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.
This post is linked to Slightly Indulgent Tuesdays.
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).