Lemon Meringue Pie ~ Gluten Free

4/1/2015

Recipe

I love lemon meringue pie in the spring! I make it for my family every year for Easter. As they color eggs the day before Easter, I make this pie to enjoy with after our traditional Chicken Cordon Bleu Easter dinner!

Ingredients

Lemony Filling:

• 1 cup sugar
• 1/4 cup cornstarch
• 1/8 tsp salt
• 6 egg yolks
• 1 1/2 cups water
• 1 Tbsp lemon zest
• 1/2 cup lemon juice (squeezed from from 3-4 lemons)
• 2 Tbsp butter

Perfect Meringue:

• 1 Tbsp cornstarch
• 1/3 cup water
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar
• 4 egg whites
• 1/2 teaspoon pure vanilla extract

Instructions

Gluten Free pie crust (either store bought or homemade). I have developed The Best Gluten Free Pie Crust if you'd like to use that. Poke holes in crust with fork and bake at 325 degrees for 20 minutes (or until lightly browned)

Whisk first 3 ingredients of the lemony filling together in a large saucepan. Add egg yolks. Immediately but gradually whisk in 1 1/2 cups water. Put on stove top over medium heat; whisk regularly until thickened (about 8 min). Remove from heat and whisk in zest, juice and butter. Keep warm until meringue is made.

Mix cornstarch and water in a small saucepan. Bring to a simmer, whisking until thickened. Remove from heat when translucent. In a large bowl, mix tarter and sugar together; set aside. In a separate mixing bowl beat egg whites with whip attachment until frothy. Add vanilla. Beat the sugar mixture into egg white mixture a little at a time. Drop in cornstarch mixture, 1 Tbsp at a time. Beat until stiff peaks form.

Assemble:

Pour warm lemony filling into warm pie crust. Distribute meringue evenly over the top with a spatula, making sure the meringue attaches to the crust. Create peaks in the meringue by touching the back of a spoon to the meringue and quickly lifting away; do this over the entire top of the pie. Bake in preheated oven at 325-degrees until golden brown (about 20 minutes). Cool before serving.