Desserts Pies Custard and Cream Pies Lemon Pies Lemon Pie with Rice Chex Crust 3.7 (6) 6 Reviews 3 Photos A flourless crust is a Passover tradition. This rich and creamy lemon pie with a flourless crust is made with rice cereal for an elegant Passover dessert. Submitted by SandyG Updated on February 16, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 3 Prep Time: 29 mins Cook Time: 25 mins Additional Time: 1 hr 21 mins Total Time: 2 hrs 15 mins Servings: 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings Crust: 3 ½ cups crispy rice cereal squares (such as Rice Chex®), finely crushed ¼ cup sugar ¼ teaspoon ground cinnamon 6 tablespoons butter, melted Filling: 3 large eggs 3 egg yolks ½ cup freshly squeezed lemon juice ½ cup butter, cut into pieces ½ cup white sugar ½ cup heavy cream, chilled 1 tablespoon grated lemon zest, for garnish Directions Preheat oven to 350 degrees F (175 degrees C). 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. 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. 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. Cook's Note: If you prefer a non-dairy dessert, swap in margarine or coconut oil for the butter in the crust and filling, and just skip folding in the whipped cream (filling will be more like lemon curd than chiffon). I Made It Print Nutrition Facts (per serving) 351 Calories 29g Fat 21g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 351 % Daily Value * Total Fat 29g 37% Saturated Fat 17g 87% Cholesterol 212mg 71% Sodium 179mg 8% Total Carbohydrate 21g 8% Dietary Fiber 0g 1% Total Sugars 19g Protein 4g 7% Vitamin C 8mg 9% Calcium 37mg 3% Iron 1mg 3% Potassium 68mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.