Gluten Free Lemon/Lime Meringue Pie
Lemon meringue pie is such a classic pie and is one for a reason. It is so good! I have a lime tree in my backyard and during those winter months I have an excess of limes. I love to use those limes with this recipe and it is just the perfect dessert to bring to any occasion. I know most people use lemons to make this pie but since I had so many limes, I decided to use those and to be honest I liked it better than the lemon. I actually like limes better anyway but the flavor was just perfect and my sister said it was the best pie she has ever eaten. I like a really tart pie so I add a bit more lemon/lime juice to my pie but some find it super tart so I lowered the amount. It still gives you a nice tart pie but one that most people will be able to enjoy. If you are like me and like a super tart pie then just add 3/4 cup of juice and it will be lip puckering good.
Now the one thing that I can say about this pie is to make sure that you beat the egg whites enough. They need to be stiff and glossy. If they don't get beat enough, they will collapse and you will be left with little to no meringue. I had to find this out the hard way. Also, make sure you put the pie in the refrigerator so the meringue can fully set after you let it cool completely.
- 1 pre-baked and cooled gluten free pie crust
- Filling:
- 1 1/2 cups water
- 1 1/2 cups granulated sugar
- 5 tablespoons cornstarch
- 1/2 cup fresh lemon or lime juice
- 1 tablespoon lemon or lime zest
- 1/2 teaspoon salt
- 4 large egg yolks
- Meringue:
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
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