Gluten-Free Lemon Pie
It’s lemon season, but not everyone enjoys eating them fresh. That’s when the majestic lemon pie takes the stage. This pie is remarkable for its tender, crumbly crust and tangy, sweet-tart filling. How could I resist creating a gluten-free lemon pie based on traditional recipe?
The first challenge was choosing the right flour. I still remember enjoying this pie before my gluten-free diet, loving the blend of crust texture and filling. For this adaptation, I chose my gluten-free cookie mix—and it was the perfect choice. It achieved the same texture as the original recipe.
Switching to vegan butter was a breeze, as it’s now widely available in many stores.
For the crust, you’ll need:
- 2 eggs
- 70 g sugar
- A pinch of salt
- 100 g vegan butter
- 1 tsp vanilla extract
- 260 g gluten-free cookie flour mix
- 2 tsp psyllium husk
- 10 g baking powder
Start by melting the butter and letting it cool completely. While it cools, beat the eggs with sugar and salt. Then, add the dry ingredients, vanilla, and cooled butter. Mix until smooth. Divide the dough into two uneven parts: place 2/3 in the fridge and 1/3 in the freezer.
While the dough cools, prepare the filling:
- 5-6 small lemons
- 150 g sugar
- Zest of one lemon
- 1 tsp agar-agar
Zest the lemon. Peel all the lemons (removing any seeds). Use a powerful blender to puree the lemons with sugar until smooth. Cook the lemon mixture in a skillet, stirring regularly. Once the filling thickens, add the lemon zest. Remove from heat, transfer to a bowl, and add agar-agar. Mix thoroughly and let it cool.
In this recipe, agar-agar replaces traditional starch, often used to thicken fillings. I prefer the texture agar provides, which is more jelly-like, holds its shape well, and doesn’t affect the taste.
Assembling the gluten-Free lemon pie:
Preheat your oven to 180°C (356°F). Spread the dough from the fridge into a springform pan. Add the filling, spreading it evenly over the crust. Grate the frozen dough over the filling, spreading it across the surface. These dough curls look lovely on the baked gluten-free lemon pie. Place the pan in the oven and bake for about 15 minutes, until the crust is golden brown. Allow it to cool completely.
