The Food Philosopher: Gluten-Free Recipes, Health and Nutrition, Diet and Weight Loss




A Florida Favorite

This simple, pale–yellow dessert blends juice from delicate Key limes with creamy condensed milk and egg yolks for a scrumptious result. Local legend places the first Key lime pie back over one hundred years ago, when a lack of refrigeration necessitated the use of canned, condensed milk. Acid in the lime juice thickened the milk and yolks in the original custard, but we like to cook ours a bit. Try our Key lime filling with the crunchy gluten–free tart shell below. This crust is so good it's better than many others containing wheat. Moreover, it will retain it’s excellent, cruchy texture for several days, although we doubt you’ll ever have the chance to find out for sure unless you hide a piece. And remember, our tart crust can be used with your other favorite fillings whenever the spirit moves you.





Food Philosopher’s® Gluten–Free


When using a 9–inch tart pan, double the filling. You may have slightly more than you need, but it makes a nice, thick tart.

Serves 8

Tart Crust

1 cup brown rice flour mix*
1 teaspoon xanthan gum
5 tablespoons butter
¼ cup granulated sugar
Cooking spray


½ cup Nellie & Joe’s Key West Lime Juice
(or other brand of Key Lime Juice if this is not available.
Regular lime juice is not the same)

3 egg yolks
14–oz.can sweetened, condensed milk

Topping (optional)

1 cup heavy cream
3 tablespoons confectioners’ sugar
2 teaspoons pure vanilla extract

  1. Preheat oven to 350°F. Lightly coat an 8 or 9 inch tart pan with removable bottom with cooking spray. (8–inch will yield a slightly thicker crust).
  2. Combine flour, xanthan gum, butter, and sugar in bowl of electric mixer (or food processor). Mix (or pulse) on low speed until crumbly. Press into bottom and up sides of tart pan about ¾ inch.
  3. Bake in center of oven about 22 minutes for 8 inch or about 20 minutes for 9-inch shell. Shell should be very light golden color. Cool on rack in pan.
  4. Combine lime juice and egg yolks in small saucepan. Cook over medium–low heat until thickened and liquid thickly coats back of wooden spoon. Stir constantly. Liquid should simmer but not boil. This should take about 5–6 minutes. Remove from heat and stir in sweetened, condensed milk. Pour filling into small bowl and press plastic wrap directly onto surface to prevent hardening. Refrigerate until cool. Pour into prebaked tart shell.
  5. Whip heavy cream, confectioners’ sugar, and vanilla until stiff. Use pastry bag to pipe sweetened,heavy cream on top of cooled filling. Refrigerate until well–chilled.

*See ”Gluten–Free Flour Mixes“ in our Recipe Archive

© 2005 by Claudia Pillow and Annalise Roberts