This gluten-free lemon pie is sunshine on a plate—bright, creamy, and refreshing. With the perfect combination of sweet and tart lemon filling, a buttery shortbread cookie crust, and a fluffy cream topping, this no-bake dessert checks every box.
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Skill Level: Beginner
Shortcut Central: Use a store-bought gluten-free graham cracker crust.
Flavor Remix: Swirl blueberry compote into the lemon filling for a fruity twist.
Allergy Watch: No Eggs, Nut-Free
Who says gluten-free pies have to be complicated? This chilled pie is one of the easiest desserts you can whip up—no oven, no hard-to-find ingredients, and no fuss. If you loved this, don’t miss my strawberry pretzel pie or super simple no-bake Kool-Aid pie!
I originally tested this pie with frozen lemonade, but had to add so much to get that super lemon flavor, it made the pie runny. I also tested using sweetened condensed milk, but found the pie to be cloyingly sweet.
Lemonade powder fit the bill perfectly. It added both the sugar needed and an extra tart lemon flavor. I added an extra splash of lemon juice for both texture and flavor.
Ingredient Notes
- Cream Cheese: You'll need a block of full-fat cream cheese.
- Lemon Juice: Always use fresh lemon juice when possible, not bottled or from concentrate.
- Whipped Topping: Use a whipped cream topping like Cool Whip or make your own at home by whipping heavy cream, powdered sugar, and vanilla extract together until medium peaks form.
- GF Shortbread Cookies: I prefer shortbread cookies over graham crackers for this recipe because the flavor matches better, but you can use either.
- Powdered Lemonade Mix: The powdered mix adds both the lemon flavor and the sweetness needed for the perfect balance.
- Sour Cream: Adds extra tang and smooths out the filling.
- Butter: Use unsalted butter or reduce the salt added by ¼ teaspoon.
- Sugar: I prefer brown sugar, but white sugar works as well.
How to Make Gluten-Free Lemon Cream Pie
A step-by-step visual guide for making gluten-free no bake lemon pie. You can skip to the recipe for the full written instructions.
Prepare the Crust
Use the right amount of butter. Too little and the crust will crumble, too much and it can get greasy. The texture should be like damp sand, so it packs down easily and holds together.
Beat
Beat the ingredients until smooth and creamy; it should be thick, silky, and mousse-like. Then, fold in the whipped topping gently with a spatula. Don’t stir hard or you’ll deflate the mixture.
Bake the Crust
Bake for about 8–10 minutes, just until the edges are lightly golden and the crust feels set. It will continue to firm up as it cools.
Transfer the Filling
Give the pie a gentle shake or tap on the counter to help the filling settle in and smooth out any air pockets.
Recipe Tips
- Use room temperature ingredients for a smoother filling. Let cream cheese, sour cream, and lemon juice sit out for 30–45 minutes before starting.
- Taste and adjust the filling before transferring to the crust. If you want more tang, add a splash more of lemon juice; if you want more sweetness, adding a tablespoon of powdered sugar will do the trick.
- Let the pie chill for at least 4 hours, even better if overnight, for clean slices.
Make Ahead and Storing
Make Ahead: This pie is even better after being chilled for a few hours in the fridge, so it’s perfect to make the day before. It allows the lemon pie filling to fully set and the flavors to meld.
Storing: Cover the pie tightly with a plastic wrap or aluminum foil and store in the fridge for 4-5 days.
Freezing: Freeze the pie (without any fresh garnishes) for up to a month. Thaw in the fridge overnight before serving.
📖 Recipe
Gluten-Free Lemonade Pie (No Bake)
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Ingredients
No Bake Crust
- 1 ½ cups gluten-free shortbread cookies or graham crackers
- 2 Tablespoons light brown sugar
- ¼ teaspoon kosher salt
- 6 Tablespoons unsalted butter melted
Pie Filling
- 8 ounces (113.4 g) cream cheese softened to room temperature
- ½ cup sour cream
- ½ cup powdered lemonade mix *like Country Time
- ¼ cup lemon juice
- 4 ounces (226.8 g) whipped topping (like Cool Whip) thawed, plus more for servings
Instructions
- In a mixing bowl, whisk together the graham cracker crumbs, brown sugar, and salt. Add the melted butter and stir until the crumbs are evenly moistened. The mixture will still be quite crumbly.1 ½ cups gluten-free shortbread cookies, 2 Tablespoons light brown sugar, ¼ teaspoon kosher salt, 6 Tablespoons unsalted butter
- Press the crumbs evenly over the bottom and up the sides of the pie pan. Use the bottom of a small glass to firmly press the crust down and guide it up the sides.
- Bake the crust for about 10 minutes at 350 , or until just set. Let it cool completely. OR- freeze for 30 minutes.
Pie Filling and Assembly
- In a medium bowl, beat together the cream cheese, sour cream, lemon juice, and lemonade mix. Gently fold in the whipped cream until the mix is smooth with no streaks.8 ounces cream cheese, ½ cup sour cream, ½ cup powdered lemonade mix, ¼ cup lemon juice
- Transfer the filling to the cooled pie crust and smooth the top. Cover and refrigerate at least 4 hours before serving with additional whipped cream.4 ounces whipped topping (like Cool Whip)
Equipment
- food processor
- pie plate
- electric mixer
Notes
- Place whole cookies in a food processor and pulse until broken up. Or place them in a zip-loc bag and crush them with a rolling pin.
- Keep the prepared crust, cover with plastic wrap, in the refrigerator for up to 2 days before using it in your recipe.
- You can substitute ½ cup frozen lemonade concentrate for the lemonade mix and lemon juice but add sugar to taste.
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