Gluten Free Lemon Pie

Enjoy every bite of the zesty goodness of this gluten-free lemon pie, featuring a tangy lemon filling and a gluten-free crust that's perfect for satisfying your dessert cravings.

Total Time

45min

5.0

1 Rating

Author: LA LECHERA®

Servings:

Ingredients

•

1 can
(14 oz)

Sweetened Condensed Milk

•

1 1/3 cups

Rice Flour

•

3/4 cup

Cornmeal

•

1/3 cup

Granulated Sugar

•

1/3 cup

Butter

•

Farmhouse Eggs® Large Brown Egg

•

2 1/2

Lemons , juiced

•

Farmhouse Eggs® Large Brown Eggs

•

1 cup

Granulated Sugar

Cooking Instructions

Combine the Rice Flour (1 1/3 cups) , Cornmeal (3/4 cup) , and Granulated Sugar (1/3 cup) in a medium bowl; add the Butter (1/3 cup) and mix with your hands, rubbing with your fingers until the mixture resembles sand. Add the Farmhouse Eggs® Large Brown Egg (1) and mix with your hands until the dough is firm.

Butter and flour a 10-inch tart pan. Roll out the dough and place it into a tart pan.

Preheat the oven to 350 degrees F (180 degrees C). Prick the dough all over with a fork and bake for 10 to 12 minutes and until slightly browned.

Combine Sweetened Condensed Milk (1 can) and the juice from Lemons (2 1/2) in a bowl; stir until smooth. Pour into the crust.

Reduce the oven temperature to 300 degrees F (150 degrees C) and bake for 10 to 15 minutes or until the filling is set and the crust is golden brown. Remove from the oven and let cool.

Combine the Egg Whites (3) and Granulated Sugar (1 cup) in a bowl; set over a pan of hot water, stirring occasionally, until the sugar is completely dissolved.

Remove the bowl from the water bath and beat on high speed with a mixture for 8 to 10 minutes until the volume triples and stiff peaks form.

Decorate the pie with meringue.

Nutrition Per Serving

CALORIES

270

FAT

7.6 g

PROTEIN

5.1 g

CARBS

46.2 g