Lemon Crunch Pie

Lemon Crunch Pie Filling

This pie is best made the day before and kept in the refrigerator, covered overnight. You can serve it the day you make it, just give it a couple of hours to set in the refrigerator before serving. Use Key Lime juice instead of Lemon juice for another variety of this pie.

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Lenon Crunch Pie

This fresh tasting wonderful recipe is perfect anytime of the year!

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Dessert

Cuisine: American

Keyword: gluten free desserts, gluten free lemon pie, lemon crunch pie, lemon flavored desserts, lemon pie, lemon quick dessert, quick easy desserts

Servings: 8 people

Calories: 382kcal

Author: babbitts

Ingredients

• 1 ea fully cooked GF pie shell or pie shell of your choice
• 1 can sweetened condensed milk
• 3/4 cup lemon juice (1/2 cup if you like it less tart)
• 5 each egg yolks (large egg)
• 1 tsp vanilla
• 2 tbls butter
• 2 tbls sugar
• 1/2 cup Kathys GFFM or other GF flour or flour of your choice

Instructions

• Preheat the overn to 325 F
• mix the sugar and GF flour (or wheat flour if not gluten-free) in a bowl and cut in the butter until small clumps form, about the size of a raw pea. Set aside.
• With a wire whisk, mix the sweetened condensed milk and egg yolks until completely mixed in. Add the lemon juice and vanilla and continue to mix with a whisk until completely mixed in.
• Pour into the cooked pie shell and crumble the flour and butter mixture over the pie filling.
• Bake in 350 F oven for about 20 minutes.
• Remove the pie from the oven and let it cool before serving.