Your Gluten Free Coach

Gluten-Free Lemon Meringue Pie

/ /
Print  

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 after our traditional Chicken Cordon Bleu Easter dinner.

Ingredients

Lemon Curd

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/8 teaspoon salt (omit if using salted butter)
  • 6 egg yolks
  • 1 1/2 cups water
  • 1 tablespoon lemon zest
  • 1/2 cup lemon juice (squeezed from 3-4 lemons)
  • 2 tablespoons butter

Perfect Meringue

  • 1 tablespoons 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

  1.  Prepare a GF pie crust.
  2. Poke holes in the crust with a fork and bake at 325°F for 20 minutes (or until lightly browned), do not overbake.

Curd

  1. Whisk sugar, cornstarch, and salt (if using unsalted butter) together in a large saucepan.
  2. Add egg yolks.
  3. Immediately but gradually whisk in 1 1/2 cups water.
  4. Cook over medium heat; regularly whisk until thickened.
  5. Remove from heat and whisk in zest, juice, and butter.
  6. Keep warm until meringue is made.

Meringue

  1. Mix cornstarch and water in a small saucepan.
  2. Bring to a simmer, whisking until thickened.
  3. Remove from heat when translucent.
  4. In a bowl, mix cream of tartar and sugar together; set aside.
  5. In a separate mixing bowl or stand mixer, beat egg whites with whip attachment until frothy.
  6. Add vanilla.
  7. Beat the sugar mixture into egg white mixture a little.
  8. While continuing to beat, drop cornstarch mixture into the whipped meringue mixture, one tablespoon at a time. Beat until stiff peaks form.

Assemble pie

  1. Pour warm curd into warm pie crust.
  2. Distribute meringue evenly over the top with a spatula, making sure the meringue attaches to the crust.
  3. 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.
  4. Bake in preheated oven at 325°F until golden brown (about 20 minutes).
  5. Cool before serving.