If a Recipe does not yet include the full ingredients and/or instructions text, it will be updated in the near future — please watch our Gluten-Free Blog for Recipe-Release Announcements.
Gluten Free Recipes from Gluten-Free-Desserts.com
Gluten-Free & Wheat-Free
Lemon-Bar / Lemon-Custard Pie Recipe
GF Recipe Summary
Gluten-Free Lemon-Bar / Lemon-Custard Pie: A sweet and tangy lemon-filled delight; adapted from our Lemon-Bars recipe.
This gluten-free lemon-bar-pie recipe emerged when tinkering around with another recipe I really enjoy — the "Lemon Bars" recipe from our Gluten-Free Desserts Cookbook which provided the sweet yet tangy lemon custard filling (the recipe is on page 152 in the Print edition of the cookbook). The custard filling was combined with a simple to make pie crust yielding this "Lemon Bar Pie" (as I call it at home), or perhaps just "Tangy Lemon Custard Pie" for anyone not familiar with the reference to the gluten-free lemon bars this descended from.
I certainly enjoyed the outcome of this combination of wheat-free / gluten-free crust and filling. The coconut and almond in the crust provided wonderful synergistic flavors that blended beautifully with the tangy-sweet lemon custard. In addition, the ground flax, almond meal, and coconut provide a more hearty texture to the pie crust.
The pie version maintains its dedication to the all important lemon flavor while slightly de-emphasizing the lemon — as compared to the original lemon-bars which have a very neutral base/crust where the only added flavor is perhaps a bit of vanilla — this crust contributes more flavors of coconut, flax, and almond that combine with the lemon wonderfully.
Gluten-Free Recipe Card and Pictures
½ Stick Butter (i.e., 4 Tablespoons) — soft/partially-melted ¼ Cup Sugar ½ Cup Ground Flaxseed 1 Cup Almond Meal ⅓ Cup Unsweetened medium-shredded Coconut
The gluten-free lemon bars custard-filling recipe (from our cookbook) is rather simple and very much lemon-centric, using just the following ingredients: a few lemons (their juice and zest), a few eggs, some sugar, and a bit of cornstarch. There is no watering down that lemon power... lemons provide all the liquid here. That's it... a potent lemon filling for our pie. Exact custard recipe can be found in our Gluten-Free Desserts Recipes Book (page 152).
This should be rather simple if you have the Lemon-Bars recipe in hand (has the custard creation steps).
Create the crust by mixing together all crust ingredients in a bowl (hand mixing) until ingredients are equally dispersed for the most part. Then, pressed that crust mixture into a pie pan (or, a Pyrex pie plate like we used for the pie pictured here).
The crust is then baked for approximately 25 minutes at 325°F before adding the custard filling and baking it another 25 minutes or so (until the lemon filling sets up).
Your resulting lemon custard pie should look similar to my picture (above).