugar
  • 1/3 cup honey
  • 1 tsp baking soda
  • 1 tsp cinamon
  • 1 tsp salt
  • 1 cup butter
  • 1 tsp baking powder

Lemon Cream

  • 1/2 cup white sugar
  • 1/3 cup corn flour
  • 200 ml cream
  • 1 cup milk
  • 1 tblsp lemon zest
  • 4 egg yolks
  • 2 tblsp butter
  • lemon juice (of 2 lemons)
  • 1 tblsp vanilla essence
  • 1/4 cup cream cheese
  • I used lactose- free butter, milk and cream (but you cuould use regular)

Instructions

To make this cake, first prepare the cookie base.

  1. 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.
  2. 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).
  3. 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.
  4. 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.


Lemon cream

  1. 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.
  2. 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).
  3. 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.
  4. 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.

Notes

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.

Read post for notes and tips.more

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 333Total Fat: 21gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 100mgSodium: 383mgCarbohydrates: 35gFiber: 1gSugar: 17gProtein: 3g

Skip to Recipe