Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Lemon & Lime Pie.
I use condensed coconut milk in a few of my recipes, that and dairy free whipping cream are the only specialist ingredients I use that you can’t buy at the supermarket. Your local health store can often stock these items and if you google them a number of online health shops and vegan stores often carry them. They are both great substitutes for the original dairy version and open up a whole new options of desserts that can be made. To make this recipe you will need a can of coconut condensed milk -if you are just gluten free this can be easily substituted with traditional condensed milk.
This recipe also comes in a few variations to suit what you have in the store cupboard. When I was thinking of this recipe I originally pictured it as having a biscuit crumb base but gluten free digestives were out of stock at the supermarket. Luckily I have a good supply of gluten free flour so made a pastry style tart case. If you are the opposite to me and have gluten free biscuits and no flour substitute the pastry base with 200g of crushed digestives mixed with 100g of melted dairy free spread.
Other Baking Ideas
If you like this recipe for Gluten and Dairy Free Lemon & Lime Pie then you might like to try one of my other baking recipes:
- Treat yourself with my Gluten and Dairy Free Chocolate Caramel Peanut Pretzel Pie
- Go traditional with my Gluten and Dairy Free Apple Custard Cake
- Make a some biscuits with my Gluten and Dairy Free Chocolate Crinkle Cookies
- Bake loaf cake with my recipe for Gluten and Dairy Free Choc Chip Muffin Loaf
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Lemon & Lime Pie (Gluten & Dairy Free)
For the base:
For the filling:
For the topping:
Grease 6 individual flan cases
Preheat the oven to 180 oC
Place the caster sugar and flour in a bowl, rub the dairy free into the flour mix and stir in the water
Press into the bottom of the tin and up around the edges, bake in the oven for 10 minutes
Mix together the egg yolks, lemon zest and juice, lime zest and juice and coconut condensed milk
In a separate bowl whisk the egg white until stiff peaks form
Gently fold into the lemon mixture
Pour into the pie crust and bake for 15 minutes
Allow to cool and dust with icing sugar prior to serving