A gluten-free crust serves as the base for tangy-sweet lemon custard and a fluffy meringue topping in this fresh spin on the classic.
1.7 ounces potato starch (about 1/3 cup)
1.53 ounces brown rice flour (about 1/3 cup)
1.4 ounces tapioca flour (about 1/3 cup)
1.2 ounces almond meal flour (about 1/3 cup)
1 tablespoon sugar
1/2 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
3 tablespoons 1% low-fat milk
1/2 cup fresh lemon juice
1.15 ounces cornstarch (about 1/4 cup)
4 large egg yolks
2 cups 1% low-fat milk
2/3 cup sugar
2 tablespoons grated lemon rind
2 tablespoons butter
4 large egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
How to Make It
To prepare crust, weigh or lightly spoon potato starch and flours into dry measuring cups; level with a knife. Combine potato starch, flours, 1 tablespoon sugar, and salt in a medium bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add 3 tablespoons milk; toss with a fork until moist. Gently press mixture into a 4-inch circle on 2 sheets of heavy-duty plastic wrap that overlap; cover with additional overlapping plastic wrap. Chill 1 hour.
Preheat oven to 375°.
Roll dough, still covered, into a 12-inch circle. Fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray. Remove remaining plastic wrap. Press dough against bottom and sides of pan. Fold edges under or flute decoratively. Line bottom of dough with parchment paper; arrange pie weights or dried beans on paper. Bake at 375° for 22 minutes or until edges are lightly browned. Cool completely.
To prepare filling, combine lemon juice and cornstarch, stirring with a whisk. Add egg yolks, stirring with a whisk to combine.
Place 2 cups milk, 2/3 cup sugar, and rind in a large saucepan over medium-low heat, stirring occasionally with a whisk until mixture comes to a boil. Slowly pour one-third of milk mixture into lemon juice mixture, stirring with a whisk. Slowly pour lemon juice mixture into milk mixture, and boil 1 minute or until mixture thickens, stirring constantly with a whisk. Pour into a bowl; add 2 tablespoons butter, stirring until melted. Pour hot filling into cooled crust.
To prepare meringue, place egg whites and cream of tartar in a bowl; beat with a mixer at high speed until soft peaks form. Add 1/4 cup sugar, beating until stiff peaks form. Spread evenly over filling, sealing to edge of crust. Bake at 375° for 10 minutes or until lightly browned on top. Cool 1 hour on a wire rack. Chill overnight.
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Not enough lemon juice, butter or sugar, too much corn starch, 1% milk instead of 4% or half and half and 1/10th of the pie as a serving, what a joke. My Grandmother would never have made a lemon pie like this nor served a sliver as a serving. She would have made 2 pies if there were more than 6 people having some and I would do the same.
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