Gluten Free Lemon Meringue Pie Recipe w/ Biscuit Base (dairy free, low FODMAP) (2024)

FAQs

Why did my lemon meringue pie sink? ›

Make Sure the Pie Filling Is Hot

As the pie finishes baking in the oven, remove it when the meringue turns light brown. Removing the meringue before it has finished cooking can cause condensation. At the same time, don't overcook it, which can also cause weeping.

Water is leaking from the beaten whites (they're 87% water), pooling between the filling and the meringue, and dripping down the sides to the crust. The cause? While the meringue cooks on top when it is put into a hot oven, there isn't sufficient time for the meringue to cook on the bottom.

This lemon curd recipe is naturally gluten free, made using only egg yolks, caster sugar, butter and lemons. This recipe will yield about 1 jarful, which you need to store in the fridge and will keep for 1-2 weeks.

A lemon pie filling is the base for a lemon meringue pie. You make it with egg yolks, sugar, lemon juice, and zest, and fortify it with cornstarch so the filling holds its shape when you cut the pie.

If the meringue is swirled onto a cool filling and baked, steam in the reheating filling just reaches the meringue. As the pie cools, the steam condenses to form the sweet weeping (sometimes a pool) under the meringue.

Why Meringue Pies Weep. As it turns out, undercooking and overcooking can both cause weeping meringue and unwanted moisture on top of your pie (aka beading). Overcooking meringue causes those little sugary drops of moisture on top of baked meringues.

When I make my Lemon meringue pie I always make my meringue first then I cook my lemon and then pour the hot lemon in the crust and put the meringue on top and throw it right in the oven and seals it. Now if you're using white sugar you can substitute it for icing sugar and that can help also from weeping.

Choose the Right Rack in the Oven

Which rack you use in the oven can help ensure a crisp crust. Baking the pie on a lower rack will concentrate heat on the bottom of the pie and help the crust crisp.

Yes, lemon meringue pie should be refrigerated. To prevent foodborne illness, never let it sit at room temperature for more than two hours. To store lemon meringue pie without messing up the meringue, place two toothpicks in the pie. Loosely cover it with storage wrap and store in the refrigerator for up to two days.

Lemon should be safe for patients with celiac and other gluten-related disorders.

What lemon juice is gluten free? ›

Lemon Juice is gluten free. Lemon Juice should be safe for patients with celiac and other gluten-related disorders.

Crafted especially for chefs, McCormick Culinary Pure Lemon Extract offers versatile usage and unmatched performance in a convenient, ready-to-use format. McCormick Culinary Pure Lemon Extract is kosher, non-GMO, gluten free and made with no MSG added. There are 6/16 oz.

The first documented recipe for a dessert that combined lemon custard with meringue was published in the United States in 1847. The cookbook "The Lady's Receipt Book" by Eliza Leslie featured a recipe called "lemon pie" that called for a lemon custard filling topped with a meringue made from egg whites and sugar.

Thaw & serve. Mrs. Smith's Soda Shoppe Pies are a quick and easy to enjoy a delectably cool treat any time of day.

SKIM MILK, SUGAR, HIGH FRUCTOSE CORN SYRUP, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), VEGETABLE OIL (PALM, SOYBEAN), HYDROGENATED PALM KERNAL OIL, WATER, CONTAINS 2% OR LESS: BUTTER (CREAM, SALT), MILK PROTEIN ISOLATE, LEMON JUICE CONCENTRATE, CORN SYRUP, EGG WHITES, ...

A mild acid will help give your meringue more volume and structure, which means they will inflate more fully and hold the air longer. You don't need much: about 1/4 teaspoon of cream of tartar for every two to three egg whites should do the trick. You can also use lemon juice.

Seal the edges with the meringue

You want to make sure that there are no air gaps between the meringue and the crust. Otherwise, it will shrink and pull away from the crust as it bakes and cools.

Adding a half teaspoon of cream of tartar to your 3 egg whites for a pavlova for example will coax our beautiful bubbles into grabbing onto each other, making them much less likely to collapse.

Any number of things can contribute to a slumping crust. Maybe your recipe uses an extra-high amount of shortening or butter, or you rolled the crust too vigorously, or you didn't let it rest and chill before baking. Perhaps you used the wrong size pan, or not enough filling.