Gluten-Free Lemon Cream Pie

Preheat the oven to 350F.

For the shortbread crust: In the bowl of a food processor, blend the shortbread cookies until they turn into crumbs. Pour the shortbread crumbs into a medium mixing bowl.

Add the brown sugar and gluten-free flour to the shortbread crumbs and mix until well-combined. Add the melted butter and stir until fully combined and all of the crumbs are moistened.

Press the crumbs firmly into the bottom and up the sides of a 9-inch pie pan.

Bake for 8-10 minutes. Remove from the oven and set aside to cool for 10 minutes while you make the filling.

For the lemon filling: Add the sweetened condensed milk, egg yolks, lemon juice and salt to the bowl of a stand mixer or a hand mixer. Mix on medium speed for 3-4 minutes.

Bake for 18-20 minutes, or until only slightly jiggly in the center. You want it to be mostly set.

Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill for at least 1 hour (or up to 2 days) before serving.

For the whipped cream topping: In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, whip together the heavy whipping cream, powdered sugar and vanilla on medium-high speed until stiff peaks form, about 4-5 minutes.

Spread the whipped cream over the chilled pie. Garnish with lemon slices if desired.