Low FODMAP Dairy Free Lemon Meringue Pie

Total time4 hr 15 min

Prep time45 min

Cook time30 min

Low FODMAP Dairy Free Lemon Meringue Pie

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Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tbsp granulated sugar
½ tsp salt
½ cup dairy free butter, cold and cut into ½-inch cubes
3–4 tbsp ice water

For the lemon filling

1 cup granulated sugar
¼ cup cornstarch
¼ tsp salt
1 ½ cups water
½ cup fresh lemon juice (from about 3–4 lemons)
1 tbsp lemon zest
4 large egg yolks
3 tbsp dairy free butter

For the Swiss meringue

4 large pasteurized egg whites
1 cup granulated sugar
¼ tsp cream of tartar

Instructions

1
Make the crust: Whisk together the flour, 1 tbsp sugar, and 1/2 tsp salt in a large bowl. Add the cold dairy free butter cubes and work them in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Drizzle in ice water 1 tbsp at a time, tossing with a fork, until the dough just holds together when pressed — stop before it becomes sticky. Shape into a disk, wrap tightly, and refrigerate for at least 30 minutes.
2
Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick. Drape it over a 9-inch pie dish, press it gently into the bottom and sides, and trim the overhang to about 1 inch. Fold the edge under and crimp as desired. Prick the bottom all over with a fork, line with parchment, and fill with pie weights or dried beans.

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