Cookie Crust Lemon Pie

lemon tart piece

Gluten Free Lemon Pie

Serves 6-8

Pre-heat oven to 350 degrees

Pecan Crust:

1 C Finely ground GF Graham Cookies

4-5 Pamela’s shortbread cookies finely ground in mini processor

2 Tbl coconut flour

2 Tsp. vanilla extract

5 Tbsp. Melted butter


To make crust – mix all ingredients together in bowl. Stir until blended.

With your hands, press crust evenly into pie pan and up sides.

Smaller pie plate works best.

Set aside. Do NOT pre-bake.

crust for lemon tart

Lemon Filling:


3 large egg yolks or 4 small ones.

1/2 c. freshly squeezed Meyer lemon juice

1 14 oz. can organic sweetened condensed milk

1/2 tsp lemon extract

Optional: Lemon zest


For filling: in medium bowl beat egg yolks with condensed milk and lemon juice. Pour filling into prepared crust.

Bake pie at 350 degrees for 35-40 minutes. Let cool.

NOTE: In the mountains it takes 30 minutes to cook.

Serve with fresh berries and homemade cinnamon whip cream

lemon tart

lemon tart with whip cream

Lemon Pie sharing the LOVE 2015

Cinnamon Whip Cream

1 small carton heavy cream OR 1 So Delicious Coconut Cream for a wonderful dairy alternative.

1/3-cup powdered sugar

1 1/2 teaspoons ground cinnamon

1/2-teaspoon vanilla extract

Whip all ingredients together and watch the deliciousness grow!

Keep refrigerated until ready to serve.

Thank you Cousin Erin for sharing the love with us! XOXO

Sharing the love! Poppa Tim with Gma and Gpa Curry celebrating Dad’s 92nd birthday!



Peggy and Megan Curry are a mother-daughter duo that embraces the art of healthy cooking, helping people discover their own healthy lifestyle through delicious food and conscious choices.

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We're Meg and Pegs of the Curry Girls Kitchen, a mother-daughter health coach duo here to help YOU revamp your life from OK… to fabulously delicious! We invite all your senses to play with us.


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