Today’s gluten-free and crustless Lemon Cheesecake Pie recipe is one of those recipes that “came to me” after seeing a couple of ingredients and running across lemon recipes in an old church cookbook. This recipe is my solution for a dessert that offers some great lemon flavor, but is not majorly tart. The cheesecake factor is responsible for the “lighter” lemon flavor.
Lemon Cheesecake Pie Fits the GFE Approach
This Crustless Lemon Cheesecake Pie totally fits my gluten free easily (gfe) approach. If you’re new to gfe, the gfe approach focuses on real food that’s naturally gluten free first and foremost. After real food, the gfe approach includes some mainstream products that happen to be gluten free. And, last, if needed, gluten-free specialty items are used, but they’re not used that often and when they are, they are usually used in small amounts.
The gfe approach is the easiest, healthiest, and least expensive way to live gluten free.
This pie contains only five ingredients. Two are “real food” ingredients—egg yolks and fresh lemon juice—that are naturally gluten free. Two of the other ingredients are mainstream ready-made products—sweetened condensed milk and cream cheese—that happen to be gluten free. The last ingredient is a gluten-free specialty item—gluten-free flour mix—but only a tablespoon of the ingredient is required and you could probably get away without it, but I liked the firmer texture that the added flour mix gave to this pie.
Crustless and flourless recipes are the focus of my gfe baking recipes, because they can made with very little or no gluten-free specialty ingredients. Plus, without a crust (or without flour), you really do enjoy much more of the essential flavors of the recipe’s ingredients.
Admittedly this recipe is not picture perfect. Not even close. And, honestly, I don’t really care about that. The photos are good enough and I hope you can see this pie’s lemon creaminess and imagine just how good it is. Personally I rushed the baking of my pie just a bit, because I was so anxious to try it!
But picture perfect or not, I have to share this recipe now because I won’t be making it again for a good while. Mr. GFE and I are committed to not eating sweets that often and I don’t have folks to share treats with since I retired from my office job and my support group. So waiting for a great photo of this recipe would be a very long wait and I am certain that you need this recipe now!
By the way, if you need a more individual approach to cheesecakes because not everyone likes lemon, give these Mini Cheesecakes a try! If you’re in the mood for pumpkin, try these Pumpkin Cheesecake Desserts.
- 3 large egg yolks
- one 14-ounce can sweetened condensed milk
- ½ cup fresh lemon juice (about 3 lemons, see notes)
- 8 ounces cream cheese, softened
- 1 tbsp gluten-free flour mix (I used my Two-Ingredient Gluten-Free Flour Mix; see notes for a grain-free option)
- Preheat oven to 350 degrees.
- All ingredients to large bowl and mix on high speed until fully combined and smooth.
- Pour filling into pie plate. I used a deep dish pie plate.
- Bake for about 20 to 30 minutes. Test with a toothpick for doneness. (Start testing at the 20-minute mark.)
- The pie will puff up during baking, but will “shrink” as it cools.
- Cool completely in refrigerator before serving.
If you want to make this recipe grain free, you can use sifted coconut flour as your flour.