Wednesday, October 10, 2012

Gluten Free Lemon Cheese Pie

Gluten Free Lemon Cheese Pie

Using either a pre-made crust or the quick gluten free pie crust in the recipe, this is no bake lemon cheese pie couldn't be easier.  In most of my dessert recipes, I like to do what I can to make them a little lighter.  In this recipe, I've lightened up this luscious lemony pie with reduced fat cream cheese instead of the regular variety and by replacing 1/3 of the cream cheese with low fat Greek yogurt.  

And if you don’t feel like making the crust, you can easily throw together a classic graham crust or cookie crust.  Of course you’ll need use gluten free cookies or graham crackers if you go that route.  

But, don't be intimidated, this gluten free pie crust is super simple to make since it doesn't involve rolling out the dough.  Instead the ingredients are mixed together then patted into the pan before baking it off.   It’s perfect for those who might feel a little pastry challenged.   

No Bake Lemon Cheese Pie
Prep time: 30 min
Chill time: 4-6 hours

  • 16 oz light cream cheese
  • 7 oz low fat Greek yogurt
  • 2/3 cup sugar
  • 1 tsp vanilla
  • 1 lemon juice and zest
  • 10 oz of lemon curd
  • 1 ¼ cups of gluten free bisquick
  • 5 tbsp cold diced butter
  • 4 tbsp boiling water

Video Tutorial

  1. Preheat the oven to 400°F or 205°C.
  2. In a large bowl combine the gluten free Bisquick and diced butter and using either a pastry blender or two knives work the butter into the dry mixture until you have a texture resembling coarse crumbs.  Add the boiling water and stir with a rubber spatula until a soft dough forms.  My dough was pretty crumbly and never really formed a ball.
  3. Empty the dough mixture into a deep dish pie plate and press the dough firmly along the bottom and up the sides of the pan. 
  4. Refrigerate the formed crust for 30 minutes then bake it for 15 minutes.  Cool the crust on a wire rack until completely cool before filling the pie.                   
  5. To make the pie filling, beat together the cream cheese, yogurt, sugar, vanilla, and the juice and zest of the lemon until smooth. 
  6. Empty the pie filling into the prebaked crust and smooth it out on top then cover and refrigerate for at least 2 hours to partially set before topping with the lemon curd. 
  7. Vigorously stir the lemon curd to loosen it before spreading it over the entire pie.
  8. Chill the pie for at least 4 more hours to set before slicing and serving. 
Notes:  The pie crust will have small cracks once it’s baked and that’s perfectly normal.  When mixing the pie filling, periodically turn off the mixer and scrape down the bowl to ensure the filling is well combined and smooth.  To ensure you won’t have any problems slicing a serving, making the pie a day ahead of time works best .


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