Gluten-Free Fluffy Lemonade Pie Recipe

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Photograph: Elizabeth Barbone

Inspired by a back-of-box Jell-O pie, this rendition combines fresh-squeezed lemon juice and sweetened whipped cream with some gelatin to hold it all together. The result is an absorbingly light, zesty pie reminiscent of lemonade.

Why this recipe works:

  • Soft-set gelatin combines with sweetened whip cream to make a fluffy, and no-bake, summer pie filling.
  • A simple cookie crust comes together in just seconds.

Note: As written, this recipe makes a sweet-tart fluffy lemonade pie. If you prefer, swap the lemon juice for freshly squeezed lime juice. Or, if you can't decide, use half lemon juice and half lime juice!

Recipe Facts

Active: 35 mins
Total: 9 hrs
Serves: 8 servings

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  • For the Crust:
  • 1 1/2 cups finely ground gluten-free vanilla cookies, about 22 cookies or 1 (10.5-ounce) package, such as Glutino brand
  • 4 tablespoons unsalted butter, melted
  • For the Filling:
  • 1/4 cup fresh lemon juice from 2 lemons
  • 2 tablespoons cold water
  • 1 tablespoon unflavored gelatin
  • 3/4 cup cold water
  • 1/2 cup granulated sugar
  • 1 1/2 cups cold heavy cream
  • 1/4 cup powdered sugar
  • Zest of 1 lemon


  1. For the Crust: Preheat oven to 350°F. In small bowl, combine vanilla cookie crumbs and melted butter. Stir with a fork to combine. Mixture should be damp and hold together when pressed. Press crumb mixture onto the bottom and sides of a 9-inch pie plate. Bake until set and aromatic, about 10 to 12 minutes. Remove crust from oven and place on a wire rack to cool.

  2. For the Filling: Combine lemon juice and 2 tablespoons water in a small saucepan. Sprinkle gelatin on top and allow to stand for 5 minutes.

  3. In a separate small saucepan, combine 3/4 cup water and granulated sugar. Heat over medium-high heat, stirring occasionally, until sugar dissolves. Set aside.

  4. Cook gelatin mixture over low heat, without allowing liquid to boil, until gelatin is dissolved, about 4 minutes. In a small bowl, stir together gelatin mixture and sugar mixture. Chill until soft set, about 2 1/2 hours (the gelatin should wiggle but you don’t want it totally set).

  5. In the bowl of a stand mixer fitted with the whisk attachment, combine heavy cream and powdered sugar and whip to medium-firm stiffness. Add gelatin and whip until the gelatin is combined. Spoon into prepared pie crust. Sprinkle lemon zest over the top of the pie. Chill for 6 hours or until fully set. Serve. Leftover pie can be refrigerated for up to 4 days.

Special equipment

9-inch pie plate, stand mixer

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