Sure, you can use a mix to make a gluten free lemon meringue pie and I have…on many occasions. However, when I want to have the tart, sweet taste of a real lemon meringue pie, I can make this version, gluten free…and if you have a corn allergy, it can be made corn free, too!
Gluten Free Lemon Pie Filling From Scratch
1 1/4 cups of white granulated sugar
6 tbsp of cornstarch (or substitute arrowroot starch if allergic to corn)
2 cups of water
1/3 cup of lemon juice (fresh squeezed is best but from concentrate will do!)
3 large egg yolks (separate your eggs and keep the whites for the meringue)
3 tbsp butter
1 1/2 tsp lemon extract
2 tsp of white distilled vinegar
Squeeze lemon juice from fresh lemons. This is an extra step that is well worth the effort. The concentrate is nice but the fresh lemon juice gives it that extra zing. Set aside.
Mix the granulated sugar and cornstarch together in a heavy bottomed pot. If your pot is heavy enough, you don’t need to use a double boiler, if you are careful and stir continuously, so that the bottom doesn’t catch when it is cooking. If you have a thin pot, use a double boiler.
Combine egg yolks with fresh squeezed lemon juice and beat until well combined. Add to the sugar and cornstarch in the pan. Mix in the 2 cups of cold water and cook until thick. If using a double boiler, this will take about 25 minutes. If using a pan, it will be approximately 10 minutes. Be sure to stir!!
When the mixture starts to bubble, cook for only 1 minute after. Remove from the heat. At this time, add the lemon extract and white vinegar. Stir well and add the 2 tbsp of butter.
Pour into a cooked gluten free pastry shell. You can refrigerate and it will be ready in 2-3 hours. If you want a meringue on the top, go to the next step before refrigerating!
Never Fail Meringue
I don’t know about you but I had such a hard time with a regular meringue until I found this recipe. I have been using this one for the past 20 years and it has been a fool proof recipe! Of course, meringue is naturally gluten free. : D
1 tbsp cornstarch (or arrowroot starch if allergic to corn)
2 tbsp cold water
1/2 cup boiling water
3 egg whites
4 – 6 tsp sugar
1 tsp vanilla
pinch of salt
With a fork or whisk, mix cornstarch (arrowroot) and cold water in a heavy saucepan. Add the boiling water to the mixture and cook over a medium heat, stirring constantly. When the mixture is almost clear and thick, it’s done! Let stand until cold.
Beat egg whites in a large bowl until foamy. Gradually add the granulated white sugar and beat the egg whites until stiff but not dry. With your mixer at a slower speed, add the vanilla and the pinch of salt.
Now, you know that other mix that was standing until cold? You are going to add that gradually to your beaten egg whites. Add it in a stream. This provides a stabilizer to the meringue.
Gently, with a large spoon, spoon the meringue gently over the hot lemon pie filling. Bake in a preheated oven at 375 degrees Fahrenheit for 10 – 15 minutes. Check and see if the meringue needs more baking at that point in time.
Make sure that you refrigerate the pie after baking. It has eggs and this is a must do! Enjoy this gluten free lemon meringue pie…my family loves it!
Sherie
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