I think of this as a wonderful alternative to Lemon Meringue Pie. It has a lighter filling, that you don’t need to cook first. Really, meringue doesn’t taste like much anyway.
Ingredients
• 1 flaky pie crust (I used Betty Hagman’s Dream Pastry Recipe)
• 3 eggs separate, yolks from whites, separated
• 1 whole egg
• 2/3 cup fresh lemon juice
• finely grated zest of 2 lemons
• 1 cup milk
• 1 1/2 cups sugar
• 1/2 cup rice flour
• 1/2 tsp salt
Instructions
Roll out enough pastry for the bottom crust of a pie. I used about half of the Betty Hagman Recipe. Flour a board well (I use rice flower) and roll out the crust to fit a 9 inch pie plate. Crimp the edges decoratively and place the pie plate on a baking sheet.
Beat egg whites in a large mixer bowl to stiff peaks and set aside.
Beat egg yolks and additional egg, add the lemon juice & milk and beat well. Add sugar, flour, zest, and salt and beat until smooth.
Fold egg whites into the lemon mix until well incorporated.
Pour the filling into the pastry.
Bake until golden brown, 45 to 50 minutes. Cool the pie down completely and refrigerate for a couple hours to let the filling set.
Enjoy the lemony goodness.
Uncompromising Flavors 