Nanna’s Lemon Pie

26 March, 2008 (11:58) | Recipes

Ingredients:

  • 1 pkt gluten free plain sweet biscuits (try Naturally Good Coconut Crunch cookies)
  • 50g butter
  • 4 eggs
  • ¾ cup castor sugar
  • Juice from 3 lemons plus zest from 2
  • 1 cup cream

Method

  • Grease a 24cm oven proof pie dish.
  • Preheat oven to 150 degrees.
  • Finely crumb gluten free biscuits. Put in pie dish.
  • Melt butter. Pour over crumbed biscuits and combine.
  • Press crumbs into the sides and base of the pie dish, with the back of a spoon, to form the crust.
  • In a bowl, whisk eggs and gradually add sugar, lemon juice, zest and cream.
  • Pour filling into crust.
  • Put in oven for 50-60 minutes until filling just set but still a little wobbly in the middle.
  • Allow to cool slightly before serving.
  • Sprinkle with gluten free icing sugar.

Can also be served cold.

Note: You can also use gluten free plain chocolate biscuits crushed (such as Freedom Foods Daydream Chocolate biscuits) to form the bases/crusts of chocolate desserts or cheesecakes.