Meyer Lemon Cream Pie (Gluten Free)

Four ingredients, one great pie.  Typically, if I make a lemon pie, I’ll be the only one eating it.  So, in an attempt to change Don’s palate, I thought lemons from our luscious Meyer Lemon tree and some cream, might be the ticket.  Then, I used mashed Larabars to make the crust.  Voila, a delicious Meyer Lemon Cream Pie (Gluten Free) that Don loves.  My next Meyer Lemon recipe will undoubtedly be Lemon Sorbet.

Meyer Lemon Cream Pie (Gluten Free)

Meyer Lemon Cream Pie (Gluten Free)

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 4 hours, 50 minutes

Yield: 8 inch pie


  • 3 Larabars*
  • 3 large egg yolks
  • 1 (14 oz) can sweetened condensed milk
  • 1/2 cup Meyer Lemon juice
  • Whipped cream


  1. Press Larabars into the bottom of the pie pan.
  2. Heat oven to 325, and grease an 8" pie pan.
  3. Beat egg yolks in medium bowl with electric mixer.
  4. Add sweetened condensed milk and lemon juice. Mix well, and pour into crust.
  5. Bake 30 to 35 min. or until set. Remove from oven. Cool.
  6. Chill at least 3 hrs in fridge before serving.
  7. Serve topped with whipped cream.
  8. *other crust options: process pecans (or nut of choice), process pecans and dates together, processed gluten free granola bars