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