You can substitute graham crackers with gluten-free graham crackers or other gluten-free cookies crushed into crumbs, and that would be the easiest option. -Grainlady

The ground almonds would probably work with eggwhites, and taste good with the lemon curd.

I recently had good success with Trader Joe's AP gluten free flour (no wheat) and Martha Stewart's recipe. It's kind of miserable to handle but baked up nicely. At the time, I was thinking it would make a good tart shell if rolled thicker. I just checked with someone who ate the quiche I made in it, and he said that it stayed flaky instead of turning to moosh when the custard hit it, which is always a concern.

If you want to try it, chill the dough after you make it, and use parchment or plastic wrap underneath as you flatten it. You could also just pinch off pieces and press them into the tins or cups you're baking in.

I would favor a baked meringue shell, myself. You could fold almond flavor into the meringue if you like, but lemon is great with plain baked meringue. I've had a frozen lemon meringue pie that was baked meringue and a lemon custard -- fabulous. Plus, with so much else to worry about, meringue is easy and dependable. No stress of trying something new.

This post was edited by lascatx on Mon, Nov 24, 14 at 19:39

Thanks Ladies.

Is there a particular brand of glutin free cookies that are tasty? Good ot know of TJ's product.

>Is there a particular brand of glutin free cookies that are tasty?

Pamela's are good and pretty widely available.

Make pavlovas or isle flottant!

First, I vote for the meringue shell.

However, if you want to do something different, here is my cheesecake nut crust. To make it GF, you'll need to use a gluten free baked good (cookie, waffle, etc) instead of the matzo cake meal.

Nut Crust
⢠3/4 cup sliced blanched almonds, toasted and cooled
⢠2/3 cup sugar
⢠2/3 cup matzo cake meal (or other baked goods: cookies, GF waffles)
⢠1/4 teaspoon salt
⢠8 tablespoons unsalted butter, melted and cooled slightly

INSTRUCTIONS

Whirl all in food processor until the consistency of crumbs. Add butter. Pat into pan. No pre-bake needed.

Oh, I definitely vote for the meringue, it would be like lemon meringue pie, kind of, but different. Well, you know what I mean....

You could also use a gluten free gingersnap, I like the combo of lemon and ginger. I use that gingersnap crust when making pumpkin cheesecake at Christmas for Elery's daughter who is also celiac. I just buy whatever brand is available at Meijer, after I crush them and add butter and sugar and top them with a cheesecake, they're pretty much all acceptable.

Annie

I'm just curious (not trying to be a wet blanket)--how do you keep the meringue shell from becoming gummy from the lemon curd?

Great ideas! Yum. Love ginger and lemon. The nut crust is definately up my alley.

Making the meringues tonight as individual circles with slivered almonds poking out the sides (plus a bit of extract in the mixture). I'll take the curd & meringues separately --- assemble before serving to avoid the meringue turning to mush. Hmmm. Maybe dusting the meringues before baking ground unblanched almonds would be pretty?

Meanwhile on the lookout for Pamela brand cookies. Laughed at BBSTX description of working with the GF flour. Thanks.

You wait to fill it until shortly before serving? I've made Sol's meringue daisies but I waited until close to serving time to pipe the lemon curd in.

If the tarts have to be filled ahead of time, I'd do a nut crust.

Oh! Well, that makes sense! I was thinking standard tarts, and those can sit around all day. ;) I'm so used to doing large volume it never occurred to me that they'd be ÃÂ la minute! When Mtnrdredux said "Pavlovas" (instant moosh) on top of all those meringue (gummy/gluey) votes, I just had to ask. I am enlightened!

Iris Gal, your almond meringues sound delicious. Good way to meld both of your ideas!

Plllog, if you pre-load the lemon curd into a pastry bag so it's ready to go, it can be piped into a bunch of meringue shells pretty quickly.

Cloud Swift, I'm sure you're right. I just never thought of it. My crowd aren't big dessert eaters anyway, and they come by the dozens, so I either farm it out or have it done and on the dessert table first thing in the morning. :) Y'all are teaching me new tricks. There's no way on this green earth that I'm making individual pavlovas, or even a full size pavlova, for more than half a dozen people (i.e., can spend all day fussing over the dessert), but I'm glad to know about filling meringue shells at the last minute. That wouldn't be much different from scooping ice cream.

I'm thinking it would be a good idea to put some silica packets, in a teaball or something, in with the meringues to keep them crisp until they're filled and served.

The old favorite we used to always serve in December (but which I don't currently have the fridge space for) is a giant (full sheet) puff pastry, fruit topped, custard tart. Which is made the day before and just sits in the fridge behaving itself until called for. :)