Gluten Free Lemon Meringue Pie 🍋

Ingredients:

For the Crust:

• 1 1/4 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum or add 1/4 tsp xanthan gum if not included)

• 1/2 cup cold unsalted butter, grated or cut into small cubes

• 1/4 cup powdered sugar

• 1/4 tsp salt

• 1 large egg, lightly beaten

• 1-2 tbsp ice water (if needed)

For the Lemon Filling:

• 1 1/4 cups granulated sugar

• 1/2 cup cornstarch

• 1/4 tsp salt

• 1 1/2 cups water

• 4 large egg yolks (save the whites for the meringue)

• 2/3 cup freshly squeezed lemon juice (about 3-4 lemons)

• 1 tbsp lemon zest

• 2 tbsp unsalted butter

For the Meringue:

• 4 large egg whites

• 1/4 tsp cream of tartar

• 1/2 cup granulated sugar

• 1/2 tsp vanilla extract

Instructions:

1. Prepare the Crust:

• In a large bowl, whisk together 1 1/4 cups gluten-free flour blend, 1/4 cup powdered sugar, and 1/4 tsp salt.

• Grate 1/2 cup cold unsalted butter directly into the flour mixture or cut into small cubes and use your fingers to rub it in until the mixture resembles coarse crumbs.

• Add 1 large beaten egg and mix until the dough starts to come together. If too dry, add ice water, 1 tbsp at a time, until the dough holds together when pressed.

• Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. Preheat Oven:

• Preheat your oven to 375°F (190°C).

3. Roll Out the Dough:

• On a lightly floured surface (use gluten-free flour), roll out the dough to fit a 9-inch pie pan. Transfer the dough to the pie pan, press it into the bottom and sides, and trim any excess.

• Prick the bottom with a fork, cover with parchment paper, and fill with pie weights or dried beans.

• Bake for 15 minutes, remove weights, and bake for an additional 10-12 minutes until golden brown. Let cool completely.

4. Prepare the Lemon Filling:

• In a medium saucepan, whisk together 1 1/4 cups granulated sugar, 1/2 cup cornstarch, and 1/4 tsp salt. Gradually add 1 1/2 cups water, whisking constantly. Cook over medium heat until thickened.

• In a small bowl, lightly beat 4 egg yolks. Gradually whisk in 1/2 cup of the hot mixture to temper the yolks, then return to the saucepan.

• Cook, stirring constantly, until thick and bubbly. Remove from heat and stir in 2/3 cup lemon juice, 1 tbsp lemon zest, and 2 tbsp unsalted butter. Pour into the cooled crust.

5. Make the Meringue:

• In a large bowl, beat 4 egg whites and 1/4 tsp cream of tartar until soft peaks form. Gradually add 1/2 cup granulated sugar, beating until stiff, glossy peaks form. Beat in 1/2 tsp vanilla extract.

6. Top the Pie with Meringue:

• Spread the meringue over the hot lemon filling, sealing to the edges. Create peaks with the back of a spoon.

7. Bake the Pie:

• Bake at 350°F (175°C) for 12-15 minutes until the meringue is golden brown. Cool completely on a wire rack, then refrigerate for at least 2 hours before serving.

Enjoy your beautiful and delicious gluten-free Lemon Meringue Pie! 🫶🏻🍋