The following recipe comes to us from Phil Walker.

Base:
75g/3 ounces of butter or willow at room temperature
50g/2 ounces of margarine also at room temperature
60g/two and a half ounces caster sugar
175g/6 ounces of gluten-free flour
25g/1 ounces of corn flour

Draw all ingredients together with hand, until a soft paste.

Grease and line bottom and sides, of a 25.5cm/10 inch spring form cake tin, making sure the baking parchment, stands 1 inch higher around the sides than the tin. Press mixture evenly into tin. Set oven to gas3/325f/170c bake for approximately 40 minutes until golden brown, and just firm, to touch, cool completely.

Filling
9.5 ounce bottle of Key Lime Jelly made up to half a pint with boiling water, and juice of 1 lime or 2 tablespoons of lime juice.
225g/8 ounces Philadelphia cream cheese, or equivalent. Beaten a little with a wooden spoon to soften
Half a pint of double cream loosely whipped.

When jelly is half set, whip everything together, reserving 3 or 4 tablespoons jelly to glaze. Tip into cooled base, glaze, and chill for 30 minutes. Makes ten portions.

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