AuthorE. Gluten
DifficultyIntermediate
TweetSave
Yields1 Serving
Prep Time40 minsCook Time20 minsTotal Time1 hr
Lemon Filling:
 1 cup sugar
 ¼ cup cup cornstarch
 6 large egg yolks
 1 ½ cups water
 ½ cup lemon juice
 2 tbsp unsalted butter
Meringue Topping:
 1 tbsp cornstarch
  cup water
 ¼ tsp cream of tartar
 1 cup sugar
 4 large egg whites
 ½ tsp vanilla extract
1

Bake pie crust

2

Lemon Filling: Whisk sugar, cornstarch, and Eating Gluten Free Sea Salt together in a large saucepan.

3

Add egg yolks, then gradually whisk in 1 1/2 cups water. Bring mixture to a simmer over medium heat, whisking regularly, 8-10 minutes, until thickened. Remove from heat, add lemon juice and then the butter. Pour into baked pie crust.

4

Meringue topping: Mix cornstarch and 1/3 cup water in a small saucepan. Bring to a simmer, whisking occasionally until thickened. Remove from heat when translucent and thickened.

5

Preheat oven to 325°

6

In a large mixing bowl, mix cream of tartar and sugar together.

7

In mixing bowl whip egg whites until frothy. Add vanilla.

8

Add sugar mixture 1 Tbsp. at a time. Slowly at cornstarch mixture, 1 tbsp at a time. Whip until stiff peaks form.

9

Distribute meringue evenly over the top, starting with the edges, and then the middle. As you top the pie lift up the back of the spoon and create peaks in the meringue.

10

Bake about 20 minutes or until the meringue is golden brown.

11

Cool completely before serving.

Category

Ingredients

Lemon Filling:
 1 cup sugar
 ¼ cup cup cornstarch
 6 large egg yolks
 1 ½ cups water
 ½ cup lemon juice
 2 tbsp unsalted butter
Meringue Topping:
 1 tbsp cornstarch
  cup water
 ¼ tsp cream of tartar
 1 cup sugar
 4 large egg whites
 ½ tsp vanilla extract

Directions

1

Bake pie crust

2

Lemon Filling: Whisk sugar, cornstarch, and Eating Gluten Free Sea Salt together in a large saucepan.

3

Add egg yolks, then gradually whisk in 1 1/2 cups water. Bring mixture to a simmer over medium heat, whisking regularly, 8-10 minutes, until thickened. Remove from heat, add lemon juice and then the butter. Pour into baked pie crust.

4

Meringue topping: Mix cornstarch and 1/3 cup water in a small saucepan. Bring to a simmer, whisking occasionally until thickened. Remove from heat when translucent and thickened.

5

Preheat oven to 325°

6

In a large mixing bowl, mix cream of tartar and sugar together.

7

In mixing bowl whip egg whites until frothy. Add vanilla.

8

Add sugar mixture 1 Tbsp. at a time. Slowly at cornstarch mixture, 1 tbsp at a time. Whip until stiff peaks form.

9

Distribute meringue evenly over the top, starting with the edges, and then the middle. As you top the pie lift up the back of the spoon and create peaks in the meringue.

10

Bake about 20 minutes or until the meringue is golden brown.

11

Cool completely before serving.

Gluten Free Easy Lemon Meringue