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Lemon Cream Pie with Gluten Free Almond Crust

Lemon Cream Pie with Gluten Free Almond Crust

This is not a difficult cream pie to pull off, and it is delicious. We serve it with whipped cream, of course.

For the Crust:

½ stick butter
½ tsp. salt
1 c. gluten free flour
1 c. almonds, ground in the food processor
1 c. sugar
1 tbsp. xanthan gum
½ c. sour cream

Process the almonds in the food processor until the almonds are chopped into a chunky flour. Combine the almonds, gluten free flour, sugar, xanthan gum, butter, salt, and sour cream in a large bowl. Knead until well combined, then wrap in plastic wrap and chill in the refrigerator for at least one hour.

After the dough has chilled, place it between two pieces of wax paper and roll it out into a large round. Grease a pie pan with canola oil. Remove one piece of wax paper from the dough and the flip it upside down over the pie pan. Remove the second layer of wax paper and press the dough gently into the pan. Pinch all of the corners together evenly and bake the crust in the oven at three hundred and seventy five degrees for thirty minutes. Allow the crust to cool for thirty minutes before filling. 

For the Filling:

1 c. sugar
½ c. gluten free flour
1 tsp. salt
2 c. ½ and ½
1 c. sour cream
3 egg yolks
½ c. melted butter
½ c. lemon juice
1 tbsp. vanilla extract
1 tsp. almond extract

In a large saucepan, whisk together the flour, sugar, and salt. Slowly incorporate the half and half, vanilla and almond. Over medium heat, stirring often, bring the mixture to a boil before removing it from the heat. Allow it to cool for thirty minutes. The mixture will become very thick. After thirty minutes, add the rest of the ingredients to the mixture and continue cooking over medium heat, stirring constantly, until everything is well combined and smooth. Pour the filling into the piecrust and allow it to cool for one hour before covering and transferring to the refrigerator. Allow the pie to chill for at least three hours, or overnight before serving. Top with whipped cream and enjoy!


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