Gluten Free Lemon Meringue Pie
Created by QueenBea on May 23, 2013
- Servings: 8
- Prep Time: 15m
- Cook Time: 45m
- Recipe #9669
Ingredients
- CRUST
- 4 cups rice chex cereal
- 2 tablespoons potato starch flour
- 1/4 cup canola oil
- 2 tablespoons packed brown sugar
- 1/8 teaspoon salt
- FILLING
- 4 egg yolks
- 1 cup water
- 1 cup granulated sugar
- 1/3 cup lemon juice
- 6 tablespoons cornstarch
- 1 tablespoon canola oil
- MERINGUE
- 4 egg whites
- 1/2 cup granulated sugar
How to Make
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Step 1: Heat oven to 350 degrees Fahrenheit.
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Step 2: Spray 9 inch glass pie plate with cooking spray (without flour).
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Step 3: Place cereal in food processor; cover and process until crushed.
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Step 4: Add remaining crust ingredients; cover and process until crumbly.
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Step 5: Press mixture into pie plate, starting in center and pressing up side.
How to Make
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Step 6: Bake 15 minutes or until golden brown.
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Step 7: Cool completely on cooling rack.
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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.
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Step 9: Cook on high heat, stirring constantly with whisk until well blended.
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Step 10: Cook on high heat, stirring constantly with whisk until thickened.
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Step 11: Remove from heat; stir in oil until incorporated.
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Step 12: Pour filling into crust.
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Step 13: In medium bowl, beat egg whites with electric mixer on high speed until soft peaks form.
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Step 14: Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
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Step 15: Spoon meringue onto hot filling, spreading to edges to seal.
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Step 16: Bake 15 minutes or until meringue is golden brown.
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Step 17: Cool on cooling rack 30 minutes.
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Step 18: Refrigerate for 2 to 3 hours before serving.