But, being January and all, I am one of those trying to eat a bit healthier to balance out all those December indulgences.
So I decided it was time to update the recipe. It was time for a healthier Laughing Lemon Pie.
When my grandmother passed away last year, I actually inherited the Betty Crocker cookbook that was most likely the original source of the Laughing lemon pie recipe.
To the best of my grandmother’s recollection, the pie in question was a lemon sponge: a slightly lighter and easier-to-make lemon pie than a lemon meringue or a lemon chiffon. In a lemon sponge, the egg whites are folded into the filling, rather than piled high on top. The pie then sort of “magically” makes a fluffy, spongey layer on top, and a creamy lemon layer on bottom.
But how to make it healthier?
A word of caution here: Everyone’s definition of “healthy” is a little different these days. Have you noticed? In one diet, butter is a sin, and in another, it’s the savior. (If you’ve been here more than a minute, though, you know I fall in the pro-butter camp.) So, this pie isn’t low calorie or low fat. Sorry.
It is, however, gluten-free, refined sugar-free, and made with healthy fats. If you use the substitutions I provide below, you can also make a Paleo version pretty easily.
Why these changes? Well, my mom was recently diagnosed with Celiac disease, which means that my daughter and I are much more likely to suffer from gluten intolerances ourselves. I know from experience that avoiding gluten and refined sugar makes me feel a lot better overall, and so that’s why these are healthy changes for me. Your mileage may vary. 😉
(And, don’t worry: If this flavor of healthy isn’t your cup of tea, there will probably be something for you next week! We’re not going all-Paleo or even all gluten-free around here. We’re just makin’ tasty food that we like to eat!)
This version came out beautifully! The filling does not set up quite as firm as the original, but refrigerating it for an hour or two before serving will ensure it doesn’t get too “sloppy.” The pie in the photos had been at room temperature, and even then, the filling didn’t run much.
Our Wholly Wholesome pie crust review? We were all impressed with the texture and consistency of the Wholly Wholesome Gluten-Free Pie Crust. Plus, it was dead simple to use, and bakes up and cuts beautifully. I’d say it is an all-around great option for a ready-made pie crust — gluten-free or otherwise.
And NestFresh eggs are a staple at my house. I especially appreciate how easy they make it to choose responsibly raised eggs.
Want to make a Laughing Lemon Pie for yourself?
We’re giving away one Wholly Wholesome pie crust and a dozen NestFresh eggs to one lucky winner! Enter below.