Gluten-Free Lemon Pie

A slice of creamy lemon pie with gluten-free crust
Prep Time: 
30 minutes
Number of Servings: 


  • 1 cup sugar
  • 14 tsp cream of tartar
  • 4 eggs, separated
  • 3 Tbsp lemon juice
  • 1 Tbsp grated lemon rind
  • 18 tsp salt
  • 1 pint heavy cream


Pie Shell

  1. Preheat oven to 275°.
  2. Sift together 12 cup of the sugar and cream of tartar.
  3. In a separate bowl, beat egg whites until stiff but not dry.
  4. Gradually add sugar mixture, continuing to beat until blended.
  5. Use this meringue to line bottom and sides of a well-oiled, 9 or 10 inch pie plate, hollowing center to form a shell.
  6. Make sure not to spread mixture too close to rim.
  7. Bake in oven one hour. Cool.

Pie Filling

  1. Beat egg yolks slightly.
  2. Beat in remaining 12 cup sugar.
  3. Add lemon juice, rind, and salt.
  4. Cook in top of double boiler over hot water until very thick, stirring constantly (about 8 to 10 minutes).
  5. Remove from heat and cool.
  6. Whip cream and combine half of it with the lemon custard. Fill cooled shell.
  7. Cover with remaining whipped cream.
  8. Chill in refrigerator about 24 hours.
Nutrition Info: 
341 Calories, 4 g Protein, 28 g Carbohydrates, 25 g Total fat (14 g sat, 7 g mono, 1 g poly), 94 mg Sodium