Gluten-Free Lemon Cream Pie
From godsgirl 15 years ago
- - to make
- Serves 8
This is a bit time consuming but still my absolute favorite pie. You can shorten the prep time by purchasing a pre-made gluten-free pie crust. Just remember that it needs to be refrigerated overnight before serving.
Ingredients
- Crust shopping list
- ½ cup white rice flour shopping list
- ½ cup potato starch shopping list
- ½ cup cornstarch shopping list
- ¼ cup corn flour shopping list
- ¼ cup tapioca flour shopping list
- 1 tsp xanthan gum shopping list
- 1 cup very cold butter shopping list
- 6-8 tbls very cold water (approx.) shopping list
- lemon Filling shopping list
- 1-1/2 cups sugar shopping list
- 6 tblsp cornstarch shopping list
- ½ tsp salt shopping list
- 1-1/4 cups water shopping list
- 2 tblsp butter shopping list
- 1 tsp grated lemon peel shopping list
- 4 to 5 drops yellow food coloring, optional shopping list
- 1/2 cup lemon juice (or less if you like it less tart) shopping list
- cream cheese Filling shopping list
- 2 pkgs (1-8 oz, 1-3 oz) cream cheese, softened shopping list
- ¾ cup powdered sugar shopping list
- 1-1/2 cups whipped topping shopping list
- 1 tblsp lemon juice shopping list
How to make it
- Combine flours and xanthan gum. Cut butter into flour mixture until consistency of bread crumbs (a pastry blender works great for this). Add enough of the water to form a ball. Refrigerate for 30 minutes.
- Divide dough in half. Roll into balls. Wrap one tightly and freeze for later use. Roll remaining dough ball out on parchment paper sprinkled with corn starch. Place pie dish upside down on dough circle and flip over.
- Place double thickness of heavy-duty foil on top of unlined pie crust. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
- In a saucepan, combine sugar, cornstarch and salt. Stir in water; bring to a boil over medium-high heat. Reduce heat; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in butter, lemon peel and food coloring, if desired. Gently stir in lemon juice (do not over mix). Cool to room temperature, about 1 hour.
- In a mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped topping and lemon juice. Refrigerate ½ cup for garnish. Spread remaining cream cheese mixture into shell; top with lemon filling. Chill overnight.
- Place reserved cream cheese mixture in a pastry bag with a #21 star tip; pipe stars onto pie. Store in refrigerator. Yield: 6-8 servings.
People Who Like This Dish 5
- GenC Arizona City, AZ
- cjs San Francisco
- adriannla Shreveport, LA
- godslittledoodlebug Richmond, CA
- godsgirl Casa Grande, AZ
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lainymc
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