Gluten-Free Lemon Pie

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 came in the mail, and I have been working on a bunch of gluten-free pies, quiche etc. for the past couple of weeks.

Also….. SUMMER!! I had my last day of junior year last week and am so excited for the best summer to come. I have a bunch of classes, volleyball camps, and working with an organization called DOROT (check out their adult, child, and teen volunteering programs dorotusa.org, their work is incredible). Nevertheless, I am 100% surely going to have 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 have a tendency to only cook fruit dishes in the summer, so I knew that the best way to celebrate the beginning of the season was cook a lemon dish! I decided that I wanted to make the recipe more unique and 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. The smooth texture of the pie goes perfectly with the very sweet taste; you need to have a strong sweet tooth to enjoy this dish.

ENJOY!!

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Ingredients

Gluten-Free Pie Crust
1 1/4 cups Gluten-Free Multi-Purpose Flour 
1/2 teaspoon xanthan gum
1/2 teaspoon salt
6 tablespoons cold butter
1 large egg
2 teaspoons lemon juice or vinegar
Lemon Base
3 egg yolks 
1 1/2 cups sugar
1/3 cup plus 1 tablespoon cornstarch
1 1/2 cups water 
3 tablespoons butter or margarine 
2 teaspoons grated lemon peel
1/2 cup lemon juice
2 drops yellow food color, if desired
Lemon Curd Topping
1/2 cup fresh lemon juice
2 teaspoons of lemon zest
1/2 cup sugar
3 eggs
6 tablespoons of butter cut into very small squares

Directions

  1. Whisk together the flour or flour blend, sugar, xanthan gum, and salt.
  2. 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.
  3. 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.
  4. 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.
  5. Meanwhile, preheat oven to 475 and lightly grease a 9″ pie pan
  6. 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.
  7. Cook for 8-10 minutes or until the crust is light brown color.
  8. When the crust is done remove from over and lower oven heat to 400 .
  9. While the crust is cooking beat egg yolks together with a fork.
  10. 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.
  11. 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.
  12. Stir in butter, lemon peel, lemon juice and food color.
  13. Pour into pie crust. Bake 8 to 12 minutes or until the surface of the pie is not longer wet.
  14. Cool away from draft for around 30 minutes.
  15. While the pie is cooling make the lemon curd. 
    1. 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. 
    2. 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.
    3. Remove from heat and pour into a bowl. Immediately cover and cool for 15 minutes
  16. After 15 minutes, spread the still-warm curd over the top of the lemon pie.
  17. Let sit for another hour and then cover and refrigerate until ready to serve.

 

Love,

Ally