Pregnancy Friendly Gluten Free Lemon Meringue Pie
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Learn more →Ingredients
8 servings
For the crust
- 1 ½ cups gluten free flour
- 2 tbsp powdered sugar
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
- 2–3 tbsp ice water
For the lemon filling
- ¾ cup fresh lemon juice (from about 4–5 lemons)
- 1 tbsp lemon zest
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 cup water
- 4 pasteurized egg yolks
Ingredient noteThe eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
- 2 tbsp unsalted butter
For the Swiss meringue
- 4 pasteurized egg whites, at room temperature
Ingredient noteThe eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
- 1 cup granulated sugar
- ¼ tsp cream of tartar
Instructions
- 1
Preheat the oven to 375°F (190°C). In a large bowl, whisk together the gluten free flour, powdered sugar, and salt. Add the cold butter cubes and work them in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with a few pea-sized pieces remaining. Drizzle in ice water 1 tablespoon at a time, tossing with a fork, until the dough just holds together when pressed — it should not be wet or sticky.
- 2
Press the dough evenly into the bottom and up the sides of a 9-inch pie dish, using the flat bottom of a glass or measuring cup to smooth it. The crust should be about 1/4 inch thick throughout. Prick the bottom all over with a fork, then freeze for 10 minutes.
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