Easy Lemon Meringue Pie

Thanksgiving.

Just the word makes you want take a big breath and brace yourself for the chaos that always comes before the holiday. This is the holiday that is all about food. For some that can be either really satisfying or vastly disappointing. Hopefully, with the help of our recipes on our blog and website (eatingglutenfree.com), we have made the holiday easier and more enjoyable for you.

And to add to those recipes, I just made the easiest lemon meringue pie ever! It was seriously, amazing. If you have time, give it a try and let me know what you think!

Happy Thanksgiving!!!

Eating Gluten Free,LLC



Easy Lemon Meringue Pie

Lemon Filling

1 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
6 large egg yolks
1 1/2 cups water
1/2 cup lemon juice
2 tablespoons unsalted butter

Meringue Topping

1 tablespoon cornstarch
1/3 cup water
1/4 teaspoon cream of tartar
1/2 cup sugar
4 large egg whites
1/2 teaspoon vanilla extract

Directions:

Bake pie crust

Lemon Filling: Whisk sugar, cornstarch, and salt together in a large saucepan.

Add egg yolks, then gradually whisk in 1 1/2 cups water. Bring mixture to a simmer over medium heat, whisking regularly, 8- 10 minutes, until thickened. Remove from heat, add lemon juice and then the butter. Pour into baked pie crust.

Meringue topping: Mix cornstarch and 1/3 cup water in a small saucepan.
Bring to a simmer, whisking occasionally until thickened. Remove from heat when translucent and thickened.

Preheat oven to 325.
In a large mixing bowl, mix cream of tartar and sugar together.

In mixing bowl whip egg whites until frothy. Add vanilla.
Add sugar mixture 1 Tbsp. at a time. Slowly at cornstarch mixture, 1 tbsp at a time. Whip until stiff peaks form.

Distribute meringue evenly over the top, starting with the edges, and then the middle. As you top the pie lift up the back of the spoon and create peaks in the meringue.
Bake about 20 minutes or until the meringue is golden brown.

Cool completely before serving.