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Hi, this is based on a Gluten Free Lemon Meringue Pie recipe from 'The Spruce Eats'. The only thing I changed was the base/pie crust, I have rewritten the recipe almost exactly as their original one, just accomodating my changes and regional ingredients. You can just as easily visit the link to their recipe above.
It is not really possible to buy pre-made gluten free pie crusts where I live, so I have found an easy way around that is to just make a biscuit crust. A biscuit crust being a small packet of plain biscuits (cookies/crackers) crushed up and mixed with melted butter/margarine. A 'small packet' of biscuits is roughly 170g-200g, depends on the brand, and I usually use 'scotch fingers'. I have previously used 'rice crackers' but they don't exist anymore. Graham crackers would also work fine, and are probably the easier choice in some places.
Recipe
Biscuit base:
- 1 packet plain gluten free biscuits (scotch fingers), crushed
- 1/4 cup melted nuttelex margarine
Lemon filling:
- 1 1/2 cups water
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 1/2 cup fresh lemon juice
- 3 tablespoons nuttelex margarine
- 4 egg yolks, lightly beaten
Meringue:
- 4 egg whites
- 1/2 cup sugar
- 1/4 teaspoon salt
Method
Biscuit base:
- Grease a pie dish with a paper towel rubbed in nuttelex.
- Mix the crushed biscuits and 1/4 cup melted nuttelex together until well combined. Spread the biscuit mix along the pie dish and press it down to form the base. Chill in the refrigerator.
Lemon filling:
- Combine water, cornstarch, salt and sugar in a medium saucepan. Whisk until blended. Cook over medium-high heat, whisking constantly until thick, about 3 minutes.
- Remove from heat and stir in lemon juice and nuttelex. Whisk until combined.
- Slowly drizzle egg yolks into mixture while whisking. Return to medium-high heat for 2-3 minutes. Cool filling mixture (covered, either in fridge or in freezer).
Meringue:
- Preheat oven to 163°C/325°F
- Use an electric mixer to beat the egg whites with salt until foamy. Gradually add sugar and beat on high until stiff peaks form.
- When pie filling has cooled to about room temperature, stir 2 tablespoons of meringue into the filling.
- Pour filling into the cooled biscuit base, smooth with spatula
- Use a spatula to pile the remaining meringue onto the pie, spread it evenly over the filling making sure to touch the edges of the crust with meringue to prevent it from shrinking. Use a teaspoon or small knife to make swirls in meringue
- Bake in preheated oven for about 15 minutes, or until the meringue peaks are lightly browned