When I get a craving for a truly lemony dessert, I want to feed that craving with enough lemon to do the trick: this calls for an abundance of tangy citrus goodness from fresh-squeezed lemon juice and the zest of those lemons. So often, lemon-flavored products just do not feature enough lemon to do the trick; that is certainly not the case with this recipe... we embrace lemons and their awesome flavor.
The Pie Crust
The gluten-free pie-crust recipe for this creation was something my wife just tossed together as an experiment quickly, and if the notes I jotted down accurately reflect everything that went into the final product, it was:
- ½ Stick Butter (i.e., 4 Tablespoons) - soft/partially-melted
- ¼ Cup Sugar
- ½ Cup Ground Flaxseed
- 1 Cup Almond Meal
- 1/3 Cup Unsweetened medium-shredded Coconut
This was mixed together in a bowl by hand until ingredients were equally dispersed for the most part. Then, this was pressed into a pie pan (or, technically in this case it was a Pyrex pie plate). The crust was baked for approximately 25 minutes at 325F before adding the custard filling and baking it another 25 minutes or so (until the lemon filling sets up).
I certainly enjoyed the outcome of this combination of wheat-free / gluten-free crust and filling. The coconut and almond in the crust provided wonderful synergistic flavors that blended beautifully with the tangy-sweet lemon custard. In addition, the ground flax, almond meal, and coconut provide a more hearty texture to the pie crust.
The pie version maintains its dedication to the all important lemon flavor while slightly de-emphasizing the lemon — as compared to the original lemon-bars which have a very neutral base/crust where the only added flavor is perhaps a bit of vanilla — this crust contributes more flavors of coconut, flax, and almond that combine with the lemon wonderfully.
If you are a lemon-lover like me, I am sure you will enjoy both the original gluten-free lemon-bars and this lemon-bar-pie variation! Yum!