Recipe

Gluten-free Lemon Cream Pie Recipe

	Godsgirl / All my dishes 1 year, 1 month ago 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. Prep:50m Servings:8	Godsgirl
	glutenfree

Does this look good? Yeah! / Nope

Recent Gawkers

ash_abro

akared

shelle

godsgirl

peetabea

linspj

elkabong

Ingredients

Crust

½ cup white rice flour

½ cup potato starch

½ cup cornstarch

¼ cup corn flour

¼ cup tapioca flour

1 tsp xanthan gum

1 cup very cold butter

6-8 tbls very cold water (approx.)

Lemon Filling

1-1/2 cups sugar

6 tblsp cornstarch

½ tsp salt

1-1/4 cups water

2 tblsp butter

1 tsp grated lemon peel

4 to 5 drops yellow food coloring, optional

1/2 cup lemon juice (or less if you like it less tart)

Cream Cheese Filling

2 pkgs (1-8 oz, 1-3 oz) cream cheese, softened

¾ cup powdered sugar

1-1/2 cups whipped topping

1 tblsp lemon juice

Directions

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.

Not quite what you're looking for? See more Dessert / Pies And Tarts

Or see more just like this