Lemon Meringue Pie
  • Cooking Time: 7 minutes bake time for cookie crust.
  • Servings: 6-8
  • Preparation Time: 15 minutes
  • Cookie crust:
  • 1 1/2 c. GF cookie crumbs (GF vanilla wafers work well, recipe is in other GOING GLUTEN FREE AND LOVING IT cookbooks)
  • 1/4 c. sugar
  • 6 T. melted butter
  • Pie Filling:
  • 1/2 c. cold water
  • 1/2 c. cornstarch
  • 1 1/2 c. sugar
  • 6 egg yolks (reserve egg whites)
  • 1/2 t. salt
  • 2 c. water just brought to boil
  • generous 1/2 c. lemon juice from about 3 large lemons
  • 1 t. zest from one lemon
  • 1/4 c. butter
  • Meringue:
  • 6 egg whites
  • 1/2 t. cream or tarter (optional)
  • 1/3 c. sugar
  1. Make cookie crust by putting cookies in a blender with sugar and blend until you have fine crumbs. Melt butter in a large bowl. Add crumbs, stir well. Pat into a pie pan on bottom and up sides. Bake in an oven preheated to 375F for 7 minutes. Set aside to cool. In a saucepan combine cold water, sugar, cornstarch, salt, and egg yolks. Meanwhile heat 2 c. water in microwave for 2 1/2 - 3 minutes until near boiling. Pour into saucepan and turn heat to medium high. Cook, stirring constantly, until mixture comes to a boil and is thickened. Remove from heat. Stir in butter, zest, and lemon juice. Stir well and set aside to cool white making meringue. Place egg whites (room temp) in bowl of stand or hand mixer. Start mixer on low, when eggs begin to froth, stir in cream of tarter and sugar. Beat until stiff peaks form. Pour lemon filling into pie crust, top with meringue. Bake in oven still at 375F until meringue begins to show brown color around edges. Remove from oven and cool until ready to serve. May be put in fridge. Refrigerate leftovers.
My Dad, who loved anything lemon, inspired me to develop this pie recipe. I very much dislike artificial lemon flavors, so this pie uses only fresh lemons. It is yummy.