Just a reminder to check out my giveaway for two beautiful author signed books about keeping chickens and canning/preserving. If you are interested in healthy, local, sustainable foods, you will love these books!
So remember my lemon curd? The one I said I was going to use between vanilla cake layers for my daughter’s birthday?
Well, guess what? Maddie decided she wanted red velvet cake instead, and believe me: I do what I’m told when it comes to birthday cake requests. So I decided to used the lemon curd in this fabulous gluten-free triple lemon pie instead.
Since I already had the lemon curd on hand, this pie was (honestly!) super easy to make. If you don’t happen to have the lemon curd, though, all I can say is what are you waiting for? My recipe is really simple and very delicious…
This crust is also very simple as it’s made with gluten-free lemon shortbread cookies from Pamela’s. These are widely available, and worked great. You are, of course, free to use another crust if you like. Go for a traditional pie crust if that’s what floats your boat, but my preference for a pie like this is definitely a cookie crust. If you want to make the cookies for the crust yourself and you are not gluten-free, these Meyer Lemon Shortbread Cookies from Tiny Urban Kitchen and these from Merry Gourmet both look great; if you want to use a gluten-free graham cracker crust, you could make one with this recipe (though then it won’t be a triple lemon pie…just a double).
Since there’s lemon curd on top and a lemon cookie crust on the bottom, it’s a triple lemon pie because there is also a lemony middle layer (inspired by the fillings from Phoo-D’s gorgeous lemon chess pie and this lemon tart). I used Meyer lemons from Kim for the filling and I definitely recommend using them over regular (Eureka) lemons: I personally haven’t made the filling with regular lemons so don’t know how it would work out. If you want to try it with regular lemons, don’t use a whole lemon: just the zest of 1-2 lemons and maybe some additional lemon juice…additional sugar might also be required if you don’t want the filling to be super tart.
I froze this overnight for the photos (thinking it would be less messy for slicing), but found that it really doesn’t taste best frozen. It’s very good at room temperature, but I like it best chilled, straight out of the refrigerator.
Gluten Free Triple Lemon Pie
*1 package Pamela's Gluten Free Lemon Shortbread Cookies (9 cookies)
*2 tablespoons organic butter
1 cup organic confectioner's (powdered) sugar
1 whole Meyer lemon (medium sized)
juice of 2 medium sized Meyer lemons
5 whole eggs, preferably organic and free-range
6 tablespoons organic butter, melted
*2 cups Meyer Lemon Curd
1. Preheat the oven to 350 degrees F.
2. Process cookies in a blender until very fine. Add the melted butter and process again. Transfer to a mixing bowl and toss to make sure the cookie crumbs and butter are well mixed, then press firmly into the bottom of a deep pie dish.
3. Clean the blender, then add the sugar, whole lemon, lemon juice and eggs (this, and the crust for that matter, could also be done in a food processor). Process these together until well blended, then add the melted butter and process again.
4. Pour the lemon filling into the cookie shell and place in the center of the oven. Bake until the filling sets and turns a very light brown, about 35-40 minutes.
5. Remove from oven and allow the pie to cool to room temperature. When it is cool, use an off-set spatula to spread the 2 cups lemon curd over the lemon filling. Chill thoroughly before serving (I did this in the freezer overnight, then transferred it to the refrigerator).
This post is linked to Slightly Indulgent Tuesdays.