111 Flares Twitter 0 Facebook 0 Google+ 0 Pin It Share 111 Email -- Filament.io Made with Flare More Info'> 111 Flares ×



First off, Happy Mother’s Day to all the mothers reading this article. This week we’re celebrating Mother’s Day for Sunday Supper, and are proud to share all these recipes prepared with love today.

I have many wonderful memories of mother, and the importance she placed on having a family dinner at least a few times a week. She’s always been tremendous support in all my endeavors, and nothing quite beats the feeling of your mother’s unconditional love. When my grandmother was alive, she brought such life and spirit to our family, both through her strength and through her cooking. She was the queen of the family kitchen, and she was a definitely influence on my love of cooking.

Please be sure to tell your mother you love her today, and to check out all of our amazing recipes:

Mother’s Day Breakfast:

Mother’s Day Appetizers, Soups and Salads:

Mother’s Day Main Dishes:

Mother’s Day Desserts:

Join us tonight at 7pm for our Sunday Supper twitter chat. Just look for the #SundaySupper hashtag. Also, if you would like to go to the Food and Wine Conference in July, use the code TRCrumbley when you register for $50 off! Look for the hashtap #FWCon on social media for event updates!

Prep Time: 20 minutes
Bake Time: 20 minutes
Prep Time: 5 minutes
Cook Time: 25 minutes


1/2 cupcold butter
3 tbspsugar
1/2 cupsweet rice flour
1/4 cuppotato starch
1/4 cuptapioca flour
1/4 tspxantham gum
1egg yolk
2 tbspice cold water
zest of 5lemons
3/4 cuplemon juice
1 1/3 cupsugar
3/4 cuproom temperature butter


  1. Preheat the oven to 450F. In a bowl, combine the butter, 3 tbsp sugar, flours, starch, gum, water, and yolk until a dough forms. Place the dough in between two pieces of parchment paper. Roll out to about 1/4 inch thickness, and press into a pie tin. Cover the edges with aluminum foil and bake for 10 minutes. Remove the foil and bake for another 10 minutes.

  2. Remove the pie from the oven and press on a cooling rack. Reduce the heat to 300F.

  3. In a saucepan, whisk together the zest, juice, eggs, and sugar until well combined. Place on medium heat, and whisk constantly or 10 minutes. Place into the pie crust, and bake for 15 minutes.

  4. Remove the pie from the oven, and let rest until room temperature.

  1. Liz says:

    Happy Mother’s Day to your mom! Your pie looks amazing…perfect for any special occasion!
    PS.I don’t know if I’ve told you, but your new blog look is fabulous!

  2. Jennifer says:

    I’m always on the look out for great gluten-free recipes for mom — this sounds fantastic — we adore lemon and I can’t wait to give this a try!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes:

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>