How To Make Lemon Tart Pie Gluten Free

I'll show you how to make this delicious lemon tart pie with a pecan crust. It's very easy and fun to make. If you like a nice lemony flavor you will love this!
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Gluten Free Lemon Tart Recipe
Ingredients:
Lemon Filling:
3 whole eggs, pastured raised
2 egg whites
3 the zest from 3 organic lemons
cup fresh lemon juice
cup sugar
7 Tbsp. pastured butter

Crust:
2 cups raw pecans
3 Tbsp. brown sugar
1 Tbsp. butter, melted
tsp. Ground cinnamon
Pinch of salt

Directions:
Preheat oven 325 degrees F.

In a food processor, add the pecans, brown sugar, cinnamon, and a pinch of salt. Pulse until the mixture is crumbly somewhat like big particles of sand. Drizzle in the melted butter and pulse again until the mixture resembles wet sand.

Pour the mixture out into a 9 inch pie plate and press into the plate evenly with your hands or the bottom of a glass. Press the crust up the sides of the pie plate as well. Place the crust in the oven for between 12 and 14 minutes.

Take the crust out and let it cool.

For the filling: place the eggs into a blender and mix until foamy.

In a saucepan, add the sugar, butter and the lemon zest and juice. Heat over medium low heat and stir until the butter melts and the sugar completely dissolves. You don't want this mixture to boil or get too hot.

Turn the blender on low and slowly pour the sugar/butter mixture into the blender of eggs until it is all combined. Make sure the sugar/butter mixture is not too hot or it will cook your eggs!

Pour this mixture back into the saucepan and place it over medium low heat. We don't want this to boil. You should stir pretty constantly with a wooden spoon for about 5 to 6 minutes or until the lemon thickens and sticks to the spoon. If you swipe the back of the wooden spoon with your finger, the lemon will not run into the area you wiped. That's your other test it's done and as an extra treat, go ahead and taste it! It's yummy!

Pour the lemon tart into the pie crust and smooth it out. Place the pie in the oven at 325 degrees F. for about 15 minutes.

Let the pie cool completely before placing it in the refrigerator to cool and firm up at least 2 to 4 hours but preferably overnight. Ok, I cut into mine after 4 hours and it was delish.

This lemon tart is delish served with a few fresh blueberries and a dollop of fresh organic whipping cream. Enjoy!

Thanks for watching and sharing!
Rockin Robin
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