Gluten Free Lemon/Lime Meringue Pie

by - December 30, 2017

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.
Make sure you check out my pie crust recipe because it is so easy to use and so flaky and delicious.  I use Bob's Red Mill Gluten Free 1 to 1 flour blend to make my pie crust and it always turns out perfect.  Also, check out the video down below to see exactly how I made this pie.  Check out my YouTube channel for more great recipes and product reviews.



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Lemon/Lime Meringue Pie
by December-29-2017
This tart citrus pie is perfect for anytime of the year. Use lemons or limes to create a delicious treat.
Ingredients
  • 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
Instructions
1. Make and prepare your gluten free pie crust. Bake and cool in 9" pie plate.2. Preheat oven to 400 degrees F.3. Whisk water, sugar, cornstarch, salt, lemon/lime juice, and lemon/lime zest in a medium saucepan. Place over medium-low heat and cook, stirring often, until it's thick and bubbly.4. Place egg yolks into a medium bowl and whisk gently. Once the lemon/lime mixture is thick, carefully pour about half of the mixture into the egg yolks, whisking constantly. Then place the egg mixture back into the pan with the remaining lemon/lime mixture, continuing to whisk. Tempering the eggs is very important to avoid scrambling the eggs. Gently bring to a boil and cook for 2 minutes. Remove from heat.5. Pour mixture into prepared pie shell. Cover with plastic wrap while making the meringue.6. Place egg whites, cream of tartar, and vanilla in the bowl of a mixer and use whisk attachment. Beat on high speed until egg whites foam and then slowly add in sugar while continuing to mix. Beat on high until stiff and glossy peaks form. The egg whites will stand up straight. 7. Immediately spread meringue onto hot lemon/lime mixture being sure that the meringue touches the crust and no lemon shows through. Bake 8-12 minutes until the meringue is browned. Cool at room temperature for two hours and then keep in refrigerator until ready to eat.
Details
Prep time: Cook time: Total time: Yield: 1 9" pie
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