I was given a Piccola Cucina gluten-free pie shell to test out and decided to make one of my favourite pies – Lemon Meringue! I particularly like to make this pie when it’s cold out, to remind me of warmer times to come. It’s also perfect for the upcoming Easter weekend if you’re having company over for dinner. Give it a try with any type of pie shell.
Lemon Meringue Pie (modified from the Joy of Cooking)
1/3 cup cornstarch
1 cup Sugar
1 1/2 cup Boiling Water (1/2 cup cold, 1 cup boiling)
1/2 teaspoon Salt
3 tablespoon Butter
1/2 cup/~2-6 Lemons, juiced and zested
4 egg whites
1/4 tsp cream of tartar
3 tbsps sugar
1/2 tsp vanilla
1 gluten-free pie shell (this one was made of almond flour, sugar, egg whites, and natural flavouring)
I usually use my favourite pie crust recipe which makes six shells, but if you want to make only one shell, use the following recipe:
1 1/4 cups all-purpose flour
1/4 tsp salt
1/2 cup chilled lard or butter
3+ tbsps water
For pie shell:
Preheat oven to 450 F. Sift together flour and salt into a large bowl. Cut in cold lard or butter and work with fingers until almond sized and flat. Sprinkle in water and work together until just formed into a ball. Refrigerate for 30 minutes before rolling.
Sift sugar, cornstarch and salt into a medium size pot. Gradually blend in lemon juice and 1/2 cup cold water. When smooth, add in egg yolks and butter. Stirring constantly, blend in 1 cup boiling water. Bring mixture to a full boil, stirring. As it begins to thicken, reduce heat and allow to simmer for 1 minute. Remove from heat and sieve if desired. Stir in lemon zest. Pour into pre-baked pie shell.
Preheat oven to 325 F. Whip egg whites until frothy. Add in cream of tartar. Beat in 1 Tbsp of sugar at a time, then vanilla. Whip them until they are stiff but not dry. Do not over-beat. Spread on the pie and bake 10 to 15 minutes until peaks are just golden.