Lemon Icebox Pie With Almond Flour Crust
I love lemon SO so much and got a hankering this week to make some sort of cold and delicious lemon dessert. Well, I found it. Then made it. Then ate it. Then cried. This recipe is so incredibly simple. I’ve never in my life made a pie or crust, and I’m pretty damn proud of myself for this one. It’s even a gluten-free lemon pie because of the almond flour, which isn’t a “thing” for me but I try to lean that way sometimes with baking if I can!
HEADS UP THOUGH:
You have to let the pie fully set for 6 hours in the fridge (or overnight), so know that ahead of time and plan accordingly!
Lemon Icebox Pie With Almond Flour Crust by From Scratch Fast
Makes 8 slices
INGREDIENTS:
Easy Almond Crust:
Cooking spray or oil, for pan
1 1/2 cups (165 g) lightly packed almond flour
1/4 cup (50 g) sugar
2 tablespoons (18 g) cornstarch
1/8 teaspoon fine sea salt
5 tablespoons cold unsalted butter, diced
Filling:
1 cup heavy cream
Zest from 2 large lemons
1/4 cup fresh lemon juice
1 14- ounce can sweetened condensed milk
DIRECTIONS:
Preheat the oven to 350º and lightly grease a 9-inch springform pan with cooking spray or oil.
Make the crust
In a bowl, whisk together the almond flour, sugar, cornstarch and salt. Scatter in the butter. Using your fingers or a pastry cutter, rub the butter into the flour mixture until the butter is mostly incorporated—the mixture should look sandy and there should still be some small bits of butter. The dough will still seem too dry, but trust me here! Pour the crust into the prepared springform pan and press it evenly over the bottom and up the sides of the pan (using the flat side of a measuring cup helps to get it into the edges). The crust should go about 1 1/4- to 1 1/2-inches up the sides. Bake until golden around the edges, about 15-18 minutes. Let cool completely (you can put it in the refrigerator to cool quickly, if desired).
Make the filling and chill
Using hand beaters or a standing mixer, beat the heavy cream to medium peaks (the cream should hold a point but still look billowy). Add the lemon zest, lemon juice and sweetened condensed milk. Blend on low until fully incorporated. Pour the mixture into the cooled crust (don’t go over the top of the crust—you might not need all of the filling). Cover and refrigerate for at least 6 hours, preferably overnight.
To remove the pie from the springform mold, run a small offset spatula or thin knife along the edges, then un-mold. Run a large off-set spatula under the pie to transfer it to a cake stand or platter (or serve it directly on the springform base!). Serve cold and go to heaven!
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