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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.

gluten free lemon pie

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 Meyer lemon pie

Gluten Free Triple Lemon Pie

serves 8

Ingredients:

Crust:
*1 package Pamela's Gluten Free Lemon Shortbread Cookies (9 cookies)
*2 tablespoons organic butter

Filling:
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

Topping:
*2 cups Meyer Lemon Curd

Directions:

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.

 

18 Comments

  1. 1

    Liz the Chef — January 29, 2011 @ 3:54 pm

    I think Kim deserves a slice of this!

  2. 2

    Winnie — January 29, 2011 @ 4:01 pm

    Oh, yes definitely! Except she lives 3000 miles away. And I already ate the whole pie ;)

  3. 3

    jaime sauve — January 29, 2011 @ 5:02 pm

    After seeing your recipe for the lemon curd I wanted to try it. It turned out awesome!! I did not know exactly what to do with it though so I made a vanilla cake and put it between the layers and topped it with vanilla icing and lemon rind much like you were going to do. It was honestly one of the best cakes I ever tasted!!!! Thank you so much for the inspiration. This recipe for the pie is next on my list as I have totally fallen in love with lemon curd. (Never had it before this). So any more ideas for what to use lemon curd in or on would be greatly appreciated! Maybe you could email me any suggestions? Thank you so much and happy baking.

  4. 4

    Sylvie @ Gourmande in the Kitchen — January 29, 2011 @ 5:05 pm

    Three layer of lemony goodness, I think I’m in lemon heaven! Topping the lemon pie with lemon curd – fantastic idea!

  5. 5

    Evan Thomas — January 29, 2011 @ 5:30 pm

    Great recipe! I would never have guessed the gluten-free crust would be that easy. I’ll have to keep that in mind.

  6. 6

    Phoo-d — January 29, 2011 @ 9:00 pm

    This looks amazing! I will have to keep an eye out for those lemon shortbread cookies. They sound great.

  7. 7

    SMITH BITES — January 30, 2011 @ 7:50 am

    honestly, mouth watering right now – i’ve been hankering for lemon pie because why yes, i DO have lemon curd stored away!!!

  8. 8

    Peggy — January 30, 2011 @ 11:23 am

    Bring on the triple goodness! I definitely wouldn’t mind a slice of this right about now!

  9. 9

    Tweets that mention Triple Lemon Pie (Gluten-Free) | Healthy Green Kitchen -- Topsy.com — January 30, 2011 @ 4:28 pm

    [...] This post was mentioned on Twitter by Jessica Marie, Jen Smith. Jen Smith said: RT @EatLikeMe: Triple Lemon Pie (Gluten-Free) | Healthy Green Kitchen: http://bit.ly/fBPXiT [...]

  10. 10

    Kim — January 31, 2011 @ 11:04 pm

    Ooooooohhhhh…. now doesn’t this pie look great?! My favorite picture is the empty plate and fork.

    If you hadn’t eaten the whole pie, I’d ask you to ship a slice. :) I’m finally running out of my lemons, will be so sad when they’re all gone!!

    [K]

  11. 11

    Christine — February 1, 2011 @ 5:18 pm

    Wow. I LOVE lemon stuff and this looks amazing. It makes me feel like spring is a lot closer than it actually is!

  12. 12

    amy — February 3, 2011 @ 2:22 am

    These lemon pic loos delicious. I love lemon and gotta give this a try.

  13. 13

    Recipe for Gluten Free, Sugar Free Slightly Indulgent Tuesday, 2/8/11 — February 8, 2011 @ 8:36 am

    [...] Triple Lemon Pie from Healthy Green Kitchen [...]

  14. 14

    Top 10 Glutten Free Desserts | taste station — July 9, 2011 @ 7:08 am

    [...] Triple Lemon Pie Using gluten free lemon shortbread cookies as the base of the crust, this lemon pie is a triple threat! [...]

  15. 15

    Top 10 Gluten Free Desserts | TasteStation — July 29, 2011 @ 3:05 am

    [...] Triple Lemon Pie Using gluten free lemon shortbread cookies as the base of the crust, this lemon pie is a triple threat! [...]

  16. 16

    Ney — October 23, 2011 @ 1:54 am

    I made this today and my family loved it! Such great flavor. Very easy and fast.

  17. 17

    Lemon Bread with Lemony Mascarpone Icing | Healthy Green Kitchen — January 19, 2012 @ 12:37 pm

    [...] the past, I’ve posted about lemon cake, lemon curd and lemon frozen yogurt, lemon tart, and lemon pie; today, I want to share a lemon [...]

  18. 18

    Melanie — January 25, 2014 @ 7:52 pm

    This looks amazing! I couldn’t find Meyer lemons or lemon curd at Whole Foods, only regular lemons and lemon curd. What would your recommendation be for substitutions?