Gluten Free Lemon Meringue Pie

lemon meringue pie
This past thanksgiving my Nana decided to try a gluten free version of her famous lemon meringue pie recipe. This was my absolute favorite dessert growing up, and the gluten free version did not disappoint! It was SO GOOD I literally sat down and ate about 1/4 of the pie straight from the pie dish by myself (evidenced in the photo below). Because it looked so delicious, a lot of folks asked for the recipe….

So I have to be honest here, when I called her up for the recipe, prepared to take copious notes for you all, her response was “I’m not sure off hand – I just follows the directions on the container for Durkee Lemon Meringue Pie Filling”. WHAT!? Lies, my whole life has been lies.  The good news – Durkee has a fairly easy recipe to follow, and you’ll never have to look up the recipe if you’re using their brand.

Ingredients: 

– 3 Tbsp. sugar
– 2 eggs (yolks for filling, whites for meringue)
– 1 package lemon pie filling (I use Durkee)
– 2-1/2 cups water
– 1/4 tsp. cream of tartar
– 1/4 cup sugar
– Pie crust

Directions:

Pie Crust: (pictured below)

I recommend either the Whole Foods pre-made gluten free pie crust or Pillsbury Gluten Free Pie and Pastry Filling Dough.
Because this is a pie served cool, bake the empty pie crust at 375 for 10 minutes or so, until the top edges are veryyy slightly browned.

Filling:

– Get out your medium sized sauce pan: Combine filing mix, 3 Tbsp. sugar,  1 egg and 2-1/2 cups water; stirring until smooth.
– Cook over Medium heat, stirring constantly, until pudding comes to a boil: boil 2 minutes. (Pudding will thicken upon cooling)
– Pour into pie crust (which has already been baked) and place in the fridge to chill.

Meringue: Preheat oven to 400 degrees F.

– Beat 2 large egg whites and 1/4 tsp. cream of tartar with electric mixer until soft peaks form.
– Gradually add 1/4 cup sugar, beating at high speed until sugar is dissolved and stiff, glossy peaks form.
– Immediately spread meringue over hot pie filling, carefully sealing meringue to edge of pie.
– Bake 5 to 7 minutes or until meringue is golden. Cook on a wire rack if you can – and then cover and store in refrigerator to cool before serving.

Enjoy!