Ingredients

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.

Reviews & Comments 2

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    " It was excellent "
    lainymc ate it and said...
    grrrrreat!
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  • godsgirl 6 years ago
    oooo, i'm not sure what the gluten free 101 place is. I'll see if I can find that! :)
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  • peetabear 6 years ago
    nice directions for making the pie crust... put the recipe in the 101 gluten free place...
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