Cool, lush, lemony and easy as well, pie, my gluten free lemon icebox pie is a soul-soothing delicacy, y’all! A 4-ingredient almond flour crust sets the scrumptious sweet-treat stage. Then, softened cream cheese, sweetened condensed milk and three types of lemon-fueled flavor bombs create the literal melt-in-your-mouth filling. A spin in the electric stand mixer marries the filling mixture into the perfect consistency, pouring into the crust thick and ready for its finishing-touches refrigeration. Cut into thick slices that feed a crowd of eight blessed people, this deep dish lemon pie takes less than 30 minutes from start to finish. Yep and yay…
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It Had to Be You…Creamy, Lemony, Delicious-y You…
The first thing that I do when I wake up in the morning is to take my dogs out into the backyard. Well, for the last week or so, I’ve been able to feel the first few wisps of cool air hit my face as soon as I open the back door and rush out of the way of the shaggy stampede.
These cool air wisps come in pairs. They tickle my cheeks, then send their distinctive ‘new fall air’ smells straight up into my nasal passages. This entire phenomenon lasts only a few seconds. But, it leaves me with the knowledge that what’s coming soon is the inevitable change of the seasons that can’t be undone.
I adore this change. I’m a total hotbox who loves, loves, loves the notion that it’ll soon be just as cool as nice outside as it is inside. Yep. And the fact that it’s almost gumbo and stew season really has me looking forward to the oh sooo near future. Indeed.
But, there’s one thing I hate in fall or winter, and that’s cold food! My palate craves warmth, and lots and lots of it. Starting in fall, I even let my salads come up to room temperature before I take the first bite.
So, I searched my heart to see what cold, straight-outta-the-fridge food I wanted before the true end of summer. And my mind wandered back to the fresh lemons in my fridge for like the 999th time. Therefore, I knew that creating my own gluten free lemon icebox pie version was what I would be most happy with in the end.
I’m happy to say that I couldn’t have been any more right. This gluten free lemon icebox pie is deep dish deliciousness, ya’ll. And the best part of it all is that you once you bake the pie crust, you’re literally only a few minutes away from completion.
Yes, this gluten free lemon pie is super easy and foolproof if you follow the easy recipe. It honestly only requires a little bit of work. But, it yields a huge payoff that’ll make you want to reward yourself for your efforts again and again and again. Yep.
How to Make Gluten Free Lemon Icebox Pie
Start the gluten free lemon icebox pie by making the 4-ingredient almond flour pie crust:
While the gluten free pie crust is cooling, gather the ingredients for the lemon icebox pie filling:
And pour into the bowl of your electric stand mixer:
And process for a bit using the wire whip:
Then, add a little food coloring to make the pie yellow, if desired:
So that it looks just like this:
And finally, pour it into the cooled pie crust and refrigerate.
And that’s it, y’all!! Your very own gluten free lemon icebox pie is ready to be devoured! The first thing that you notice when you take a bite is the super creamy texture and luscious lemon flavor. I did use lemon juice and lemon zest in the recipe. But, I didn’t stop there. I also upped the citrusy ante with a bit of lemon extract.
Once you’re hooked on the filling, you turn your attention to the buttery, flaky crust that actually crumbles like a pie crust, y’all!!
By the time you’re using your fingers to pick up the last crumbly pieces of this gluten free lemon icebox pie, you’re super happy to have had this experience. But so, so sad that it’s over so soon. Yep.
Share this gluten free lemon icebox pie with those who are loyal and true to you throughout each and every season of your life. And see y’all on the yum side…
Gluten Free Lemon Icebox Pie
- 1 4-ingredient almond flour pie crust
- 1 8-ounce package cream cheese, softened
- 2 14-ounce cans sweetened condensed milk
- 1/2 cup freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 1/2 teaspoon gluten free lemon extract
- 15 to 20 drops gluten free yellow food coloring, optional
- whipped cream for serving, optional
- Make the 4-ingredient almond flour pie crust according to directions. Let cool.
- Pour the cream cheese, sweetened condensed milk, lemon juice, lemon zest and lemon extract in the bowl of your electric stand mixer outfitted with the wire whip.
- Whip the mixture on the medium-high setting for three to four minutes, pausing the unit every 30 to 45 seconds to wipe down the sides of the mixing bowl.
- Add yellow food coloring, if desired, and process for another 30 to 45 seconds, or until the color is evenly disbursed throughout the pie filling.
- Pour into the almond flour crust.
- Cover and refrigerate for at least 2 hours before serving.
- Cover the top of the pie with whipped cream right before serving, if desired.