A special dessert, classic lemon meringue pie, that is so easy to make
This lemon meringue pie is an awesome recipe, but one that I generally only pull out for special occasions. It’s not that it’s difficult by any means. Or even take up a lot of time to make it. It’s just, I don’t know, special and if you do special things to frequently, they lose their special-ness. Maybe?
Anyway, this is really tasty, with just the right balance between sweet and sour, tangy and yummy (although I don’t think that tangy and yummy are antonyms by any stretch of the imagination). Use the ugly pie crust (recipe here) as a base and cook it before you start making the filling. And it works best with fresh lemons, even though that’s a little more effort. I’ve also used just bottled lemon juice and it works well, just without that added ‘pizzazz’.
Lemon meringue pie
(Gluten-free, dairy-free)
Ingredients
- 1 cooked and cooled pie crust
For the filling
- 1 1/2 cups sugar
- 1/2 cup tapioca starch
- 4 egg yolks save the whites for the meringue
- 1 3/4 cups water
- 1/2 cup lemon juice
- 1 tbs lemon zest
- 3 tbs dairy-free butter
For the meringue
- 8 tbs sugar divided
- 1 tbs tapioca starch
- 1/2 cup water
- 4 egg whites from above
- 1/2 tsp vanilla
Instructions
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Prepare and bake the pie crust according to directions, or simply use a store-bought crust. Allow to cool.
For the filling
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Combine the sugar and tapioca starch in a saucepan and set aside.
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Combine egg yolks, water and lemon juice and stir into dry ingredients.
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Cook over medium heat, stirring constantly until mixture thickens and boils.
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Boil for 1 minute, stirring constantly.
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Remove from heat and stir in butter and lemon zest.
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Spoon into pastry shell.
For the meringue
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Combine 2 tbs sugar with tapioca starch in a small saucepan and add water.
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Cook over medium heat, stirring constantly until mixture is thick and clear.
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In a separate bowl, beat egg whites with vanilla until soft mounds form.
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Add remaining sugar gradually, beating well after each addition.
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Add hot mixture and continue beating until meringue stands in stiff peaks.
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Spoon over filling.
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Bake at 350F for 12-15 minutes until golden brown.
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Cool completely before serving.
