Lemon meringue pie recipe gluten free

Lemon meringue pie recipe gluten free

Classic tart and sweet Gluten-free Lemon Meringue Cake having a simple cookie crumb crust, smooth and creamy lemon curd, and capped having a fluffy toasted meringue. Baked in jars, or even the traditional way.

Should you consider the calendar (a minimum of), spring is here now! It might be bone-chilling cold within New You are able to, however the days are longer and also the light appears, well, lighter. Oh, and that i’m already running in one a part of town to a different within the afternoons to obtain everybody for their particular spring sports practices and training and general merry goings-on. All which means that I’ve got lighter fare on my small mind, such as these gluten-free lemon meringue pies (baked in jars!), crepes and light-as-air Japanese cheesecake . You also?

I opted for lemon meringue cake in jars, instead of, well, like a traditional cake, and that i made it happen for any couple of reasons. Let’s discuss.

Traditional lemon meringue cake is really a wee bit picky. If you prefer a clean slice of cake (and let’s be truthful who doesn’t?), you ought to get the lemon curd filling perfect, as well as your meringue must sit directly on the top from the still-hot filling. Plus, you have to produce a proper seal between your crust from the cake and also the meringue as the meringue is baked, or even the cake will fall and be sad. So sad! Individuals elements all lead to this pies-in-jars situation (or ramekins should you don’t have mason jars), consider you’re not slicing anything there’s a bigger margin for error. And who doesn’t just like a little margin for error? Nobody, that’s who.

In situation you’re wondering, though, the reply is yes! You will may use this exact same recipe and transform it into a traditional cake. You may make a bottom crust from cake crust, too, if you want (play one-half the cake crust recipe from my personal favorite apple cake ), or stick to the graham cracker crust. In either case, you’ll have to componen-bake the crust after which allow it to awesome. Then, pour the new lemon curd within the cooled crust, and top immediately using the already-prepared meringue. You would like the foot of the meringue to start to prepare as soon as it touches the new filling. Make sure to produce a seal between your meringue and also the crust by distributing the meringue completely towards the edges from the cake. Permit the cake to awesome to 70 degrees after baking, after which chill not less than 3 hrs before slicing and serving. Or &... just serve it my personal favorite way, in individual jars or ramekins.

Prep time: fifteen minutes Prepare time: >25 minutes Yield: 4 generous servings


For that Crust

8 ounces gluten-free graham crackers or any other crispy gluten-free cookies (*I made use of the gluten-free Nabisco Honey Maid-Style Cinnamon Graham Crackers from page 195 of Gluten-free Classic Snacks * Too mean?), crushed into crumbs

4 tablespoons (56 g) unsalted butter, melted

1/8 teaspoon kosher salt

For that Meringue Topping
4 egg-whites (about 4 ounces), at 70 degrees

1 tablespoon freshly squeezed fresh lemon juice

6 tablespoons (75 g) granulated sugar

For that Lemon Curd Filling
1 cup (200 g) granulated sugar

3 tablespoons (26 g) fundamental gum-free gluten-free flour blend (17 grams superfine white-colored grain flour + 6 grams potato starch + 3 grams tapioca starch/flour), or perhaps an equal quantity of superfine sweet white-colored grain flour

3 tablespoons (27 g) corn starch

1 1/2 cups (12 fluid ounces) milk

1/2 cup (4 fluid ounces) freshly squeezed fresh lemon juice (from about 3 lemons)

Finely grated zest of just one lemon

4 egg yolks (about 4 ounces), at 70 degrees

two tablespoons (28 g) unsalted butter


Preheat your oven to 350°F. Grease the underside 1 / 2 of four 16-ounce mason jars (or any other similarly-sized heat-safe containers, like 16-ounce ramekins). Put them on the small, parchment-lined baking sheet, and hang the baking sheet aside.

First, result in the crust. Combine the crust ingredients inside a medium-size bowl until all the crumbs are moistened through the melted butter. Divide the crust evenly one of the prepared jars or ramekins, and press the crust into a level, compact layer at the base of every container. Put the baking sheet using the containers in the heart of the preheated oven and bake for ten minutes. Remove in the oven and hang the jars aside to awesome.

Result in the meringue. Put the egg-whites within the bowl of the stand mixer fitted using the whisk attachment, or perhaps a large bowl having a handheld mixer. Turn the mixer on medium speed and beat until creamy. Add some fresh lemon juice, and then beat before the mixture has nearly bending in volume. Using the mixer still on medium speed, add some sugar inside a slow, good flow. Boost the speed to medium-high and then beat until glossy soft peaks form (soft peaks fully stand up after which gradually fall over on themselves). Set the meringue aside when you result in the lemon curd.

Result in the lemon curd filling. Inside a medium-size, heavy-bottom saucepan, put the sugar, flour blend, corn starch, milk, fresh lemon juice and lemon zest, and whisk to mix well. Put the egg yolks inside a medium-size heat-safe bowl, set near the stovetop. Put the saucepan over medium heat and produce to some simmer, whisking constantly. In an exceedingly, very slow trickle, pour about 50 % from the hot milk mixture in to the bowl using the egg yolks, whisking constantly. This task will temper the eggs so they don't scramble. Pour the nice and cozy egg yolk and milk mixture in to the saucepan using the remaining hot milk mixture, and go back to heat. Prepare over medium-high temperature, whisking constantly, before the mixture has thickened enough the whisk leaves a really visible trail within the mixture.

Assemble the pies and bake. Working rapidly, divide the new lemon curd filling evenly one of the jars, right on the top from the crusts. Divide the meringue topping evenly one of the containers, lightly pressing the meringue lower on the top from the lemon curd. A sizable frozen treats scoop is helpful in placing the meringue. Put the baking sheet using the pies onto it back in the heart of the oven and bake for ten minutes. The meringues will expand a little, and also the tops should brown gently. Remove in the oven and permit to awesome as lengthy as you desire before serving. You are able to serve these pies chilled, at 70 degrees, or perhaps warm. For everyone them chilled, permit the pies to awesome for around an hour at 70 degrees, after which put them within the refrigerator to relax for around 2 hrs.

Adapted from Mason Jar Crafts Love . as selected on your part from the Must Make Gluten-free Pinterest Board .

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