Making Gluten-Free Lemon Pie Is Easier Than You Think. pasta only with 2 ingredients, it's thin and super tasty! Better than this pie doesn't exist.
I always had a block to make gluten-free lemon pie because usually the dough is made with crushed cornstarch cookies and gluten-free cookies found in the market are extremely expensive, thing of 20 reais or more the package and usually more than one package is used, so, at least R$40 to make just the base of the pie.
As I always try to bring here recipes that are more accessible and with as few ingredients as possible., I did a test with ingredients cheaper than a gluten-free cookie and it worked better than expected.
If you love sweet fruit pie, click here to see another delicious gluten free recipe
I made this recipe with some lactose free ingredients too but they were enzyme products, so, that still contains milk. If you are allergic to milk protein, you can use some cream and vegetable condensed milk. Inclusive here in this video I teach you how to make a vegan condensed milk that looks great in recipes! And now let's learn how to make this wonderful gluten-free lemon pie.
Ingredients
Pulp
- 300g peanut flour*
- 2 + 1/2 tablespoons of butter or margarine (can be lactose free, I used the normal)
*If you can't find peanut flour easily, you can make your own flour at home.. Just buy peanuts without shell and without salt and hit the blender. Be careful not to make peanut butter, need to knock carefully.
And if you're wondering if there's no sugar in the dough, no, will not. You can even put it if you want, the first test I did I put 3 tablespoons of sugar, but honestly to put it or not to put it was the same thing as nothing. The pie is already so tasty and sweet that I thought it was irrelevant to have sugar in the dough or not..
Filling
- 1 lactose free condensed milk box
- 1 lactose free milk cream box
- 1/2 cup of freshly squeezed lemon juice
Coverage (optional)
- 3 clear
- 1 Cup of sugar
Gluten-free lemon pie recipe
- Start by preparing the dough by mixing the peanut flour with the butter.. Slowly add the butter and mix with your hands.. The texture needs to be in such a way that you can form a ball with all the dough so if you are still too crumbly for that, add more butter.
- When you finish the dough, available in an oven-safe form.. I used a 25cm round mold that opens to be able to unmold, but you can use the size you prefer so that it also opens or has a false bottom. For this size, you will use a little more than half of the dough for the bottom of the pie and the rest for the sides.. As you put the dough in the form, squeezing it well with your hands so that it is neither too thin nor too thick.
- With a fork, poke holes in the bottom of the dough because we don't want it to form bubbles when putting it in the oven.. Put to bake for 10 minutes at 180ºC in the oven.
While the gluten-free lemon pie crust is in the oven…
- Blend in a blender or with a spoon., After all, they're just liquid ingredients., the condensed milk, cream and lemon until smooth.
- When the dough is ready, put the stuffing on top and leave it in the freezer while you prepare the topping..
- Add in a pan, the whites and sugar and mix well. Leave on low heat until lukewarm.. when to get warm, transfer to a mixer and beat for 15 a 20 minutes or until you notice that it has reached the point of marshmallow. when you're ready, remove the pie from the freezer and place the topping on top. You can use a pastry tip, just put it on with a spatula and spread it out..
- Finish with lemon zest on top and leave a few more 30 minutes in the freezer for the frosting to set well. In that amount I made of marshmallow, ended up getting too much coverage. Not that it wasn't delicious., it was very good, but some people might find it scene stealing stuffing. so if you want, make less frosting or just put less on gluten free lemon pie.
I just loved making this recipe., it was super fast, despite 3 stages. The topping is totally optional so if you just want to finish by putting lemon zest on top of the filling or you still want to make another topping, it's super released.
And the coolest thing about this pie is that the peanut gives a super touch of flavor because when mixed together with stuffing and topping (when we eat a piece) it seems that we are eating paçoca too and particularly I thought it tasted fantastic! The traditional lemon pie that was already good, now it's even better.
Tell me what you think of this pie in the comments and if you make this recipe, don't forget to tag on social media: Instagram is Facebook.