{"id":1164,"date":"2022-05-24T12:31:50","date_gmt":"2022-05-24T16:31:50","guid":{"rendered":"https:\/\/blog.richmond.edu\/chemistryofcooking\/?page_id=1164"},"modified":"2022-05-24T12:32:11","modified_gmt":"2022-05-24T16:32:11","slug":"gluten-free-lemon-meringue-pie","status":"publish","type":"page","link":"https:\/\/blog.richmond.edu\/chemistryofcooking\/lab-schedule\/lab-6-lemon-meringue-pie-or-meringue-tarts-with-berries-and-cream\/gluten-free-lemon-meringue-pie\/","title":{"rendered":"Gluten-Free Lemon Meringue Pie"},"content":{"rendered":"<p><span style=\"font-family: 'Times New Roman',serif;\"><a href=\"https:\/\/www.thespruceeats.com\/gluten-free-lemon-meringue-pie-recipe-1451237\"><span style=\"color: blue;\">https:\/\/www.thespruceeats.com\/gluten-free-lemon-meringue-pie-recipe-1451237<\/span><\/a><\/span><\/p>\n<p><span style=\"font-size: 9.0pt; font-family: 'Helvetica Neue'; color: black; letter-spacing: -.1pt;\">This gluten-free lemon meringue pie recipe features a lusciously sweet and tart pie baked in a buttery gluten-free pie crust. A softly-peaked meringue crown makes this pie as much fun to look at as it is to eat.<\/span><\/p>\n<p><span style=\"font-size: 9.0pt; font-family: 'Helvetica Neue'; color: black; letter-spacing: -.1pt;\">Use a tart pan with a removable bottom for a lovely fluted edge and for easier serving.<\/span><\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li style=\"color: black;\"><span style=\"font-size: 9.0pt; font-family: 'Helvetica Neue';\">1 1\/2 cups water<\/span><\/li>\n<li style=\"color: black;\"><span style=\"font-size: 9.0pt; font-family: 'Helvetica Neue';\">1\/2 cup cornstarch<\/span><\/li>\n<li style=\"color: black;\"><span style=\"font-size: 9.0pt; font-family: 'Helvetica Neue';\">1\/2 teaspoon salt<\/span><\/li>\n<li style=\"color: black;\"><span style=\"font-size: 9.0pt; font-family: 'Helvetica Neue';\">1 1\/2 cups sugar<\/span><\/li>\n<li style=\"color: black;\"><span style=\"font-size: 9.0pt; font-family: 'Helvetica Neue';\">1\/2 cup\u00a0<a href=\"https:\/\/www.thespruceeats.com\/how-to-zest-and-juice-a-lemon-305298\"><span style=\"color: #008fb9;\">lemon juice<\/span><\/a>\u00a0(freshly squeezed)<\/span><\/li>\n<li style=\"color: black;\"><span style=\"font-size: 9.0pt; font-family: 'Helvetica Neue';\">2 teaspoons lemon peel (freshly grated)<\/span><\/li>\n<li style=\"color: black;\"><span style=\"font-size: 9.0pt; font-family: 'Helvetica Neue';\">3 tablespoons butter (unsalted)<\/span><\/li>\n<li style=\"color: black;\"><span style=\"font-size: 9.0pt; font-family: 'Helvetica Neue';\">4 large\u00a0<a href=\"https:\/\/www.thespruceeats.com\/how-to-separate-eggs-995520\"><span style=\"color: #008fb9;\">egg yolks<\/span><\/a>\u00a0(lightly beaten)<\/span><\/li>\n<li style=\"color: black;\"><span style=\"font-size: 9.0pt; font-family: 'Helvetica Neue';\">4 egg whites<\/span><\/li>\n<li style=\"color: black;\"><span style=\"font-size: 9.0pt; font-family: 'Helvetica Neue';\">1\/2 cup sugar<\/span><\/li>\n<li style=\"color: black;\"><span style=\"font-size: 9.0pt; font-family: 'Helvetica Neue';\">1\/4 teaspoon salt<\/span><\/li>\n<li style=\"color: black;\"><span style=\"font-size: 9.0pt; font-family: 'Helvetica Neue';\">1 9-inch<span style=\"color: #000000;\">\u00a0gluten-free pie crust\u00a0<\/span>(baked or tart shell) may be bought or made: <a href=\"\/webapps\/Bb-wiki-BBLEARN\/wikiView?course_id=_36897_1&amp;wiki_id=_4143_1&amp;page_guid=81254631852940398d92b22aae7ceb8b\">Easy Gluten-Free Pie Crust<\/a>\u00a0.<\/span><\/li>\n<\/ul>\n<h2>Directions to make the filling<\/h2>\n<ol>\n<li style=\"margin-left: .5in;\"><span style=\"font-size: 9.0pt; font-family: 'Helvetica Neue'; color: black; letter-spacing: -.1pt;\">Preheat oven to 325 F \/ 163 C.<\/span><\/li>\n<li style=\"margin-left: .5in;\"><span style=\"font-size: 9.0pt; font-family: 'Helvetica Neue'; color: black; letter-spacing: -.1pt;\">Combine water, cornstarch, salt and sugar in a medium saucepan. Whisk until blended. Cook over medium-high heat, whisking constantly until thick, about 3 minutes.<\/span><\/li>\n<li style=\"margin-left: .5in;\"><span style=\"font-size: 9.0pt; font-family: 'Helvetica Neue'; color: black; letter-spacing: -.1pt;\">Remove from heat and stir in lemon juice, lemon peel, and butter. Whisk until combined.