Lemon Meringue Pie – Gluten-Free
- Serves 6
Filling Ingredients
- Dough for 1 single piecrust
- 1 1/4 cups granulated sugar
- 6 tablespoons cornstarch
- 1 1/2 cups water
- 3 egg yolks
- 2 tablespoons butter
- 1/3 cup freshly squeezed lemon juice
- Meringue (see below)
Directions
- Preheat oven to 425°. Place a sheet of plastic wrap on a work surface and place the dough on it; cover with another sheet of plastic wrap. Roll out dough to about a 12 1/2–inch circle. Transfer into a 9-inch pie plate. Trim dough.
- Prick the bottom of the pie dough lightly with the tines of a fork. Bake for 10 to 12 minutes or until golden brown. Set aside.
- In a medium saucepan combine sugar, cornstarch, and water. Cook over medium heat until thick and bubbling. Reduce to low heat and simmer for an additional 2 minutes.
- Remove pan from heat. In a small bowl, whisk egg yolks until combined. Slowly whisk 1/2 cup of the hot filling into the yolks. Stir yolk mixture back into the pot. Cook for about 2 minutes, stirring frequently. Remove from heat, stir in butter. Add lemon juice slowly, mixing well.
- Pour hot filling into prebaked piecrust.
- Allow to cool thoroughly in the refrigerator.
- To with meringue. Place pie under broiler. (Set broiler to high and place on highest oven rack or directly into the broiler, depending on oven.) Bake until brown, about 2 to 3 minutes. (Watch pie closely; this step goes quickly!)
Meringue Ingredients
- 4 egg whites
- 1 cup sugar
Directions
- In the top of a double boiler set over simmer water, combine egg whites and sugar. Whisk egg whites until sugar is dissolved and mixture is hot.
- Transfer to an electric mixer and whip on high speed until smooth and glossy, about 10 minutes.
Source: Easy Gluten-Free Baking: - 2008, Page 192.