Wednesday, November 23, 2011


**This taste a lot like Marie Callendars, just gluten-free. I used graham cracker I made myself using the recipe from Irresistibly Glutenfree by Christina Davis. (I had to bake them a little long so they were dry enough to make crumbs.)

1 1/2 cups sugar
6 tbs cornstarch
1 pinch salt
1 cup water
2 tsp grated lemon rind
2/3 cup lemon juice
2 tbs butter
12 oz cream cheese, softened
3/4 cup powdered sugar
3/4 cup heavy whipping cream, whipped
1 tbs lemon juice

In a saucepan, combine sugar, cornstarch, and salt. Stir in water, lemon juice, lemon rind and bring to a boil over medium high heat. Cook while stirring for 2 minutes until smooth and thickened. Remove from heat; stir in butter. Set aside for 1 hour or until room temperature. Meanwhile, in a mixing bowl, beat cream cheese and powdered sugar until smooth. Fold in whipped cream and the 1 tbs of lemon juice. Spread cream cheese mixture into graham cracker crust and top with cool lemon filling. Chill in fridge at least 8 hours.

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