Best 2 Gluten Free Lemon Meringue Pie Recipes
Indulge in the delightful symphony of flavors with our gluten-free lemon meringue pie, a culinary masterpiece that caters to both those with gluten sensitivities and those seeking a delectable treat. This classic dessert combines a crisp and flaky gluten-free pie crust with a luscious lemon filling, topped with a billowy meringue that will tantalize your taste buds. Embark on a journey of culinary delight as we guide you through the steps of creating this timeless dessert, ensuring a perfect balance of tartness, sweetness, and textural contrast. Additionally, discover variations and alternative recipes to suit your dietary preferences, including a vegan and sugar-free lemon meringue pie, ensuring that everyone can savor the joys of this iconic dessert.
Here are our top 2 tried and tested recipes!
GLUTEN-FREE LEMON MERINGUE PIE
This is an old recipe that I've tweaked to be gluten free. I use an oval serving dish that is 8x13 inches at the widest points of the oval so obviously the amount of graham crackers that you use for the base are entirely to your own liking and you can tweak accordingly.
Provided by stephgh
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 1h35m
Yield 12
Number Of Ingredients 8
Steps:
- Place graham crackers into a resealable plastic bag and crush into crumbs using a rolling pin. Pour into a bowl and add enough melted butter so crumbs stick together. Press mixture firmly into your serving dish to form the crust. Place in the freezer until firm, about 20 minutes.
- Preheat oven to 325 degrees F (165 degrees C). Remove crust from freezer.
- Whisk condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl; pour over crust.
- Bake in the preheated oven until just set, 10 to 15 minutes. Remove pie from oven. Keep oven on.
- Beat egg whites in a glass, metal, or ceramic bowl until medium peaks form. Add sugar gradually, continuing to beat until stiff peaks form. Whisk in salt and cream of tartar gently. Spread meringue over pie. Use a fork to create peaks in the meringue.
- Increase oven temperature to 375 degrees F (190 degrees C).
- Return pie to the oven and bake until meringue topping is golden brown, about 15 minutes. Turn off oven and leave the pie inside to cool, about 30 minutes.
Nutrition Facts : Calories 470.1 calories, Carbohydrate 80.4 g, Cholesterol 107.3 mg, Fat 13.9 g, Fiber 2.6 g, Protein 10.4 g, SaturatedFat 6.5 g, Sodium 372.7 mg, Sugar 62.2 g
GLUTEN-FREE LEMON MERINGUE PIE
Looking for a classic dessert? Then check out this sweet and citrusy pie made with Rice Chex® cereal.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray (without flour).
- In food processor, place cereal. Cover; process until crushed. Add remaining crust ingredients. Cover; process until crumbly. Press mixture into pie plate, starting in center and pressing up side. Bake 15 minutes or until golden brown. Cool completely on cooling rack.
- In 3-quart saucepan, beat egg yolks, water, 1 cup granulated sugar, the lemon juice and cornstarch with whisk until well blended. Cook on high heat, stirring constantly with whisk until thickened. Remove from heat; stir in ghee until incorporated. Pour filling into crust.
- In medium bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Spoon meringue onto hot filling, spreading to edges to seal. Bake 15 minutes or until meringue is golden brown. Cool on cooling rack 30 minutes. Refrigerate 2 to 3 hours before serving.
Nutrition Facts : Calories 370, Carbohydrate 61 g, Cholesterol 135 mg, Fat 2, Fiber 0 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 42 g, TransFat 0 g
Tips:
- For a perfectly gluten-free crust, use a combination of almond flour, tapioca flour, and arrowroot flour.
- Make sure the butter is cold and cut into small pieces before mixing it into the flour mixture. This will help create a flaky crust.
- Chill the dough for at least 30 minutes before rolling it out. This will help prevent the crust from shrinking in the oven.
- When baking the crust, use pie weights or dried beans to weigh it down. This will help prevent the crust from bubbling up.
- For a silky smooth lemon curd, whisk the egg yolks and sugar together until they are thick and pale yellow.
- Make sure the lemon juice is freshly squeezed. This will give the curd a brighter flavor.
- Strain the lemon curd through a fine-mesh sieve before pouring it into the pie crust. This will remove any lumps.
- For a fluffy meringue, whip the egg whites until they are stiff peaks. Then, gradually add the sugar, one tablespoon at a time.
- Use a kitchen torch to brown the meringue. This will give it a beautiful golden color.
Conclusion:
This gluten-free lemon meringue pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy lemon curd, fluffy meringue, and flaky crust, this pie is sure to be a hit with everyone. So next time you're looking for a gluten-free dessert, give this recipe a try.
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