Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream egg yolks and sugar then add cream cheese 8 onces at a time blending well. next add the sour cream, flour, vanilla, pineapple and juice. beat egg whites addding pinch of cream of tartar (i use a 1/4 teaspoon) beat until stiff, then fold into batter. prepare 10 inch springform pan. grease and sprinkle graham cracker crumbs on bottom and sides of pan. put batter in prepared pan. place pan in a pan of water. (i use a large roasting pan with about an inch or two of water). bake at 350 for 50 minutes. then turn off oven and leave door halfway opened for 1 hour. after 1 hour remove cake from oven.

Target recipe: combine ingredients for the crust and press into a buttered 8" pie plate, building up sides. for filling: preheat oven to 325°f. beat cream cheese until fluffy. gradually blend in sugar, lemon juice, vanilla and salt. add eggs, one at a time, beating after each. pour into crust and bake for 25-30 minutes or until set. for topping: combine ingredients and spoon over top of pie as soon as your remove from oven and return to oven immediately for 10 more minutes. cool. chill for several hours. note: you can grate the rind of the lemon and use along with the lemon juice.