Gluten Free Lemon Meringue Pie

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9-inch baked pie shell

Lemon Filling:
1 ½ cups sugar
1/3 cup plus 1 tablespoon cornstarch
1 ½ cups water
3 egg yolks, slightly beaten
3 tablespoons butter
2 teaspoons grated lemon peel
½ cup lemon juice

  1. Bake 9″ pie shell.
  2. Heat oven to 400 degrees.
  3. Mix sugar and cornstarch in a 1 ½ quart saucepan. Stir in water gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
  4. Gradually stir in egg yolks. Boil and stir 1 minute.
  5. Remove from heat; stir in butter, lemon peel, and lemon juice.
  6. Let set while you prepare the meringue.

Meringue:
3 eggs whites
¼ teaspoon cream of tartar
6 tablespoons sugar
½ teaspoon vanilla

  1. Beat egg whites, vanilla, and cream of tartar until foamy.
  2. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Don’t under beat.
  3. Pour lemon filling into pie shell.
  4. Spoon meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
  5. Bake in 400 degree oven until delicate brown, about 10 minutes.
  6. Cool away from draft.

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