Simple Lemon Pie
Here is an easy to prepare and quite tasty Dutch oven desert that you will want to try. This is also a very easy to convert this recipe to be gluten free for those with a wheat intolerance.
1 pre-made 9 inch pie crust, unbaked
2 cups sugar
¼ cup milk
¼ cup melted butter
1 tablespoon flour
1 tablespoon finely ground cornmeal
Juice and zest of 2 lemons which is approximately ¼ cup of juice and 4 teaspoons of zest.
Place a wire trivet into your 12" Dutch Oven and pre-heat it to 350°. Use 25 charcoal briquettes placing 12 briquettes on top and 13 beneath your dutch oven.
Mix the above ingredients in a bowl until smooth. Place your pie crust into a pie tin then pour the filling into the pie crust. Place the pie into the Dutch oven and bake at 350° for 45 minutes.
Note: You can make a gluten free version by using a pre-made gluten free pie crust which can be found at your local health food store and substituting tapioca flour for wheat flour.
Serves 6 to 8