As I mentioned in my last post, we recently bought a bunch of bags of gluten-free pie crust. My gluten-free mom was ecstatic when they arrived in the mail, and I have been working on gluten-free pies, quiche etc. for the past few weeks.
Also….. SUMMER!! I had my last day of Junior year last week, and I’m so excited for the best summer yet. I have a bunch of classes scheduled, volleyball camps, and I’m working with an organization called DOROT (check out their adult, child, and teen volunteering programs dorotusa.org. Their work is incredible). Nevertheless, I’ll have 100% more time to cook, bake, and work on my blog.
In the spirit of summer, I decided to make a gluten-free lemon (non-meringue [ew]) pie. I really enjoy preparing recipes in the summer when I can use the freshest in-season fruit. I knew that the best way to celebrate the beginning of the season was cook a citrus focused pie. I wanted to give the recipe a bit more of a punch, so I added a layer of lemon curd on the top of the pie.
This pie is basically a giant lemon bar that tastes even more delicious with the lemon curd on top. The smooth texture of the pie goes perfectly with the very sweet, tangy taste of lemon; you need to have a strong sweet tooth to enjoy this dessert.
1 1/4 cups Gluten-Free Multi-Purpose Flour
- Whisk together the flour or flour blend, sugar, xanthan gum, and salt.
- Cut the cold butter into pats, then work the pats into the flour mixture until it’s crumbly, with some larger, pea-sized chunks of butter remaining.
- Whisk the egg and vinegar or lemon juice together until very foamy. Mix into the dry ingredients. Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary.
- Shape into a ball and chill for an hour (up to overnight). Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.
- Meanwhile, preheat oven to 475 and lightly grease a 9″ pie pan
- Roll out on a piece of plastic wrap, on a silicone rolling mat, or in a pie bag that’s been heavily sprinkled with gluten-free flour or flour blend. Invert the crust into the prepared pie pan.
- Cook for 8-10 minutes or until the crust is light brown color.
- When the crust is done remove from over and lower oven heat to 400 .
- While the crust is cooking beat egg yolks together with a fork.
- In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
- Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat.
- Stir in butter, lemon peel, lemon juice and food color.
- Pour into pie crust. Bake 8 to 12 minutes or until the surface of the pie is not longer wet.
- Cool away from draft for around 30 minutes.
- While the pie is cooling make the lemon curd.
- Whisk the juice, eggs, and sugar together in a saucepan. Mix in the butter over low heat. CONTINUE TO WHISK, if the eggs become overheated they will cook on their own.
- Whisk for around six minutes or until the curd is thick and the lines of the whisk hold. It will be done when the first bubbles appear.
- Remove from heat and pour into a bowl. Immediately cover and cool for 15 minutes
- After 15 minutes, spread the still-warm curd over the top of the lemon pie.
- Let sit for another hour and then cover and refrigerate until ready to serve.