Gourmet Lemon Meringue Pie – Gluten Free
Published on Nov 18, 2023by Kristina Stosek
This gluten free lemon meringue pie has a sweet buttery, crispy graham cracker crust, with a perfect sweet and tangy bursting with fresh lemon flavor filling and a meringue topping whipped to perfection, with marshmallow-like pillowy peaks.
WHAT MAKES THIS A GOURMET LEMON MERINGUE PIE?
The graham cracker crust is perfectly crispy, the filling has a lemon buttery flavor with the perfect custard-like texture, and the meringue topping that just touches the edges of the pie is lightly sweetened, extra light, and seals the filling to give this pie that gourmet flavor and texture.
INGREDIENTS YOU’LL NEED
- Fresh lemon juice and lemon zest
- Sweetened condensed milk (I used Eagle Brand it is gluten free)
- Gluten free graham crackers
- Tapioca starch
- Cream of tartar
- Fine sea salt
Prep all your ingredients before you start, and make sure they are at the right temperature. The filling and the meringue are time-sensitive, so you’ll want to have everything on hand ready to go.
HOW TO MAKE GLUTEN FREE GRAHAM CRUMBS
To make the crumbs use gluten free graham crackers, place them into a food processor bowl and process until you reach fine crumbs. Or, place the crackers between two sheets of parchment paper and, using a rolling pin, roll over the paper until the crackers become fine crumbs. Or, depending where you live, you can buy gluten free graham crumbs here.
CAN I USE REGULAR GLUTEN FREE PIE CRUST?
Yes, you can use a regular pie crust, check out this easy gluten free pie crust recipe. Par-bake the pie crust before adding the filling.
HOW TO MAKE MERINGUE SUCCESSFULLY
Before you start:
- Use a medium size bowl. Too small of a bowl, and the meringue will overflow. If it is too big of a bowl, it will be harder to whip the egg whites because they will spread over the bottom of the bowl.
- Beaters and bowl should be spotlessly clean and dry
- Keep the yolks separate from whites. Even a small drop of egg yolk will prevent the egg whites from being perfectly whipped.
- Egg temperature: It’s easiest to separate eggs cleanly when they are refrigerator-cold. However, the eggs whip best at room temperature.
CAN YOU OVER WHIP MERINGUE?
Beat until the meringue is very smooth, very glossy, and thick. This should take 3 to 5 minutes. Overwip the egg whites; they will be too firm and can collapse or weep sugar beads.
HOW DO I KNOW THE MERINGUE IS COOKED?
Color: The meringue should be golden brown on top. This indicates that it has been exposed to enough heat to caramelize the sugars in the meringue and create a nice, appealing color.
Texture: Gently touch the surface of the meringue. It should feel firm and crisp outside while being soft and marshmallow-like underneath.
Time and Temperature: Follow the recommended baking time and temperature in your recipe. Typically, meringue is baked at a lower temperature for a longer time to allow it to set without burning. Baking times can vary, so keep an eye on the pie during the last few minutes to prevent overcooking.
Internal Temperature: If you have a candy thermometer, insert it into the center of the meringue. It should register around 160-165°F (71-74°C), indicating that the egg whites have reached a safe temperature.
Remember that ovens vary, so It’s a good idea to keep an eye on the pie towards the end of the baking time and use your judgment based on the visual and textural cues mentioned above.
HOW DO I PREVENT THE MERINGUE FROM WEEPING?
Weeping refers to the beads of moisture that can form on the surface of the meringue. To prevent this, make sure the meringue is spread over the hot filling, sealing the edges to the crust. Also, avoid overcooking the meringue.
WHY DID MY LEMON FILLING TURN OUT RUNNY?
A runny lemon filling can result from undercooking, or not using enough thickening agent, such as tapioca starch.
CAN I USE BOTTLED LEMON JUICE INSTEAD OF FRESH LEMONS?
While fresh lemon juice is a better choice because of its fresh flavor, you can use bottled lemon juice as a substitute. Remember that the flavor may differ slightly, so adjust the quantity to taste.
SERVING LEMON MERINGUE PIE
Follow these tips for the best flavor and cleaner cuts.
