Gluten Free Lemon Icebox Pie

I was looking through a magazine and came across a recipe for lemon icebox pie. It reminded me of a dessert my aunt made in the summer when I was a child. It was creamy, cold and lemony. I' m not very fond of chocolate, so desserts with vanilla or lemon always catch my attention. Not sure if this was the same recipe, because I don't think my aunt baked hers, I thought she just refrigerated it.  But I was craving the creamy, lemony flavor I remembered, so I thought I'd try it. And, the only ingredient I had to substitute that wasn't gluten free were the graham crackers.

This is a simple recipe with only a few ingredients. You don't even have to pull out a mixer, you just whisk it all together. I haven't come across a good GF graham cracker, so I decided to use GF ginger snaps instead. I've successfully used these to make a crust for pumpkin pie and I thought they would pair nicely with the tart lemon filling.

The pie was amazing! Refreshing, creamy, tart, lemony. An easy summer dessert and gluten free :)


Gluten Free Lemon Icebox Pie                                                    Printable Recipe
8 oz bag gluten free ginger snaps
1/4 c sugar
1/4 tsp salt
6 tbsp unsalted  butter, melted
8 large egg yolks
1 tbsp lemon zest
1  and 1/4 cups fresh lemon juice ( 5 or 6 lemons)
2 - 14 oz cans sweetened condensed milk

Heat oven to 325 degrees. Crush ginger snaps until fine, combine with sugar, salt and butter. Press into the bottom and two thirds up the sides of a 9" springform pan. Place on a rimmed baking sheet (this will catch any liquid that comes out of the pie as it is baking so it doesn't drip in the oven) . Whisk egg yolks until pale, a few minutes. Whisk lemon juice, zest and condensed milk until combined. Add to yolks and mix well. Pour into crust and bake for about 25 minutes until center jiggles slightly. Cool for 1 hour. Cover with plastic wrap and and freeze for 6 hours. Let sit at room temp for 10 -15 minutes before serving.