My husband loves lemon meringue pie, but after discovering that he has Celiac Disease it was hard finding a crust recipe that he liked. Until I decided to try making it with GF Bisquick. I truly love that product, I use it for so many recipes in my house. Here is my GF Lemon Meringue Pie Crust and Filling recipe. I hope you enjoy it. *(I forgot to take a picture, so I will add a picture of my pie the next time that I make one).
Gluten Free Pie Crust
• 1 cup Gluten Free Bisquick • 5 tablespoons cold butter • 3 tablespoons cold water
Pre-heat oven to 425 degrees Spray 9 inch glass pie pan with cooking spray
Put Bisquick in medium size bowl and cut in butter, until mixture looks like crumbs, then stir in water, mix well, place mixture in pie pan and spread even layer in the bottom and up the sides. Bake for 10 – 12 minutes or until lightly browned.
Gluten Free Lemon Meringue Pie
• 1 3/4 cups sugar • 6 tablespoons plus 2 teaspoons cornstarch • 1/8 teaspoon salt • 1 tablespoon grated lemon peel • 1/2 cup lemon juice • 4 large eggs, separated • 1 tablespoon butter or margarine • Baked 9-inch pie crust • 1/4 teaspoon cream of tartar
1. In a 2- to 3-quart pan, mix 1 1/4 cups sugar with 6 tablespoons cornstarch and salt. Whisk in 1/2 cup cold water, lemon peel, and lemon juice, blending thoroughly. Whisk in the egg yolks. Add the butter and whisk in 1 1/2 cups boiling water. 2. Set pan over medium-high heat and stir with a flexible spatula until mixture boils, about 7 minutes. Reduce heat to medium and stir filling 1 minute more. 3. Pour filling into pie crust. 4. In a small bowl, mix the remaining 1/2 cup sugar with the remaining 2 teaspoons cornstarch.
5. In a deep bowl, beat egg whites and cream of tartar with a mixer on high speed (use whisk attachment if available) until very foamy and no liquid whites remain in bottom of bowl. Continue to beat at high speed and gradually add the sugar-starch mixture, 1 tablespoon at a time. Then beat until whites hold stiff, glossy peaks. 6. Spoon meringue onto hot pie filling. With a spatula, swirl meringue to cover filling completely, touching the rim of the pie shell. 7. Bake in a 325° oven until meringue is browned, about 25 minutes. Set pie on rack until cool, about 3 hours. Serve, or invert a large bowl over pie (take care not to touch meringue) and chill up to 1 day.