Gluten Free Lemon Meringue Pie

16
Ingredients

15m
Prep Time

45m
Cook Time

1h
Ready In

"This is a tasty recipe I found in a Betty Crocker Gluten Free cookbook."

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (110.4 g)
Calories 312.3
Total Fat - 8.5 g
Saturated Fat - 0.8 g
Cholesterol - 0 mg
Sodium - 173.8 mg
Total Carbohydrate - 59.6 g
Dietary Fiber - 0.9 g
Sugars - 41.9 g
Protein - 1.2 g
Calcium - 52.6 mg
Iron - 4.6 mg
Vitamin C - 6.9 mg
Thiamin - 0.2 mg

Step 1

Heat oven to 350 degrees Fahrenheit.

Step 2

Spray 9 inch glass pie plate with cooking spray (without flour).

Step 3

Place cereal in food processor; cover and process until crushed.

Step 4

Add remaining crust ingredients; cover and process until crumbly.

Step 5

Press mixture into pie plate, starting in center and pressing up side.

Step 6

Bake 15 minutes or until golden brown.

Step 7

Cool completely on cooling rack.

Step 8

In a 3 quart saucepan, beat egg yolks, water, 1 cup granulated sugar, the lemon juice and cornstarch with whisk until well blended.

Step 9

Cook on high heat, stirring constantly with whisk until well blended.

Step 10

Cook on high heat, stirring constantly with whisk until thickened.

Step 11

Remove from heat; stir in oil until incorporated.

Step 12

Pour filling into crust.

Step 13

In medium bowl, beat egg whites with electric mixer on high speed until soft peaks form.

Step 14

Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.

Step 15

Spoon meringue onto hot filling, spreading to edges to seal.

Step 16

Bake 15 minutes or until meringue is golden brown.

Step 17

Cool on cooling rack 30 minutes.

Step 18

Refrigerate for 2 to 3 hours before serving.

Tips

No special items needed.

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