Gluten Free Lemon Meringue Pie
Making your own Gluten Free Lemon Meringue Pie could really not be easier! This Lemon Meringue Pie has a special twist! It has a chocolate crust! Yum!
Servings 8 servings
Calories 427kcal
Cost $6
Equipment
Ingredients
- 1 recipe Chocolate Cookie Crust recipe link in instructions
- 1 box Lemon Pudding and Pie Filling or homemade lemon curd
- 7 egg whites room temperature
- 1 3/4 cup Sugar
- 3/4 tsp cream of tartar
Instructions
- Make pie crust, or purchase store bought.
- Make pudding, according to package directions.
- Fill pie crust with lemon pudding. Refrigerate.
For meringue
- Add eggs and cream of tartar to mixer bowl. With whisk attachment, whisk eggs until frothy.
- Gradually add sugar a little at a time. Whisking between additions.
- Whisk until stiff peaks form.
- Spoon meringue on top of cooled lemon pudding.
- Start broiler on high.
- Broil meringue until golden brown on peaks, taking care not to burn meringue.
- Cover loosely. Store refrigerated.
Notes
**Notes**
Gluten free Chocolate pie crust recipe
Make sure to par-bake pie crust before filling.
Refrigerate filling at least 3 hours before topping with meringue.
Store leftover pie refrigerated for a couple days.
Meringue pies tend to "weep", during storage. This really can't be avoided. Refrigeration tends to speed up the weeping process. The best advice is to make meringue shortly before serving. Then refrigerate for an hour, or so.
Leftovers are still perfectly edible, in fact delicious, but crust may get soggy.
Nutrition
Calories: 427kcal | Carbohydrates: 55g | Protein: 3g | Fat: 1g | Sodium: 105mg | Potassium: 89mg | Sugar: 44g | Calcium: 2mg