The way my husband puts it, “I wish cherry pie was my favorite, because I love cherry pie. But nothing can compete with lemon meringue.”
And he’s totally right.
Before you begin, I’ll tell you that there is a specific order in which to assemble this pie. Crust, Meringue and Filling.
See, first you have to lightly bake the crust, then you make the meringue…and then you make the lemon filling, which you put directly into the crust and then put the meringue right on top while it’s still hot. So, if you do it in order, the pie is perfectly assembled! No muss, no fuss.
Here is what you need to make this amazinglicious pie that will win you awards and accolades across the board:
- 1 cup Gluten Free Bisquick
- 5 Tbsp cold butter
- 3 Tbsp cold cream cheese
- 1 Tbsp apple cider vinegar
- 3 Tbsp water
- Preheat the oven to 400F, and put a pan of water in the rack underneath.
- Put the Gluten Free Bisquick into a mixing bowl, and then add in the butter and cream cheese.
- Cut the butter and cream cheese into the Bisquick until it’s crumbly. Feel free to use your clean hands for this
- Add the vinegar and water and mix until it is well combined.
- Spray or rub butter in the pie dish, and then start forming the pie crust into the dish.
- Bake for 10 minutes
- Take out and let cool, for about 30 minutes.
- 4 egg whites
- 2 Tbsp sugar
- A hefty pinch of Cream of Tartar
- Place the egg whites into your Kitchen Aid bowl, or into a bowl for a hand mixer
- Beat the egg whites until soft peaks forms
- Add the sugar and Cream of Tartar until stiff peaks form
- 4 egg yolks
- 1/3 cup cornstarch
- 1 1/2 cups water
- 1 1/3 cups sugar
- Hefty pinch of kosher salt
- 1 cup of lemon juice
- The zest of 6 lemons
- Put the 4 egg yolks in a bowl and whisk away
- In a saucepan, add the cornstarch, water, sugar and salt. Whisk this, as well, and bring to a boil for one minute.
- Remove the pan from heat, and start drizzling the yolks into the pan while stirring vigorously. You don’t really want to cook the yolks, just incorporate it into the mix.
- Once all the yolks have been stirred in, return the pan to the burner and boil for a brief minute.
- Remove again and add the lemon juice and lemon zest and just stir away.
- Once this is finished, pour it gently into the crust
- Once this is done, use a spatula and gently smooth the meringue on top of the filling. Make sure you cover the whole pie, as far as the pie pan will let you.
- Bake this for 10 minutes
- Let cool completely before eating…put it in the fridge after it is cooled down to room temperature.