Cookie Crust Lemon Pie
Gluten Free Lemon Pie
Pre-heat oven to 350 degrees
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.
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
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
welcome to our kitchen! come and stay awhile.
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.