Gluten-Free Lemon Meringue Pie


Meringue Pie Crust  (one 9-inch crust)

2 large egg whites
¼ teaspoon cream of tartar
1/8 tsp teaspoon salt
½ cup granulated sugar
½ teaspoon vanilla extract


Preheat oven to 325 degrees. Spray a 9-inch pie pan with cooking spray.

In the bowl of an electric mixer, fitted with a whisk attachment beat the egg whites, cream of tartar and salt until soft peaks form. Gradually add the sugar and continue to beat until the mixture is very stiff and glossy. Rub a little of the mixture between your thumb and forefinger and see if the mixture feels gritty, if so continue to beat until smooth, this will mean the sugar has completely dissolved. Add the vanilla extract and mix in well.

Spread mixture into the prepared pan forming a shell by spreading the mixture up the sides of the pie plate. Bake for 50 minutes. Turn off the oven and leave the meringue crust in the oven for another hour. Remove from oven and allow it to cool completely.


Lemon Filling

1 ¼ cup sugar

1/3 cup corn starch

1/8 teaspoon salt

1 ¼ cup water

½ cup lemon juice, fresh

zest of 4 lemons

4 egg yolks

2 tbsp butter

4 egg whites, at room temperature

¼ teaspoon cream of tartar

½ cup of powdered sugar

½ teaspoon vanilla extract


Preheat the oven to 325 degrees.  Whisk the sugar, corn starch, and salt together.  Whisk in the water, lemon juice, and zest.  Whisk the egg yolks until no streaks remain and then add to the lemon mixture.  Place the filling mixture in a large pot over medium heat.  Add the butter.  Bring to a simmer, stirring constantly.  Let cook for an additional minute.  Filling should be very thick.  Pour the filling into the warm crust and lay plastic wrap down onto the filling.  Beat egg whites on medium speed until foamy.  Add the cream of tartar and beat until soft peaks form.  Add the sugar very gradually, then beat on high until the peaks are stiff and glossy, but not dry.  Add the vanilla extract and beat for another few seconds.

Pour the thickened lemon mixture onto the meringue crust. Bake for 10-15 minutes. Cool to cut.

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