Receta Lemon Meringue pie - gluten free crust

• 1 cup Almond Blend or Coconut Blend Flour
• 1/3 cup Spectrum Shortening or Coconut Oil
• 2 Tbsp. cold butter or dairy free margarine
• 1/2 tsp xanthan gum
• 1/2 tsp salt.
• substituted the shortening with cold coconut oil - it is really good!
• partially melt butter, especially if using a fork to blend the ingredients together. Try it both ways and see what you prefer.
• Lemon Meringue Filling
• 1 1/2 ugar (I use bakers sugar)
• 6 Tbsp. cornstarch
• 1/2 tsp. salt
• 1/2 cups cold water
• 1/2 cups fresh lemon juice
• 3 egg yolks, well beaten (save egg whites for meringue)
• 2 Tbsp. butter or dairy free margarine
• 1 1/2 cups boiling water
• 1 tsp. lemon zest, fresh
• In a 2 quart saucepan combine the sugar, cornstarch and salt. Add the cold water and lemon juice and gradually stir in with a whisk until smooth. Add the well beaten egg yolks and butter. Stirring constantly, slowly add boiling water.
• Heat until boiling, stirring gently. When it begins to thicken and boil, reduce heat and gently simmer for 1 minute. Take off the heat and add lemon zest.
• Pour into cooled pie shell and top with meringue.
• Meringue
• I like a lot of meringue, if you don't then reduce the recipe proportionately.
• 5 egg whites
• 2/3 tsp cream of tarter
• 2 1/2 tsp cornstarch (helps prevent weeping)
• 8 Tbls Sugar (Bakers Sugar works best)
• 3/4 tsp Vanilla
• Whip egg whites until you have soft peaks, add cream of tarter and whip until stiff but not dry. Add cornstarch. Then with mixer running on high speed add vanilla and then 1 Tbsp of sugar at a time beating it until well combined.
• Dollop onto hot pie filling. Bake at 300 for about 15-20 min or until meringue is lightly browned.
• For best results cool slowly and have the same day!

Direcciones