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.
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.