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

FAQs

Why did my lemon meringue pie sink? ›

Our answer

Unfortunately "weeping" or "beading" meringue on a lemon meringue pie is quite common. As the meringue is not baked for long the sugar in the meringue absorbs moisture, turns into syrup and tends to leak, or weep, out of the meringue.

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.

The Trick To Making Lemon Pie Filling for 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.

A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom. (Using metal is crucial: Glass or ceramic pans don't transfer heat as efficiently, so they can be accomplices to a sad, soggy bottom.)

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.

Lemon meringue pie is a tasty and refreshing dessert that's perfect for a dinner party or holiday treat. However, if stored improperly, the meringue can become runny and wet, changing the texture of the pie. To store lemon meringue pie, it's best to keep it in the refrigerator.

Water seeping from meringue is practically always coming from the egg whites. There are a few standard things you can do to reduce it. First, do not overbeat. For some reason, recipes love to direct people to beat egg whites "to stiff peaks".

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

A little acid goes a long way: Add a little acid to your dough. Whether it be fresh lemon juice or apple cider vinegar, acid retards gluten development.

Does lemon help gluten intolerance? ›

While you normally don't eat lemons like you would other fruits due to their tart flavor, they make a terrific addition to room temperature filtered water to keep you hydrated during your recovery from ingesting gluten.

Lemon meringue pie is an American innovation, one that's more than 200 years old. Although this long-time diner staple, lemony custard piled high with fluffy meringue, has the look of something that might have emerged in the Pillsbury Bake-Off in the mid-20th century, its roots go much deeper than that.

The story behind the classic

Despite its status as an iconic French patisserie classic, the origins of the first lemon pie recipe remain unclear. Some speculate that it may have emerged from the USA, while others believe it can be traced back to England's first lemon cream.

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, ...

Originally Answered: How do I prevent a lemon meringue pie crust from being soggy? Brush the bottom and sides of the crust with egg white, then blind-bake it completely. Once it's cool, add your lemon curd, top with meringue, then broil that for a few min for color.

A soggy bottom crust happens when the wet filling of your pie soaks into the raw pie dough beneath before it's had a chance to set, causing it to become sodden and gummy. This is particularly problematic with both fruit pie and custard fillings because they have high moisture content.

‌Solution: Leave meringues to cool in the oven.

Crack the oven door if you're worried the heat will be too high. You can also use the oven to re-crisp soggy or stale meringues. Put them in at a low temperature for ten minutes.

Beating the Egg Whites for Too Long

One of the most common mistakes is not beating the eggs long enough, or on too slow a speed, which means the egg whites won't reach stiff peak stage and instead only reach a soggy droopy stage.