Lemon Meringue Pie: Wheat-Free/Gluten-Free

            

Lemon Meringue Pie: Wheat-Free/Gluten-Free

Gluten-Free Crust:

½ c. Almond Flour
½ c. Coconut Flour
1/3 c. Coconut Oil (not coconut milk.  There is a difference!)
2 T. Cold Butter
½ t. xanthan gum
½ t. salt  (Don’t use coarse salt--perhaps use less salt)

Blend ingredients together with a pastry blender until fully blended.
Add 2 T. ice water and work it into the dough, continuing to add a little water at a time until it can be made into a ball.  (I used 3 T.)   Place flattened ball of dough between 2 sheets of waxed paper.  Roll out to fit a 9-inch pie pan.  Remove top layer of waxed paper and flip dough into pan.  Remove remaining sheet of waxed paper and mold dough nicely into shape.  Prick all over with a fork and bake at 450 degrees F. for about 10 minutes until lightly browned.  Cool.

 Lemon Meringue Filling:

1-½ c. organic sugar  (I used ¾ c. Organic Agave Syrup and ¾ c. Organic Sucanot)
6 T. organic corn starch
½ t. salt
½ c. cold water
½ c. fresh lemon juice
3 egg yolks, beaten (save whites for the meringue)
2 T. butter
1-½ c. boiling water
1 t. fresh lemon zest

In a 2-quart saucepan, whisk sugar with cornstarch and salt.  Add the ½ c. cold water and the ½ c. fresh lemon juice.  Whisk until smooth.  Add the egg yolks and butter, then the boiling water.  Bring to a boil and whisk until thick and smooth.  Boil one minute, remove from heat and mix in the fresh lemon zest.  Pour into baked pie crust.

Meringue:

5 egg whites
2/3 t. cream of tarter
2-½ t. cornstarch
8 T. organic powdered sugar
¾ t. vanilla

With hand mixer, beat egg whites until they start to form stiff peaks.  Add
cream of tarter, cornstarch, and sugar, 1 T. at a time.  Add vanilla last, after eggs have been beaten and have formed into stiff, (but not dry), peaks.  Spoon onto top of hot pie filling and place in 300 degree F. oven for about 15 minutes, or until lightly browned on top.   For best results, cool slowly and serve the same day.