A lemon meringue pie is a perfect dessert for Easter. The lovely yellow colour and lemon flavour go well after a meal of ham or turkey.

First you'll need to prepare your gluten-free pie crust. This time I used Wendel's Truefoods Gluten-Free pie crust. I just use the one and kept the other for another day. It is important to pre-bake your pie crust in order to prevent it from going soggy when you are finished. You don't cook a lemon meringue pie long enough to bake the crust, so it is very important to do a pre-bake. It is up to you if you like to use beans or rice to keep the pastry flat. I usually just poke the crust with a fork and bake it as is. I like Wendel's gluten-free pie crusts and they are easy to find where I live. Use your preferred one.

If you want you can make your own crust from scratch. Here is a link to my gluten-free pie crust recipe. This makes enough for two pies. You can freeze one as you will only need one pie crust for this recipe.

While the crust is baking you can make the lemon filling. Add the sugar, gluten-free flour, cornstarch and salt to a medium pot and whisk together. Then add the water, lemon juice and zest and bring to a boil, stirring frequently. Once it has boiled and the sugar is dissolved remove from heat.

It is important to temper the egg yolks before adding to the hot liquid. If you just add the yolks to the pot, they will scramble. Mix the yolks till combined in a small bowl. Remove about 1/2 cup of the hot sugary mixture and slowly add to the yolks one tablespoon at a time, stirring constantly. When you've added the 1/2 cup then you can pour the egg yolk/sugary mixture back into the pot. Bring to a boil stirring constantly with a whisk until it thickens. Then remove from the heat.

Pour the filling into the baked pie crust.

Now make your meringue. In a dry mixing bowl whip the egg whites until they are foamy. Then add the sugar and cream of tartar. Continue whipping the egg whites until stiff peaks form. Then spread the meringue onto the pie. Make sure you go right to the edge of the pie, and pile the meringue high up.

Bake in a preheated 350 farenheit oven for about 10 minutes.

Here is what the inside should look like.

Gluten-Free Lemon Meringue Pie

Ingredients

• gluten-free pie crust
• 1 cup sugar
• 2 Tablespoons gluten-free flour
• 3 Tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 2 lemons (zest the skin and juice the lemons)
• 2 Tablespoons butter
• 5 egg yolks
• 5 egg whites
• 6 Tablespoons sugar
• 1/4 teaspoon cream of tartar

Directions

1. Prepare your pie crust. This recipe makes one 9" pie. Prebake as per package instructions. Or you can make your own pastery. Here is a link to the gluten-free pastry I use: Gluten-free Pastry Recipe.
2. Now on to the pie filling. In a medium pot combine the first 4 ingredients (sugar, gluten-free flour, cornstarch and salt). Whisk until well combined.
3. Add the water, and the zest and juice from two lemons. Stir and bring to a boil over medium heat.
4. Stir in the butter.
5. Put the egg yolks in a bowl and stir till well mixed. Then slowly add about 1/2 cup of the hot mixture, a tablespoon at a time to the yolks, mixing constantly. You need to temper the eggs before you add them to the rest of the hot sugary liquid. Once you've combined the 1/2 cup of hot sugary liquid with the eggs then you can pour the egg yolk/sugary mixture into the pot and bring to a boil whisking constantly. Once it boils turn off and remove from the heat.
6. Pour into the pre-baked pie crust. If you have extra lemon filling don't worry. Put it aside and it can be used as filling for meringue cookies or as a spread on cake or toast.
7. Now make the meringue by whipping the room temperature egg whites until foamy, then add the 6 tablespoons of sugar and the cream of tartar and continue whipping until stiff peaks form.
8. Put the meringue on top of the pie. Spread the meringue to the edges of the pie and pile on top to make a nice high meringue. Place in a 350 Farenheit preheated oven and bake for about 10 minutes. Until the meringue has a nice golden hue.

I love anything lemon, so I really like lemon meringue pies. Here is what a slice looks like the next day.

What is your favourite pie?

Note: These are my personal experiences and opinions. Always seek out a medical opinion for medical concerns. Not sponsored. If sponsored I will always say so at the top of the post.