Gluten Free Lemon Icebox Pie

A buttery, flaky almond flour crust sets the scrumptious stage for this cool and tangy 30-minute gluten free lemon icebox pie.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: almond crust lemon icebox pie, gluten free lemon icebox pie, gluten free lemon pie, grain free lemon icebox pie, lemon icebox pie, lemon pie with almond flour crust, no bake gluten free pie, no bake pie

Prep Time: 30 minutes

Servings: people

Author: Lyn Corinne Liner | A Sprinkling of Cayenne

Ingredients

1 4-ingredient almond flour pie crust
1 8-ounce package cream cheese, softened
2 14-ounce cans sweetened condensed milk
½ cup freshly squeezed lemon juice
2 tablespoons lemon zest
½ teaspoon gluten free lemon extract
15 to 20 drops gluten free yellow food coloring, optional
whipped cream for serving, optional

Instructions

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.

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