Lemon Meringue Pie with Gluten Free Coconut Crust. I am not allergic to gluten. but I do not particularly like pastry. I love lemon meringue pie (at least the filling & meringue)! Variations of lemon meringue pie have been around for centuries and for a good reason. Lemon Meringue Pie with Gluten Free Coconut Crust

You can cook Lemon Meringue Pie with Gluten Free Coconut Crust using 19 ingredients and 12 steps. Here is how you cook it.

Ingredients of Lemon Meringue Pie with Gluten Free Coconut Crust
  1. Prepare of Coconut Crust.
  2. You need 2 cup of flaked coconut (unsweetened).
  3. It’s 1 tbsp of sugar.
  4. You need 1 tsp of lemon zest.
  5. You need 4 tbsp of melted butter.
  6. You need of Lemon Filling.
  7. It’s 1 cup of white sugar.
  8. Prepare 4 tbsp of cornstarch.
  9. You need 1/4 tsp of salt.
  10. It’s 1 1/2 cup of water.
  11. It’s 2 tbsp of lemon juice.
  12. You need 2 tbsp of butter.
  13. You need 4 of egg yolks.
  14. It’s 1 of zest from 3 lemons.
  15. Prepare of Citrus Meringue.
  16. Prepare 4 of egg whites (room temp, no shells or grease– VERY IMPORTANT!).
  17. You need 3/4 cup of sugar.
  18. You need 1 tsp of lemon zest.
  19. You need 1/2 tsp of cream of tartar (if you live in humid territories).

Does making your own gluten-free lemon meringue pie seem intimating? Traditionally, lemon meringue pie is made with eggs, lemon zest, lemon juice, sugar and a starch product. If you attempt to make another dairy-free lemon meringue pie, I hope you find a better alternative next time around. Spread over lemon filling covering completely, sealing to edge of crust.

Lemon Meringue Pie with Gluten Free Coconut Crust step by step

  1. For the coconut crust: Preheat oven to 325° fahrenheit..

  2. Combine sugar, zest, and coconut. Add melted butter and mix until coconut mixture is coated..

  3. Press into 9" pie pan.(Tip: use a flat-bottomed measuring cup to help press mixture into pan.) Use your fingers to form a lip with the crust. Bake at 325 for 10-15 minutes or until coconut is golden..

  4. For lemon lime filling: In medium saucepan, whisk together sugar, cornstarch, and salt, Stir in water, lemon juice and lemon zest..

  5. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter..

  6. In a small bowl whisk egg yolks till smooth. Gradually whisk in 1 cup of hot sugar mixture from the pot..

  7. Gradually whisk egg yolk mixture back into pot. Bring to a boil and cook while stirring constantly until thick.  Remove from heat. Pour filling into baked coconut crust..

  8. For citrus meringue: Preheat oven to 350°F..

  9. Place egg whites in a medium sized clean bowl. (any specks of egg yolk or bits of grease can keep whites from beating properly).

  10. Beat at a low speed until whites begin to foam. Increase speed and beat on med-high until soft peaks begin to form. Throw in cream of tartar here if you want to be sure that your peaks will hold..

  11. Add sugar a spoonful at a time while mixing. Continue beating until sugar is dissolved and stiff peaks form. Add lemon zest and combine..

  12. Spread meringue over pie, sealing the edges at the crust. Bake 10 minutes or until meringue is golden brown..

Classic tart and sweet Gluten Free Lemon Meringue Pie. Smooth and creamy lemon curd, and topped with a fluffy toasted meringue. Then, pour the hot lemon curd in the cooled crust, and top immediately with the already-prepared meringue. Cook on high heat, stirring constantly with whisk until thickened. Remove from heat; stir in ghee until incorporated.