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Gluten-free Goodie of the Week: Lemon meringue pie

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

Celebrate with pie!

Aug. 15 is National Lemon Meringue Pie Day. Who knew? Now that you do, try this simple, gluten-free recipe for lemon meringue pie so you can get in on the celebration!

Gluten-free Goodie of the Week: Lemon Meringue Pie

One slice or two?

Don't you just love a great piece of pie? Paired with coffee, tea or a tall glass of milk, it's an all-time favorite treat! Lemon meringue pie is like a slice of sunshine. This recipe uses real lemons in the filling and includes frothy, white meringue piled on top.

Enjoy this recipe for gluten-free lemonade cake >

Easy as...

This pie is really easy to make, and the results will leave you with a lot to celebrate! For this recipe, we made things really simple and used a gluten-free packaged pie mix — Perfect Pie Crust — from Glutino's Gluten-free Pantry. Glutino makes a wide variety of convenient, gluten-free products that make baking a breeze.

Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows.com tries to ensure these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten free.

Lemon meringue pie

Serves 8

Ingredients:

For the filling

  • 2 lemons, 1 zested, juiced (1/2 cup)
  • 3 egg yolks (keep the whites for the meringue)
  • 1-1/2 cups sugar
  • 1/3 cup cornstarch
  • 1-1/2 cups water
  • 2 tablespoons butter

For the meringue

  • 3 egg whites
  • 4 tablespoons sugar
  • 1/4 teaspoon pure vanilla extract

Directions:

For the crust

  1. Preheat your oven according to the pie crust package directions.
  2. Prepare and bake according to the package directions.
  3. When finished, cool the pie crust on a wire rack and lower the oven temperature to 325 degrees F.
  4. While the crust is cooling, mix the pie filling and meringue.

For the filling

  1. Add the egg yolks to a small bowl and beat them with a fork.
  2. In a medium-sized saucepan over medium-high heat, add the sugar, cornstarch and water, a little at a time.
  3. Stir constantly until the mixture begins to thicken and boil, then cook for about a minute.
  4. Add half the mixture to the egg yolks to temper them and stir. Spoon that mixture back into the pan, boil for a few minutes, then remove the pan from the heat.
  5. Add the lemon juice, lemon zest and butter to the filling and mix well.
  6. While the filling is hot, spoon it into your cooled pie crust.

For the meringue

  1. Add the egg whites to a medium-sized bowl and beat with a hand mixer until they're foamy.
  2. Add the sugar to the egg whites, a little at a time, while mixing.
  3. Continue to mix until smooth, stiff peaks form.
  4. Add the vanilla extract to the meringue while mixing.
  5. When ready, spoon the meringue evenly over the pie filling, to the edges of the pie.
  6. Bake the pie for about 10-15 minutes, or until the meringue begins to brown just slightly. Keep an eye on the pie while baking at this point to help ensure it doesn't burn.
  7. Allow the pie to cool, then refrigerate until chilled and serve.

Celebrate the day with a slice of lemon meringue pie!

More gluten-free goodies to try

Fresh mango, coconut and lime ice cream
Brownies with caramel, almond and sea salt frosting
Chocolate mousse with raspberries and cream

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