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.

Ingredients:
1/2 cup cold butter
3 tbsp sugar
1/2 cup sweet rice flour
1/4 cup potato starch
1/4 cup tapioca flour
1/4 tsp xantham gum
1 egg yolk
2 tbsp ice cold water
zest of 5 lemons
3/4 cup lemon juice
5 eggs
1 1/3 cup sugar
3/4 cup room temperature butter

Instructions:
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.
2. 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.
3. Remove the pie from the oven and press on a cooling rack. Reduce the heat to 300F.
4. 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.
5. Remove the pie from the oven, and let rest until room temperature.