Cookie Crust Lemon Pie


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Cookie Crust Lemon Pie

Serves 6-8



Pecan Crust:

  • 1 C Finely ground GF Graham Cookies
  • 45 Pamela’s shortbread cookies finely ground in mini processor
  • 2 Tbl coconut flour
  • 2 Tsp. vanilla extract
  • 5 Tbsp. Melted butter

Lemon Filling

  • 3 large egg yolks or 4 small ones.
  • 1/2 c. freshly squeezed Meyer lemon juice
  • 1 14 oz. can organic sweetened condensed milk
  • 1/2 tsp lemon extract

Optional: Lemon zest



Cinnamon Whip Cream

1 small carton heavy cream OR 1 So Delicious Coconut Cream for a wonderful dairy alternative.

1/3-cup powdered sugar

1 1/2 teaspoons ground cinnamon

1/2-teaspoon vanilla extract



Pre-heat oven to 350 degrees


  1. To make crust – mix all ingredients together in bowl. Stir until blended.
  2. With your hands, press crust evenly into pie pan and up sides.
  3. Smaller pie plate works best.
  4. Set aside. Do NOT pre-bake.


  1. For filling: in medium bowl beat egg yolks with condensed milk and lemon juice. Pour filling into prepared crust.
  2. Bake pie at 350 degrees for 35-40 minutes. Let cool.

NOTE: In the mountains it takes 30 minutes to cook.

Serve with fresh berries and homemade cinnamon whip cream

Whipped Cream

  1. Whip all ingredients together and watch the deliciousness grow!

Keep refrigerated until ready to serve.

  • Author: Curry Girls Kitchen

Thank you Cousin Erin for sharing the love with us! XOXO

Sharing the love! Poppa Tim with Gma and Gpa Curry celebrating Dad’s 92nd birthday!


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