Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine sugar, cornstarch, lemon rind, juice, egg yolks, and milk in heavy saucepan; cook over medium heat until thick. stir in butter and cool mixture to room temperature. stir in sour cream and pour filling into pie she ll. cover with whipped cream and garnish with lemon twists. store in refrigerator.

Target recipe: heat oven to 300 degrees. measure out 1 1/2 cups of dry cake mix; set aside. stir together the remaining dry cak mix, 1 egg, flour and oil in a large bowl. press this crumb mixture evenly into bottom 3/4 of the way up the sides of a 13 by 9 by 2-inch pan. in same bowl, blend sour cream, sugar, 2 eggs, reseved cake and lemon juice1 minute at low speed. gradually add milk and food coloring while beating 2 minutes at medium speed.pour into crumb crust. bake at 300 degrees for 45 to 50 minutes or until center is firm. do not overbake. cool at room temperature 1 hour. top with blueberry pie filling or your favorite pie filling and refrigerate. makes one 13 by 9-inch cake.