Gluten Free Lemon Cheese Pie

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Gluten Free Lemon Cheese Pie

Using eithera pre-made crust or the quick gluten free pie crust in the recipe, this is nobake lemon cheese pie couldn't be easier. In most of my dessert recipes, I like to do what I can to make them alittle lighter.  In this recipe, I've lightened up this luscious lemony pie with reduced fat cream cheese instead ofthe regular variety and by replacing 1/3 of the cream cheese with low fat Greekyogurt.  And if you don’t feel likemaking the crust, you can easily throw together a classic graham crust orcookie crust.  Of course you’ll use glutenfree cookies or graham crackers if you go that route.  But the gluten free pie crust listed here issuper simple too since it doesn't involve rolling out the dough.  Instead the ingredients are mixed together thenpatted into the pan before baking it off.  It’s perfect for those of us who might feel a little pastrychallenged.   
NoBake Lemon Cheese PiePreptime: 30 min Chilltime: 4-6 hours
Ingredients

• 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
• FOR THE CRUST:
• 1 ¼ cups of gluten free bisquick
• 5 tbsp cold diced butter
• 4 tbsp boiling water

Video Tutorial




Instructions

1. Preheatthe oven to 400°F or 205°C.
2. Ina large bowl combine the gluten free Bisquick and diced butter and using eithera pastry blender or two knives work the butter into the dry mixture until youhave a texture resembling coarse crumbs. Add the boiling water and stir with a rubber spatula until a soft doughforms.  My dough was pretty crumbly andnever really formed a ball.
3. Emptythe dough mixture into a deep dish pie plate and press the dough firmly alongthe bottom and up the sides of the pan. 
4. Refrigeratethe formed crust for 30 minutes then bake it for 15 minutes.  Cool the crust on a wire rack untilcompletely cool before filling the pie.                   
5. Tomake the pie filling, beat together the cream cheese, yogurt, sugar, vanilla,and the juice and zest of the lemon until smooth. 
6. Emptythe pie filling into the prebaked crust and smooth it out on top then cover andrefrigerate for at least 2 hours to partially set before topping with the lemoncurd. 
7. Vigorouslystir the lemon curd to loosen it before spreading it over the entire pie.
8. Chillthe pie for at least 4 more hours to set before slicing and serving. 

  Notes:  Thepie crust will have small cracks once it’s baked and that’s perfectlynormal.  When mixing the pie filling, periodicallyturn off the mixer and scrape down the bowl to ensure the filling is wellcombined and smooth.  To ensure you won’thave any problems slicing a serving, making the pie a day ahead of time works best.