Recipe: Gluten-Free Lemon Sponge Pie
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Mar 19 2013

Recipe: Gluten-Free Lemon Sponge Pie

I have been wanting to make a pie for the past couple of weeks, but time has gotten away from me.  I had a couple of frozen pie crusts in my freezer from Wholly Wholesome and Friday was Pi Day, so I got down to business deciding what kind of pie to make.  The kids aren’t crazy about fruit pies and I wasn’t feeling like pumpkin pie, so I decided to make a Lemon Sponge Pie for Sunday dinner.

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When I first thought about making a lemon pie of some kind, I wanted to find another kind than Lemon Meringue because I was pretty certain my picky kids were not going to like the meringue.  When I was browsing the pie fillings at the store I stumbled across this recipe on the back of the Lucky Leaf Lemon Pie Filling.

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Aside from an easily modifiable recipe, the product says “gluten-free” on the label, immediately gaining my respect.

Trying out these crumbs for the first time

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Lemon Sponge Pie

*Recipe courtesy of Lucky Leaf Lemon Pie Filling Label, modified to be gluten-free by Kim Bouldin

Mix pie filling, milk, butter and beaten egg yolks.  Beat egg whites , gradually adding sugar, until stuff, but not dry.  Fold into pie filling mixture.  Pour into pastry shell . Cover with graham cracker crumbs.  Bake at 350 degrees for 30 – 35 minutes.

**I had to bake for closer to 45 minutes to get the pie to cook properly.  The pie still appeared a little “loose” in the middle, but firmed up a little as it cooled.  It is sponge-like, so it will not get overly firm.

Folding in the egg whites

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Filling in the pie shell

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Graham cracker crumbs on top, pie is ready to go into the oven!

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The hardest part about making this pie was waiting until it cooled completely to cut into it!  My house smelled absolutely divine while it was baking!  Jon kept asking me what would happen if we cut into the pie before it had completely cooled. I told him that I didn’t want to find out and end up ruining the pie.  Good things will come to those who wait.

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Finally it was time to slice the pie

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Well worth the wait!  Once the pie was cool, I stored it in the refrigerator where it firmed up more.  This is definitely a pie I will be making again and would be a great addition to your Easter table!

Article Written by:

Kimberly Bouldin is a gluten-free wife, runner & blogger with two children in Columbus, Ohio. After her celiac diagnosis in 2006, she has made it her mission to embrace an entirely new approach to nutrition in a gluten-free world, exploring options that run the gamut from "made from scratch" homemade bread to sampling and reviewing the gluten-free prepared foods that are continuously being introduced to the market. While navigating the waters of becoming gluten-free, Kim shares her experiences and passes along valuable product reviews in addition to helping other moms of celiac kids develop healthy menus that are kid-friendly and palatable. Kimberly is a valuable resource for those who are newly diagnosed, as well as for the more seasoned gluten-free veterans. Follow Kim on Twitter!

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Comments

  1. Rebecca says:

    I want to put a cheeesecakey layer on this pie, yummy, or drizzle top with dark chocolate, looks delicious.

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