Gluten Free Lemon Meringue Pie
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Gluten Free Lemon Meringue Pie
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Making your own Gluten Free Lemon Meringue Pie could really not be easier! This Lemon Meringue Pie has a special twist! It has a chocolate crust! Yum!
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Ingredients
- 1 recipe Chocolate Cookie Crust recipe link in instructions
- 1 box lemon pudding and pie filling or homemade lemon curd
- 7 egg room temperature, white
- 1 3/4 cup sugar
- 3/4 tsp cream of tartar
Instructions
- Make pie crust, or purchase store bought.
- Make pudding, according to package directions.
- Fill pie crust with lemon pudding. Refrigerate.
For meringue
- Add eggs and cream of tartar to mixer bowl. With whisk attachment, whisk eggs until frothy.
- Gradually add sugar a little at a time. Whisking between additions.
- Whisk until stiff peaks form.
- Spoon meringue on top of cooled lemon pudding.
- Start broiler on high.
- Broil meringue until golden brown on peaks, taking care not to burn meringue.
- Cover loosely. Store refrigerated.
Equipments used:
Notes
- **Notes**
- Gluten free Chocolate pie crust recipe
- Make sure to par-bake pie crust before filling.
- Refrigerate filling at least 3 hours before topping with meringue.
- Store leftover pie refrigerated for a couple days.
- Meringue pies tend to "weep", during storage. This really can't be avoided. Refrigeration tends to speed up the weeping process. The best advice is to make meringue shortly before serving. Then refrigerate for an hour, or so.
- Leftovers are still perfectly edible, in fact delicious, but crust may get soggy.
Nutrition Information
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Calories
427kcal
(21%)
Carbohydrates
55g
(18%)
Protein
3g
(6%)
Fat
1g
(2%)
Sodium
105mg
(4%)
Potassium
89mg
(2%)
Sugar
44g
(88%)
Calcium
2mg
(0%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 55g | 18% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Sodium | 105mg | 4% |
| Potassium | 89mg | 2% |
| Sugar | 44g | 88% |
| Calcium | 2mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
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