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Gluten-Free Clear Lemon Meringue Pie
Created by: Howcan Team
Ingredients
- For the crust:
- 1 1/2 cups gluten-free graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the filling:
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 4 large egg yolks, lightly beaten
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice
- 2 tablespoons unsalted butter
- For the meringue:
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mix together 1 1/2 cups of gluten-free graham cracker crumbs, 1/4 cup of granulated sugar, and 6 tablespoons of melted unsalted butter. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then remove from the oven and let it cool completely.
- In a medium saucepan, whisk together 1 cup of granulated sugar, 3 tablespoons of cornstarch, and 1/4 teaspoon of salt. Gradually stir in 1 1/2 cups of water. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil for 1 minute, then remove from the heat.
- In a small bowl, lightly beat 4 large egg yolks. Gradually whisk about 1/4 of the hot sugar mixture into the egg yolks, then add the egg yolk mixture back to the remaining sugar mixture in the saucepan. Bring to a gentle boil and cook, stirring constantly, for 1 minute. Remove from the heat and stir in 1 tablespoon of lemon zest, 1/2 cup of fresh lemon juice, and 2 tablespoons of unsalted butter. Pour the hot filling into the cooled crust.
- In a large bowl, beat 4 large egg whites and 1/4 teaspoon of cream of tartar with an electric mixer on high speed until soft peaks form. Gradually add 1/2 cup of granulated sugar, 1 tablespoon at a time, beating until stiff peaks form and the sugar is dissolved. Spread the meringue over the hot filling, sealing the edges of the pie.
- Bake for 12 to 15 minutes or until the meringue is golden brown. Cool for 1 hour on a wire rack. Chill for at least 4 hours before serving. Enjoy!
The Clear Lemon Meringue Pie with a gluten-free crust is a modern twist on the classic dessert, perfect for those with gluten sensitivities. This delectable treat features a zesty, tangy lemon filling topped with fluffy, golden meringue, all nestled in a delicate gluten-free crust. Renowned chefs and bakeries across the globe have embraced this innovative recipe, offering their own unique takes on the dish. The best versions of this pie can be found in upscale bakeries and patisseries in cosmopolitan cities like New York, Paris, and Tokyo. The key to perfecting this dessert lies in achieving a crisp, buttery gluten-free crust and a luscious, tart lemon filling. For those seeking an alternative method, using almond flour or a mix of gluten-free flours can yield a delightful crust.
60 min
8
320 calories
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