Lemon Meringue Pie

Lemon Meringue Pie - Adapted from Emilie S.
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free

This allergy-free recipe uses the pie crust from an earlier blog. Even people without allergies will LOVE this one.

Ingredients

Lemon Filling
1 cup white sugar
2 tbsp tapioca flour
6 tsp arrowroot flour
1/4 tsp sea salt
1 and 1/2 cups water
2 lemons, juiced and zested (hint, chop the zest until it is VERY fine)
4 egg yolks beaten

Meringue
4 egg whites
7 tbsp white sugar
1/4 tsp cream of tartar (gluten free)

1 (9 inch) pie crust, baked (see earlier blog)

Method
Preheat oven to 350 degrees F.

To make the lemon filling, in a medium saucepan, whisk together 1 cup of white sugar, tapioca flour, arrowroot flour and sea salt. Stir in the water, lemon juice, and finely chopped lemon zest. Place the four egg yolks in a small bowl and set aside. Cook the lemon filling over medium-high heat, stirring infrequently until the mixture becomes hot (not quite boiling). Gradually (this is important!) whisk in 1/2 cup of the hot lemon mixture into the bowl of egg yolks. When thoroughly combined, whisk the egg yolk mixture back into the lemon filling. Continue to heat the lemon filling until boiling, stirring constantly until thick. Remove it from heat. Cool slightly, then pour the filling into the baked pie crust.

To make the meringue, in a large glass or metal bowl, whip egg whites and cream of tartar until soft peaks form. Slowly add the 7 tbsp of sugar, one at a time, until stiff peaks form. Spread the meringue over the hot lemon filling, sealing the edges at the crust.

Bake in the pre-heated oven for 10 minutes, or until the meringue is golden brown. Cool completely and serve!