Gluten Free Lemon Meringue Pie With Graham Cracker Crust
Introduction
Who doesn't love a delicious, tangy lemon meringue pie? Unfortunately, for those with gluten sensitivities, enjoying this classic dessert can be a challenge. But fear not, with this gluten free recipe you can still indulge in a slice of heaven without worrying about any adverse reactions.
Graham Cracker Crust
The crust is the foundation of any pie and this gluten free version does not disappoint. Instead of using traditional wheat flour, we'll be using gluten free graham crackers. Simply crush the crackers and combine with melted butter and sugar until it resembles sand. Press the mixture into a pie dish and bake for 10 minutes until golden brown.
Lemon Filling
The star of the show, the lemon filling is what makes this pie so delicious. To make the filling, whisk together lemon juice, sugar, cornstarch, egg yolks, and water in a saucepan over medium heat. Stir constantly until the mixture thickens and boils. Remove from heat and stir in butter until melted. Pour the filling into the prepared crust and let cool.
Meringue Topping
No lemon meringue pie is complete without the fluffy, sweet topping. To make the meringue, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff peaks form. Spread the meringue over the cooled lemon filling and bake in the oven for 10 minutes until golden brown.
Conclusion
This gluten free lemon meringue pie with graham cracker crust is sure to be a hit with everyone, regardless of dietary restrictions. The combination of tangy lemon filling, crunchy graham cracker crust, and fluffy meringue topping is a match made in dessert heaven. Give this recipe a try and impress your family and friends with your baking skills.
