GLUTEN-FREE LEMON MERINGUE PIE

Gluten-Free Lemon Meringue Pie image

Looking for a classic dessert? Then check out this sweet and citrusy pie made with Rice Chex® cereal.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 4h

Yield 8

Number Of Ingredients 14

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Ingredients

4 cups Rice Chex™ cereal
2 tablespoons potato starch flour
1/4 cup sunflower or canola oil or melted ghee
2 tablespoons packed brown sugar
1/8 teaspoon salt
1 whole egg
4 egg yolks
1 cup water
1 cup granulated sugar
1/3 cup lemon juice
6 tablespoons cornstarch
1 tablespoon melted ghee or sunflower oil
4 egg whites
1/2 cup granulated sugar

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.

Nutrition Facts : Calories 370, Carbohydrate 61 g, Cholesterol 135 mg, Fat 2, Fiber 0 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 42 g, TransFat 0 g