Gluten-Free Creamy Lemon Creme Fraiche Pie
This luxurious lemon pie combines tangy citrus filling with rich creme fraiche for an elegant dessert perfect for special occasions. The custard-like filling features fresh lemon zest and juice balanced with creamy butter and milk, while a hint of cinnamon adds warmth. Topped with almond-scented whipped cream mixed with additional creme fraiche, this pie offers sophisticated flavors that make it ideal for dinner parties or holiday gatherings. The recipe creates a restaurant-quality dessert with bright, creamy layers that complement each other beautifully.
Ingredients
- 1 deep dish baked pie shell
- 1 cups sugar
- 3 tablespoons cornstarch
- ½ cups butter
- 1 lemon, zest coarsely chopped
- ⅓ cup lemon juice
- 3 egg yolks
- 1 cup milk
- ½ teaspoon cinnamon
- 1 ¼ cup creme fraiche
- 1 tablespoon almond extract
- 1 cup heavy whipping cream
- ¼ cup creme fraiche
- 1 tablespoons sugar
- 1 tablespoons almond extract
Instructions
- 1
Combine sugar and cornstarch in a heavy pot
- 2
Whisk thoroughly to fully incorporate cornstarch with sugar
- 3
Add milk, butter, lemon zest, lemon juice, egg yolks and cinnamon to the pot
- 4
Mix with whisk and turn heat to low medium until butter melts
- 5
Once butter melts, increase heat to medium and whisk constantly until filling is thick and smooth
- 6
Pour filling into a bowl and allow to cool on counter
- 7
Cover bowl once filling is almost completely cool and refrigerate to chill
- 8
Prepare and bake pie crust while filling cools, allow crust to cool before filling
- 9
Whip heavy cream with sugar and almond extract
- 10
Fold in creme fraiche to whipped cream mixture
- 11
Fill cooled pie crust with chilled lemon filling
- 12
Top with almond creme fraiche whipped cream
Tips
Whisk constantly when cooking the filling to prevent lumps and ensure smooth texture
Cool the filling completely before assembling to prevent melting the whipped cream topping
Use fresh lemon zest for the brightest flavor - avoid pre-grated zest which lacks intensity
Good to Know
Refrigerate covered up to 3 days - best served within 24 hours
Filling can be made 1 day ahead, assemble pie day of serving
Slice with sharp knife, clean between cuts for neat presentation
Common Mistakes
Whisk constantly while cooking to avoid lumps in filling
Cool filling completely before adding whipped cream to prevent melting
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this pie ahead of time?
Yes, make the filling up to one day ahead and refrigerate. Assemble with whipped cream topping the day you plan to serve for best texture.
What if my filling gets lumpy while cooking?
Strain the hot filling through a fine mesh sieve to remove lumps, or use an immersion blender briefly to smooth it out.
How long will this pie keep in the refrigerator?
The assembled pie will keep covered in the refrigerator for up to 3 days, though it's best enjoyed within 24 hours of assembly.