Best Gluten Free Lactose Free Lemon Meringue Pie Recipes

GLUTEN-FREE LEMON MERINGUE PIE

Steps:

• Place graham crackers into a resealable plastic bag and crush into crumbs using a rolling pin. Pour into a bowl and add enough melted butter so crumbs stick together. Press mixture firmly into your serving dish to form the crust. Place in the freezer until firm, about 20 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Remove crust from freezer.
• Whisk condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl; pour over crust.
• Bake in the preheated oven until just set, 10 to 15 minutes. Remove pie from oven. Keep oven on.
• Beat egg whites in a glass, metal, or ceramic bowl until medium peaks form. Add sugar gradually, continuing to beat until stiff peaks form. Whisk in salt and cream of tartar gently. Spread meringue over pie. Use a fork to create peaks in the meringue.
• Increase oven temperature to 375 degrees F (190 degrees C).
• Return pie to the oven and bake until meringue topping is golden brown, about 15 minutes. Turn off oven and leave the pie inside to cool, about 30 minutes.

GLUTEN-FREE LEMON MERINGUE PIE

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray (without flour).
• In food processor, place cereal. Cover; process until crushed. Add remaining crust ingredients. Cover; process until crumbly. Press mixture into pie plate, starting in center and pressing up side. Bake 15 minutes or until golden brown. Cool completely on cooling rack.
• In 3-quart saucepan, beat egg yolks, water, 1 cup granulated sugar, the lemon juice and cornstarch with whisk until well blended. Cook on high heat, stirring constantly with whisk until thickened. Remove from heat; stir in ghee until incorporated. Pour filling into crust.
• In medium bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Spoon meringue onto hot filling, spreading to edges to seal. Bake 15 minutes or until meringue is golden brown. Cool on cooling rack 30 minutes. Refrigerate 2 to 3 hours before serving.