Mon
Aug
21

Recipe: Almond lemon pie with fresh raspberries

Recipe: Almond lemon pie with fresh raspberries

This recipe is designed to be gluten free, but can be adapted.

Ingredients for Crust

  • 9 gluten-free lemon shortbread cookies (for example, 1 package of Pamela’s)
  • 1 large egg
  • 2 cups fresh raspberries- divided

Ingredients for Filling

  • 1 can (8 ounce) almond paste
  • ¼ cup Flour Blend* (see below for directions)
  • ¼ cup cane sugar
  • ¼ cup 1 % milk (cow’s, rice, soy, potato or almond)
  • 1 teaspoon vanilla
  • 2 large eggs at room temperature
  • Powdered sugar for dusting
  • Mint and remaining raspberries for garnish

almond lemon pie with raspberries

Directions

1. To make crust, preheat to 350 degrees. Adjust rack in oven to middle position.

2. Generously grease 9 inch non-stick fluted tart pan.

3. Process the cookies in a food processor until finely crushed. (There will be about 2 cups of cookies.) Add the egg and process just until the mixture forms dough. Press dough evenly on the bottom of the tart pan. Place 1 cup of raspberries on the crust. Place the pan in freezer while preparing the filling.

4. To make filling, first make *Flour Blend by combining the following:

  • 1.5 cups sorghum flour
  • 1.5 cup potato or corn starch
  • 1 cup tapioca flour
  • Measure out ¼ cup of this mixture for current recipe and set aside. Store the remainder in an airtight container.

5. Wipe the bowl of the food processor with a paper towel. Place almond paste in the food processor. Add the 1/4 of Flour Blend and sugar; process until no lumps remain. Add the milk, vanilla and eggs and process the mixture until smooth. Pour filling over the berries, getting it all the way to edges. Place pan on baking sheet.

6. Bake 30 to 35 minutes or until filling is firm. Let cool on wire rack 1 hour then refrigerate at least 2 hours before dusting with powdered sugar. Cut into 16 pieces and top with whipped cream and raspberries.

Nutrition Information Per Serving

Serving Size: 1/16 of pie Number of Servings: 16

Calories 175

Calories from Fat 72

Total Fat 8 g

Saturated Fat 1.4 g

Cholesterol 35.1 mg

Sodium 43 mg

Total Carbohydrate 24.1 g

Dietary Fiber 2 g

Sugars 11 g

Protein 3.6

Tips

If fresh raspberries are not in season, feel free to substitute thawed frozen berries. This dessert is high in fiber and antioxidants, so your splurge is quite justified!

For delicious recipes, nutrition tips, and to find cooking and nutrition classes, go to the Kendall Reagan Nutrition Center website. For more health tips and recipes, follow the College of Health and Human Sciences on Pinterest.

CSU External Relations Staff

CSU External Relations Staff