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Scrumptious Lemon Meringue Pie

Gluten-Free Lemon Meringue Pie

Use an almond crust for lemon meringue pie and we promise you'll never want to go back to regular pastry. Our scrumptious, gluten-free Lemon Meringue Pie recipe uses our Sweetened Almond Pie Crust. The slight nuttiness to the crust really enhances the flavour of the lemon making it a more complex taste we know you'll love.

Servings: 4 slice

Keywords: Lemon Meringue, Gluten-Free, Pie, Almond Crust

  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Total Time: 55 mins

Ingredients

Instructions

Ingredients

Lemon Curd

  • 1 Piccola Cucina 8 inch Sweetened Pie Shell
  • ⅓ cup cornstarch
  • 1 cup granulated sugar
  • 1 ½ cup water (1/2 cup cold, 1 cup boiling)
  • ¼ teaspoon salt
  • 4 eggs (separated)
  • 1 tablespoon butter
  • ½ cup lemon juice
  • zest of lemon (optional)

Meringue

  • 4 egg whites
  • ¼ teaspoon cream of tartar
  • 3 tablespoon granulated sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F.
  2. Take frozen raw pie crust out of freezer and bake for 15-20 minutes in oven until crust is golden. If using par-baked pie crust, bake for 10 minutes until crust is golden. Remove and let cool.
  3. Reduce oven to 325 F.

For Curd

  1. In a medium sized pot, mix sugar, cornstarch and salt. Blend in lemon juice and 1/2 cup cold water. When smooth, add in egg yolks and butter. Stirring constantly, blend in 1 cup boiling water. Bring mixture to a full boil, stirring. As it begins to thicken, reduce heat and simmer for 1 minute. Remove from heat and sieve if necessary. Stir in lemon zest.
  2. Pour into pre-baked shell.

For Meringue

  1. In a large bowl, whip egg whites until frothy. Add in cream of tartar. Beat in 1 tablespoon of sugar at a time, then vanilla. Whip meringue until stiff but not dry peaks form. Do not over-beat.
  2. Spread on the pie and bake 10 to 15 minutes until peaks are just golden.