Easy Lemon Meringue Pie Recipe
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I was so pleased to discover that my wonderful lemon meringue pie recipe that took years to perfect is just as good if not better when made lactose and gluten free.
Easy lemon meringue pie recipe. The best lemon meringue pie trick i learned also from shirley corriher is to add a gelled cornstarch and water mixture to the meringue. This can take 10 15 minutes but don t rush it. Spoon meringue over the top while filling is still hot.
Preheat the oven to 375 f. The intolerant among us can enjoy this delicious dessert. Bake for 10 to 12 minutes or until meringue is golden.
Whisk egg yolk mixture back into remaining sugar mixture. Cook over medium medium high high whisking constantly until thickened it will be thick slightly thicker than pudding when warm. The pie can be kept wrapped in plastic in the fridge for up to 10 days though it is best fresh.
The meringue should completely cover the lemon mixture. Measure 450ml 16fl oz of water into a pan and bring to the boil. Cook over medium high heat stirring frequently until mixture comes to a boil.
In addition to the acid from cream of tartar and the use of sugar the cornstarch helps the meringue hold its shape and keep it from weeping or shrinking when baked in the pie. Remove from heat and stir in butter. Add the lemon cornflour mixture to the hot water and stir over the heat until the mixture has thickened then remove from the heat.
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