This is a must try, it looks hard but its not.
I will admit the pastry takes a little time, about an hour, and even then it’s just short bursts of time separated by cooling or cooking. A food processor or a mixer with a dough hook will makes it even easier! If you are short on time you can make the base one evening and bake the filling the next. It keeps beautifully.
1 1/4 cups gluten free flour (I use white wings)
1/3 cup pure icing sugar
1/4 cup of almond meal
125g cold butter chopped into squares
1 egg yolk
1 tablespoon lemon zest
1/2 cup lemon juice (about 2 or 3 lemons depending on their juiciness!)
3/4 cup castor sugar
300ml thick cream
- Process flour, icing sugar, almond meal and butter until it resembles fine breadcrumbs. Add yolk and process until all the ingredients come together. If this doesn’t seem to be happening add a tablespoon of room temp water. Process again. Repeat this until a dough is formed. (The amount of water you need with vary each time, sometimes you’ll need none other times you’ll need 3tablespoons, I find it seems to depend on the weather). If you are using a pastry hook you can allow the mixer to ‘kneed’ your dough for a minute or two, if not turn out and kneed lightly. Lightly pat into a ball shape and cover with cling wrap. Refrigerate for 30minutes.
- Grease a 24cm loose-based flan tin. Roll pastry between sheets of baking paper until large enough to cover base of tin and up the sides. Cut off excess pastry along the top of the tin with a knife, use any spare pastry to carefully repair any cracks that might have formed.
- Cover with cling wrap and refrigerate for another 30minutes. Preheat oven to 200C
- Remove from fridge and cover pastry shell with baking paper, fill with dried beans or rice, place tin on oven tray and bake in preheated oven for 10minutes. Remove paper and rice and bake for another 10minutes or until shell is lightly browned. Refrigerate cooled pastry case until cold.
- Preheat oven to 160C. Whisk all filling ingredients in a medium bowl, allow to stand for 5minutes
- Pour filling into pastry shell. Bake uncovered on baking tray for 40minutes or until middle is set. Slightly shake the baking tray when the middle has minimum jiggle its set.
- Allow to cool and then refrigerate until cold. I’ve been known to be impatient (or running late) and serve this warm, its quite nice this way but the filling may be a bit melty. It should hold its form well when cool.
Everyone who tries this loves it, I think it’s something to do with the almondy, buttery, pastry combined with the tangy, creamy, lemony-ness. Plus you can always substitute some (or all) of the juice for lime and ta-dah lemon-lime-pie!
I love this pastry. Gluten free pastry often has a lot to be desired, this is not normal gluten free pastry. It never dissapoints. It always turns out buttery and holds its form. Sprinkle it with icing sugar and it will look like it belongs behind glass in a cafe!
It’s the perfect way to finish off a dinner party!
Yes, in case you were wondering this is what I did with my 5 broken eggs. (Yes I do know this recipe needs 6 eggs, I bought more, I needed to anyway right?!)
Tags: 6 egg recipe, Baking, gluten free, gluten free lemon lime pie, gluten free lemon lime tart, gluten free lemon pie, gluten free lemon tart, gluten free pastry, perfect gluten free pastry, sweet gluten free pastry