<\/span><\/li>\n<li style=\"margin-left: .5in;\"><span style=\"font-size: 9.0pt; font-family: 'Helvetica Neue'; color: black; letter-spacing: -.1pt;\">Slowly drizzle egg yolks into the mixture while whisking. Return to medium-high heat and cook 2-3 minutes. Cool pie filling mixture.<\/span><\/li>\n<\/ol>\n<h2>Directions to make the meringue<\/h2>\n<ol start=\"5\">\n<li style=\"margin-left: .5in;\"><span style=\"font-size: 9.0pt; font-family: 'Helvetica Neue'; color: black; letter-spacing: -.1pt;\">Use an electric mixer or stand mixer to\u00a0<a href=\"https:\/\/www.thespruceeats.com\/how-to-whip-egg-whites-2216960\"><span style=\"color: #008fb9;\">beat egg whites<\/span><\/a>\u00a0with salt until foamy. Gradually add sugar and beat on high until stiff peaks form.<\/span><\/li>\n<\/ol>\n<h2>Assemble the pie<\/h2>\n<ol start=\"6\">\n<li style=\"margin-left: .5in;\"><span style=\"font-size: 9.0pt; font-family: 'Helvetica Neue'; color: black; letter-spacing: -.1pt;\">When pie filling has cooled to about room temperature, stir 2 tablespoons of meringue into the pie filling.<\/span><\/li>\n<li style=\"margin-left: .5in;\"><span style=\"font-size: 9.0pt; font-family: 'Helvetica Neue'; color: black; letter-spacing: -.1pt;\">Pour the filling into the cool, pre-baked pie crust.<\/span><\/li>\n<li style=\"margin-left: .5in;\"><span style=\"font-size: 9.0pt; font-family: 'Helvetica Neue'; color: black; letter-spacing: -.1pt;\">Use a spatula to pile the remaining meringue on the pie. Spread the meringue evenly over the filling, making sure to touch the edges of the crusts with meringue to prevent it from shrinking. Use a teaspoon or small knife to make swirls in the meringue.<\/span><\/li>\n<li style=\"margin-left: .5in;\"><span style=\"font-size: 9.0pt; font-family: 'Helvetica Neue'; color: black; letter-spacing: -.1pt;\">Bake in preheated oven for about 15 minutes or until the meringue peaks are lightly browned.<\/span><\/li>\n<\/ol>\n<p><i><span style=\"font-size: 9.0pt; font-family: 'Helvetica Neue'; color: black; letter-spacing: -.1pt;\">Reminder<\/span><\/i><span style=\"font-size: 9.0pt; font-family: 'Helvetica Neue'; color: black; letter-spacing: -.1pt;\">: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.<\/span><\/p>\n<p>Go to:\u00a0<a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/lab-schedule\/lab-6-lemon-meringue-pie-or-meringue-tarts-with-berries-and-cream\/easy-gluten-free-pie-crust\/\">Easy Gluten-Free Pie Crust<\/a><\/p>\n<p>Return to:\u00a0<a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/lab-schedule\/lab-6-lemon-meringue-pie-or-meringue-tarts-with-berries-and-cream\/\">Lab 6: Lemon Meringue Pie or Meringue tarts with Berries and Cream<\/a><\/p>\n<p>Return to:\u00a0<a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/lab-schedule\/\">Lab Schedule (Home)<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>https:\/\/www.thespruceeats.com\/gluten-free-lemon-meringue-pie-recipe-1451237 This gluten-free lemon meringue pie recipe features a lusciously sweet and tart pie baked in a buttery gluten-free pie crust. A softly-peaked meringue crown makes this pie as much fun to look at as it is to eat. Use &hellip; <a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/lab-schedule\/lab-6-lemon-meringue-pie-or-meringue-tarts-with-berries-and-cream\/gluten-free-lemon-meringue-pie\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1230,"featured_media":0,"parent":319,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"coauthors":[142150],"class_list":["post-1164","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/1164","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/users\/1230"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/comments?post=1164"}],"version-history":[{"count":1,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/1164\/revisions"}],"predecessor-version":[{"id":1165,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/1164\/revisions\/1165"}],"up":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/319"}],"wp:attachment":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/media?parent=1164"}],"wp:term":[{"taxonomy":"author","embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/coauthors?post=1164"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}