Lemon Pie with Rice Chex Crust

This rich and creamy lemon pie with a flourless crust made with rice cereal makes an elegant dessert for any special occasion.

• Preparation Time: 29 mins
• Cooking Time: 25 mins
• Total Time: 54 mins
• Calories: 351 Calories

Ingredients

• 3 egg yolks
• 6 tablespoons butter, melted
• 3 large eggs
• 1 tablespoon grated lemon zest, for garnish
• 0.5 cup white sugar
• 0.25 teaspoon ground cinnamon
• 0.5 cup butter, cut into pieces
• 0.5 cup freshly squeezed lemon juice
• 0.25 cup sugar
• 3.5 cups crispy rice cereal squares (such as Rice Chex®), finely crushed
• 0.5 cup heavy cream, chilled

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Stir cereal, sugar, and cinnamon together in a bowl; stir in melted butter until mixture is thoroughly moistened. Press mixture onto bottom and up sides of a 9-inch pie plate using a small, dry measuring cup. Bake in preheated oven until crust is browned and crisp, about 17 minutes. Transfer to a wire rack and let cool 15 minutes.

Step 3

Whisk whole eggs, yolks, lemon juice, butter, and sugar together in a heat-proof bowl set over a pan of simmering water. Whisk until egg mixture is as thick as honey, 5 to 8 minutes. Remove from heat and strain mixture through a fine-mesh sieve into a bowl. Let cool 30 minutes.

Step 4

Beat heavy cream in a bowl with an electric mixer at medium speed until stiff peaks form; gently fold into lemon mixture. Spoon into pie crust and chill 1 hour. Sprinkle with lemon zest.