Tarta de limón sin gluten

Ingredientes

• 300 grams gluten free graham crackers (Or gluten free digestives)
• 25 grams sugar (omit the sugar if using gluten free digestives as they are sweet enough)
• 150 grams butter (melted)
• 200 milliliters lemon juice (the juice of approx 4-5 lemons)
• 5 large (80g) egg yolks (room temperature)
• 2x 297 gram cans Sweetened condensed milk

Preparación

1. 1

   --- How to make gluten free pie crust ---

2. 2

   Preheat the oven to 350℉/180℃

3. 3

   Place the gluten free graham crackers in a food processor.

4. 4

   Blend until they resemble fine crumbs, then mix in the sugar.

5. 5

   Melt the butter in short bursts in the microwave.

6. 6

   Add the melted butter to the crumbs and mix well until it is fully combined.

7. 7

   Place half of the crumb mix into the pie dish, and using your hands, firmly pack the crumbs around the sides of the pie dish.

8. 8

   Add the remaining crumbs into the pie dish and pack firmly on the bottom of the dish. I used a glass to help pack it firmly.

9. 9

   Bake for 8 minutes.

10. 10

    --- How to make the lemon pie filling ---

11. 11

    Separate the egg yolks from the egg whites.

12. 12

    Cut the lemons in half and juice the lemons.

13. 13

    In a large bowl, combine the egg yolks, sieve the lemon juice to remove any pips and the sweetened condensed milk and whisk until everything is combined.

14. 14

    Pour the lemon filling into the pie crust and spread evenly.

15. 15

    Return the pie dish to the oven and bake for 20 minutes until it is set around the edges but is still slightly jiggly in the middle.

16. 16

    Place on a cooling rack until it comes to room temperature. Then place the lemon pie in the fridge to chill and set for at least 2 hours.