This gluten free lemon meringue pie is the classic version of one of America’s all-time favorite desserts. Get the egg-free version here.
Yields 8 servings
- 3 large egg yolks, slightly beaten
- 2/3 cup sugar
- 3 tablespoons cornstarch
- 2 tablespoons white rice flour
- 1 cup cold water
- ½ cup fresh lemon juice (from about 3 lemons)
- 1 tablespoon grated lemon zest
- 2 tablespoons unsalted butter or Earth Balance Buttery Sticks
- 1 (9-inch) gluten-free pie crust, baked
- 3 large egg whites
- ½ teaspoon cream of tartar
- 1/3 cup sugar
- 1 teaspoon pure vanilla extract
1Preheat oven to 350°F.
2In a medium bowl, beat egg yolks with a fork or whisk. Set aside.
3In a medium saucepan, combine sugar, cornstarch and rice flour. Stir in 1 cup cold water until smooth. Place over medium heat and cook, stirring often, until mixture is thick and reaches a boil. Continue to boil for 1 minute.
4Gradually mix about half of the heated mixture into the egg yolks, whisking constantly.
5Slowly pour the egg mixture into the saucepan, continuing to whisk. (You want to avoid scrambling the eggs.) Stir in lemon juice, lemon zest and butter. Heat mixture over medium heat, bring to a boil and boil for 1 to 2 minutes, stirring constantly. Remove from heat and let cool 10 minutes to thicken.
6Make the meringue: Using a mixer fitted with a whisk attachment, beat egg whites and cream of tartar at high speed until foamy. Gradually beat in sugar and vanilla and continue beating until stiff peaks form.
7Spoon hot lemon filling into baked pie crust. Spread meringue evenly over hot filling, sealing to the edges of the crust.
8Place pie on baking sheet in preheated oven and bake 15 minutes or until golden. Remove from oven and cool on a wire rack. Refrigerate until served.