Gluten-Free Lemon Meringue Pie

🧂 Ingredients

• 1 9-inch baked deep-dish pie crust
• 300 grams sugar
• ¼ teaspoon salt
• 45 grams corn starch
• 340 grams water
• 5 large egg yolks, lightly beaten
• 120 grams fresh lemon juice

  (3-4 lemons)
• Zest of 3 lemons
• 3 tablespoons unsalted butter

  (or plant butter)
• 5 large egg whites

  (approximately 150 grams)
• 100 grams sugar
• Tiny pinch of salt

Instructions

• 1 Preheat your oven to 350 degrees.
• 2 Mix sugar, salt and corn starch in a saucepan. Whisk in water and beaten egg
  yolks. Cook over medium heat, stirring with a whisk constantly until mixture
  reaches a boil. Reduce heat and continue stirring for 1 minute until very thick.
  Be careful not to let the mixture scorch on the bottom of the pan.
• 3 Remove from heat; stir in lemon juice, lemon zest and butter until smooth.
• 4 Pour the hot filling into pie crust.*
• 5 Fill a medium pot with about 1-inch of water, and bring it to a simmer over low
  heat. In a heatproof bowl that fits snugly on top of the pot without touching
  the water, whisk together the egg whites, sugar and salt.
• 6 Place the bowl with the egg white mixture over the saucepan of simmering water,
  creating a double boiler. Make sure the bottom of the bowl does not touch the
  water.
• 7 Whisk the egg white mixture for 3-4 minutes over the simmering water, stirring
  constantly, until the sugar has completely dissolved. Test this by rubbing a
  small amount of the mixture between your fingers to check for any sugar
  granules.
• 8 Once the sugar has dissolved, remove the bowl from the double boiler, and wipe
  the bottom of the bowl to remove any moisture. This is important to prevent any
  water from getting into the meringue, as it can affect the texture.
• 9 Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the egg
  white mixture on medium-high speed for 5-7 minutes until stiff peaks form. The
  meringue should be glossy and hold its shape when the beaters are lifted.
• 10 Spoon meringue over hot lemon filling, sealing meringue to the edges of the
  crust. Use the back of a spoon to swirl meringue and draw up into peaks.
• 11 Place your oven rack in bottom third of the oven.
• 12 Bake the pie for 10 minutes, until peaks are lightly browned. Cool at room
  temperature for 30 minutes.
• 13 Chill in the refrigerator for a minimum of 3 hours before serving.
• 14 Lemon meringue pie is best eaten within a day or two of being made, because as
  it sits, the meringue will start to weep and separate from the filling.

Nutrition Info