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Gluten-Free Lemony Cloud Pie

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Serves General | Prep Time 25 | Cook Time 15

Why I Love This Recipe

The origins of lemon meringue pie can be traced back to the 19th century.

Ingredients You'll Need

1 gluten-free graham cracker crust
3 large eggs, separated
1 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup fresh lemon juice
1 tablespoon lemon zest
1 1/2 cups water
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1/3 cup confectioners' sugar


Preheat the oven to 350°F (175°C).

In a saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually stir in the water, lemon juice, and lemon zest.

Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute, then remove from heat.

In a small bowl, lightly beat the egg yolks. Gradually whisk in about 1 cup of the hot lemon mixture. Return all to the saucepan, stirring constantly. Bring to a gentle boil and cook for 2 minutes, stirring constantly.

Remove from heat and stir in the butter and vanilla extract. Pour the hot filling into the gluten-free graham cracker crust.

In a large bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually beat in the confectioners' sugar, 1 tablespoon at a time, until stiff peaks form.

Spread the meringue over the hot filling, making sure to seal the edges of the crust.

Bake for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.

Pairs Well With

A cup of hot tea or a glass of sparkling lemonade

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