This beloved dessert combines a zesty lemon filling with a light and fluffy meringue, all encased in a flaky gluten-free pie crust.
Ingredients
Scale:
1 ¾ cups gluten-free all-purpose flour
½ teaspoon salt
1 tablespoon sugar
½ cup unsalted butter, chilled and diced
1/4 cup ice water
1 cup granulated sugar
2 tablespoons cornstarch
1 cup water
3 large egg yolks, beaten
1/3 cup fresh lemon juice
1 teaspoon lemon zest
2 tablespoons unsalted butter
3 large egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
Instructions
In a mixing bowl, combine the gluten-free flour, salt, and sugar. Cut in the chilled butter until the mixture resembles coarse crumbs, which may take about 5-7 minutes of blending with a pastry cutter or your fingers. Gradually add ice water, mixing until the dough starts to come together, but don't overwork it. Form into a ball, wrap in plastic, and refrigerate for at least 30 minutes.
Preheat your oven to 425°F (220°C). Roll out the chilled dough on a floured surface to about 1/8 inch thick and fit it into a 9-inch pie pan. Trim excess dough and prick the bottom with a fork in several places to prevent bubbling. Bake for 10-12 minutes until lightly golden. Remove from the oven and set aside to cool completely.
In a saucepan, whisk together the sugar and cornstarch until well combined. Gradually stir in the water and cook over medium heat, continuously stirring, until the mixture thickens and bubbles, about 5-7 minutes. Reduce heat, and gradually whisk in the beaten egg yolks, lemon juice, and lemon zest. Cook for an additional 2 minutes, stirring constantly.
Remove the pan from heat and incorporate the butter into the lemon filling until melted and smooth. Pour this vibrant filling into the pre-baked pie crust, smoothing the top with a spatula.
In a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks form, about 2-3 minutes at medium-high speed. Gradually add sugar, continuing to beat until stiff peaks form and the meringue is glossy, about another 3-5 minutes.
Spread the meringue over the lemon filling, ensuring it touches the crust to prevent shrinkage during baking. Use a spatula to create peaks and swirls on the surface.
Reduce the oven temperature to 350°F (175°C) and bake the pie for about 10-15 minutes, or until the meringue is golden brown.
Allow the pie to cool at room temperature before slicing. For best results, refrigerate for at least two hours before serving.
