Lemon Meringue Pie (GF DF) Recipe

TIPS:

– Use rice or beans as pie weights when blind baking the crust.

– The filling MUST be HOT HOT HOT! when putting the meringue on top.

– You need to make the filling before whipping the meringue.

– Having a second person to help whip at the very end is awesome, but if you don’t have help, just keep the filling hot while whipping the meringue.

INGREDIENTS:

– 1 gluten free pie crust or GF graham cracker crust (we’ll be sharing a recipe soon)

– 3 separated eggs (yolks for lemon curd, whites for meringue)

– 1 Cup raw sugar

– 1/2 C tapioca flour

– 1 1/2 Cups water

– 3 Tbsp DF butter or ghee

– 1/2 Cup freshly squeezed lemon juice (can use bottled)

– 1 Tbsp raw sugar (for meringue)

INSTRUCTIONS:

1. Preheat oven to 375° F.

2. Roll out pie dough. Roll in as much rice flour as possible, because the dough needs to be sturdy enough to withstand blind baking.

3. Lay out the pie crust – Make sure the crust is pinched over the edges of the pie pan.

4. Prick the bottom & sides of the pie crust liberally with a fork.

5. Wet & crumple a sheet of parchment paper. Flatten & place in pie crust. Fill the pie pan with pie weights (or rice or beans, which can be reused, they are simply weighing down the crust so it cooks evenly without bubbling up).

6. Bake for 15 minutes. Allow to cool before removing parchment paper & pie weights.

7. Preheat oven to 325°F.

8. Separate the eggs into two separate bowls.

9. Whisk the sugar, flour, & water into a medium sauce pan until smooth. Bring to a boil, stirring constantly. Boil for 1 minute.

10. Whisk egg yolks, half the flour mixture, then whisk together on the stove. Cook for 1 more minute.

11. Remove from heat, stir in butter & lemon juice.

12. Beat egg whites on high speed. Once they begin to thicken and whiten, sprinkle in the sugar. Beat until soft peaks form.

13. Pour filling into crust, then smooth meringue over the top.

14. Bake for 15 to 20 minutes or until meringue gets browned.

15. Allow to cool before serving.