Gluten-Free Lemon Meringue Pie
A gluten-free lemon meringue pie combines a buttery crust with a vibrant sweet-tart filling and a delicate meringue topping.
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Instructions
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Preheat the oven to 325 F (163 C).
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Combine water, cornstarch, salt, and sugar in a saucepan; whisk and cook over medium-high heat until thick, about 3 minutes.
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Remove from heat; stir in lemon juice, lemon peel, and butter until blended.
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Whisk egg yolks into the mixture, then return to medium-high heat and cook for 2-3 minutes. Cool the pie filling.
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Beat egg whites with salt until foamy, then gradually add sugar and beat until stiff peaks form.
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Stir 2 tablespoons of meringue into the cooled pie filling.
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Pour the filling into the pre-baked pie crust.
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Pile remaining meringue onto the pie, spreading it to the crust edges and swirling the surface.
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Bake for about 15 minutes, or until the meringue peaks are lightly browned.