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Lemon meringue pie
Prep Time
30 mins
Cook Time
30 mins
 

(Gluten-free, dairy-free)

Servings: 8
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

  1. Prepare and bake the pie crust according to directions, or simply use a store-bought crust.  Allow to cool.

For the filling

  1. Combine the sugar and tapioca starch in a saucepan and set aside.

  2. Combine egg yolks, water and lemon juice and stir into dry ingredients.
  3. Cook over medium heat, stirring constantly until mixture thickens and boils.
  4. Boil for 1 minute, stirring constantly.
  5. Remove from heat and stir in butter and lemon zest.
  6. Spoon into pastry shell.
For the meringue

  1. Combine 2 tbs sugar with tapioca starch in a small saucepan and add water.

  2. Cook over medium heat, stirring constantly until mixture is thick and clear.
  3. In a separate bowl, beat egg whites with vanilla until soft mounds form.
  4. Add remaining sugar gradually, beating well after each addition.
  5. Add hot mixture and continue beating until meringue stands in stiff peaks.
  6. Spoon over filling.
  7. Bake at 350F for 12-15 minutes until golden brown.
  8. Cool completely before serving.