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Gluten Free Lemon Meringue Pie Recipe

Gluten Free Lemon Meringue Pie Recipe
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Discover a delicious gluten-free lemon meringue pie. Step-by-step recipe for a zesty, foolproof dessert with a crisp gluten-free crust & perfect meringue

Ingredients

Scale
  • 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cubed
  • 3–4 tablespoons ice water
  • 1 cup granulated sugar
  • ¼ cup cornstarch
  • â…› teaspoon salt
  • 1 ½ cups water
  • 3 large egg yolks, lightly beaten
  • 2 tablespoons unsalted butter
  • â…“ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 3 large egg whites, at room temperature
  • ¼ teaspoon cream of tartar
  • 6 tablespoons granulated sugar
  • ½ teaspoon vanilla extract

Instructions

  • Preheat oven to 375°F (190°C). Whisk together gluten-free flour, 1 tbsp sugar, and 1/2 tsp salt. Cut in 1/2 cup cold butter until mixture resembles coarse crumbs. Add ice water until dough comes together. Press into a 9-inch pie plate, crimp edges, and prick with a fork. Line with parchment and pie weights. Bake for 15 min. Remove weights and bake for 5-10 more min until golden. Cool. Reduce oven to 350°F (175°C).
  • In a saucepan, whisk together 1 cup sugar, 1/4 cup cornstarch, and 1/8 tsp salt. Gradually whisk in 1 1/2 cups water until smooth. Cook over medium heat, stirring constantly, until it boils and thickens. Boil for 1 min. Remove from heat. Slowly whisk 1 cup of the hot mixture into the 3 beaten egg yolks to temper. Whisk this back into the saucepan. Return to a gentle boil and cook for 2 more minutes. Remove from heat and stir in 2 tbsp butter, 1/3 cup lemon juice, and 1 tbsp lemon zest until smooth. Pour into the prepared crust.
  • In a clean, grease-free bowl, beat the 3 egg whites and 1/4 tsp cream of tartar on medium speed until soft peaks form. Gradually add 6 tbsp sugar, one tbsp at a time, beating on high until stiff, glossy peaks form. Beat in 1/2 tsp vanilla extract.
  • Immediately spread the meringue over the hot lemon filling, sealing the edges to the crust. Create decorative peaks with a spoon. Bake at 350°F (175°C) for 12-15 min, or until meringue is lightly browned. Cool completely on a wire rack for at least 4 hours, then refrigerate for 2-3 more hours before serving.

Notes

A bright and cheerful gluten-free lemon meringue pie with a buttery crust, tangy lemon filling, and a fluffy toasted meringue topping. This classic dessert is perfect for anyone avoiding gluten.

Nutrition

Find it online: https://bestdisheasy.com/gluten-free-lemon-meringue-pie-baked/