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Gluten-free has never tasted so good!
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Lemon Meringue Pie

Prep time

25 mins
Cook time

40 mins
Total time

60 mins


Ingredients

Lemon Pie Filling

3 large egg whites (100 g)

1 cup orange juice - no pulp (248 g)

1 large lemon - zested/juiced (6 g + 46 g)

½ cup granulated sugar (100 g)

¼ cup corn starch (40 g) 

2 tbsp water (30 g)

1 cup cream  10% (242 g)

Optional: yellow food colouring 

Meringue Topping

4 egg whites (132 g)

1 tsp cream of tartar (3 g)

⅓ cup icing sugar (40 g) 

Additional

½ package Kinnikinnick Pie Crust - 1 thawed crust (195 g)


Directions

Lemon Pie Filling

  1. In a medium size pot combine sugar, orange juice, lemon zest and lemon juice. Whisk over medium heat until sugar is dissolved.
  2. Add cream and whisk until combined.
  3. Combine water and cornstarch in a small bowl to create a paste, add to lemon mixture. Continue to whisk over medium heat until mixture thickens (approx. 15 minutes).
  4. Remove thickened mixture from heat and place in a bowl to cool slightly. 

Meringue Topping 

  1. In medium bowl mix egg whites until medium peaks.
  2. Add cream of tartar and icing sugar. Continue to mix egg whites until stiff peaks form. Set aside.

Assembly

  1. Preheat oven to 375°F (190°C).
  2. Place thawed Kinnikinnick Pie Crust on baking tray. Pierce bottom of crust with a fork to prevent air pocket from forming.
  3. Bake in preheated oven for 12 minutes.
  4. Remove pie crust from oven and cool slightly.
  5. Fill Pie Crust with warm Lemon Filling. Use a spatula to spread evenly.
  6. Use a piping bag or spoon to spread Meringue Topping. Cover the entire top of pie and bring to edges of Pie Crust.   
  7. Return filled pie to oven and bake for 10 - 12 minutes until Meringue is golden brown

Yields: 1 Pie 

Tips & Variations