Chill Before Serving:
Lemon meringue pie is best served chilled. Make sure to refrigerate the pie for at least 4 hours before serving. This allows the filling to set and enhances the overall flavor and texture.
Use a Sharp Knife:
When cutting the pie, use a sharp, clean knife. Run the knife under hot water before slicing to make cleaner cuts. Wipe the knife between cuts to keep the slices neat.
For cleaner cuts, cut the pie with a gentle, sawing motion rather than pressing down. This helps prevent the crust from crumbling or breaking.
Use a Pie Server:
When serving, use a pie server to lift each slice gently onto individual plates. This helps maintain the integrity of the slice and ensures a neat presentation.
Garnish with lemon zest or a slice of lemon: Sprinkle some finely grated lemon zest on top of each slice just before serving. This adds a burst of fresh lemon flavor, or add a thin slice of lemon as a garnish.
Following these tips, you can present a beautifully sliced and delicious lemon meringue pie to your guests or family.
Lemon meringue pie should be refrigerated. To store lemon meringue pie without messing up the meringue, place two toothpicks in the pie. Loosely cover it with plastic wrap and store it in the refrigerator for 2 -3 days. The meringue may start to break down over time, so it’s best to enjoy it fresh.
CAN I FREEZE GLUTEN FREE LEMON MERINGUE PIE?
I would not recommend freezing lemon meringue pie as the meringue may not hold up well after thawing. If you need to make it ahead, it’s better to freeze the unfilled pie crust and prepare the filling and meringue fresh before baking.
Lemon meringue pie is a popular dessert often served during holidays and special occasions. While it may not be as traditional as some other desserts like pumpkin pie during Thanksgiving or fruitcake during Christmas, this lemon meringue pie’s bright and citrusy flavor makes it a refreshing gluten free choice.
Meet Kristina. Passionate about creating delicious, innovative gluten free recipes, and author of two gluten free cookbooks, “Entertaining The Gluten Free Way” and “Small Bites The Gluten Free Way”.
Gourmet Lemon Meringue Pie – Gluten Free
Published on Nov 18, 2023by Kristina Stosek
Preheat oven to 375 F and set the oven rack in the middle position
In a medium bowl, mix the graham cracker crumbs and sugar. Add the melted butter and stir until the crumbs absorb the butter
Transfer the mixture into a 9 x 1.5-inch pie crust, and using the bottom of a glass with the help of your fingers, firmly press the mixture into the bottom and up the sides of the pie dish. Bake for 8 minutes, then set aside
REDUCE OVEN TEMPERATURE to 325 F and set the oven rack on lowest position
Whisk together lemon juice, water, lemon zest, and tapioca starch in a medium saucepan and heat over medium-low heat, whisking continuously until the mixture starts to thicken. Add condensed milk and whisk until combined and until the mixture becomes hot, not boiling. Remove the mixture from the heat and stir in butter until melted
Temper the egg yolk: Very slowly, stream a couple of large spoonfuls of warm lemon mixture into the beaten egg yolks and whisk to combine
Then, whisk the egg yolk mixture into the saucepan in a very slow stream. Turn the heat back up to medium. Cook until the mixture is thick and starts to bubble. Remove the pan from heat and spread filling into the crust. Set aside as you prepare the meringue. (Don't let the filling cool down too much; you want a warm filling when you top it with the meringue. The warm filling helps seal the two layers together, preventing separation)
Beat the egg whites and cream of tartar together on medium speed for 1 minute, then increase to high speed until soft peaks form
Add the sugar and salt, then continue beating on high speed until glossy, stiff peaks form. Spread meringue on top of the filling. Make sure you spread the meringue to the edges so that it touches the crust. This helps prevent the meringue from wheeping
Bake for 20-25 minutes. (If the meringue is browning too quickly, tent a piece of foil over it without the foil touching the meringue.) The foil will stick to the meringue if it touches it
Cool the pie for 1 hour, then refrigerate for 4 hours before serving
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we are working on it, thank you Susan
Could you please print the nutrition information for each recipe? Some people, like diabetics, need to calculate the carbohydrate count to eat the product.