pie - gluten free crustless lemon cheesecake pie

By tinathorn

Ingredients

• 3 large egg yolks
• 1 can sweetened condensed milk
• 1/2 cup fresh lemon juice (about 3 lemons, see notes)
• 8 ounces cream cheese, softened
• 1 tbsp gluten-free flour mix
• If you want to make this recipe grain free, you can use sifted coconut flour as your flour.

Details

Servings 1
Adapted from glutenfreeeasily.com

Preparation

Step 1

Preheat oven to 350 degrees.
All ingredients to large bowl and mix on high speed until fully combined and smooth.
Pour filling into pie plate. I used a deep dish pie plate.
Bake for about 20 to 30 minutes. Test with a toothpick for doneness. (Start testing at the 20-minute mark.)
The pie will puff up during baking, but will “shrink” as it cools.
Cool completely in refrigerator before serving.