Oral Allergy Syndrome Friendly Dairy Free Lemon Meringue Pie
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Learn more →Ingredients
8 servings
For the crust
- 1 ¼ cups all-purpose flour
Chef's tipChoose 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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