Ingredients
Scale
- 1 1/2 cups gluten-free flour blend
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1/2 cup cold dairy-free butter substitute, cut into cubes
- 3 large eggs (or flax/egg substitute)
- 3/4 cup sugar
- 1/3 cup freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 2 tablespoons cornstarch
- 1 cup blueberries
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine gluten-free flour, sugar, and salt.
- Add cold dairy-free butter and mix until crumbly.
- Press the mixture into an 8×8-inch pan and chill for 15 minutes.
- Blind-bake the crust for 12–15 minutes until lightly golden.
- In another bowl, whisk eggs (or substitute), 3/4 cup sugar, lemon juice, lemon zest, and cornstarch until smooth.
- Fold in the blueberries gently.
- Pour the filling over the crust and bake for 18–22 minutes until the center is just set.
- Cool completely, then chill for 1–2 hours before slicing.
Notes
For best results, use fresh lemon juice and zest. You can also freeze for up to 3 months and thaw in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free