Lemon Meringue Pie (Paleo/Gluten Free) (Edit recipe)

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This pie was years in the making and one of my Moms favorite (that and Pecan pie) and the meringue was always piled so high! Back in the day, the filling was the boxed variety and I still wanted the texture of my childhood and this filling is spot on. The Italian meringue I use is an elevated version from what my mom made and I think so delish! We like to fill the pie the day before we want to enjoy it so that all we have to do is make the meringue the day off. Use my OG Pie CRUST or PIE CRUST MIX!

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PREP TIME

1 hour

COOK TIME

40 minutes

INGREDIENTS

Serves: 8

Ingredients

1 whole Paleo/GF Pie Crust (click for recipe), prebaked

Filling

1 tsp Unflavored Gelatin
1 Tbsp Water
1.25 cups Lemon Juice, fresh is best
1 cup Maple Sugar, can sub coconut sugar, but will change the color & flavor profile
.5 cup Ghee, can sub butter
10 whole Egg Yolk
.5 tsp Sea Salt

Meringue

3 whole Egg Whites, room temperature
.75 cup Pure Maple Syrup, can sub coconut sugar, but will change the color & flavor profile
1 tsp Pure Vanilla Extract
.25 tsp Cream of Tartar

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add gelatin and water to a small bowl, stir to combine and let set for 5 minutes to soften. Prepare a large glass bowl with a fine mesh strainer over it, set aside.
In a 5 qt saucepan, add lemon juice, maple sugar, ghee, egg yolks and salt. Whisk well to combine. Over medium low heat, stir constantly until mixture begins to thicken. Add softened gelatin and continue to stir with a rubber spatula, scraping sides and bottom. Continue until the gelatin is fully combined and the mixture is thickened. You want to see some fat bubbles in the middle. Remove from heat.
Strain into the large glass bowl and cool slightly, about 30 minutes in the fridge. Then pour into the prepared pie crust and place a sheet of plastic wrap right on top of the filling to avoid a skin. Carefully place it in the refrigerator to set up. 4-6 hours or overnight for best results.
When ready to serve, make meringue by combining egg whites, maple syrup, vanilla and cream of tartar in a heat safe bowl. Place that bowl over a pan with about 2” of simmering water in it. It’s important that the bowl NOT touch the water. Use a hand mixer on the low speed, mix until the temperature reaches 150° – this could take up to 20 minutes, so be patient, as it makes a huge difference in the final results of the meringue.
Once it reaches 150°, transfer to the bowl of a stand mixer and mix beginning at a low speed then slowly increasing to medium high over about 45 seconds. Continue mixing until stiff glossy peaks form. Remove plastic from pie and dollop meringue on top. Use a small spatula to push the meringue towards the edge of the pie, keeping a mound in the middle. If desired, use a kitchen torch to toast the top.
To slice, sometimes it’s easier to “perforate” the meringue on the top with a small knife, then use a thin large blade to make one cut through the meringue down into the crust. We like to wipe off the blade between each “cut” so that you have a cleaner piece of pie.
Best enjoyed within a couple days, store any leftovers in the fridge for up to 4 days.

Notes

Keep in mind that the color of the lemon filling will vary depending on the color of your egg yolks, the deeper the color of those yolks, the more vibrant the filling will be.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	341
Fat:	21 g
Carbohydrates:	41 g
Protein:	11 g
Cholesterol:	265 g
Sodium:	216 mg
Fiber:	0 g
Sugars:	21 g
Sugar Alcohol:	0 g
Calculated per serving.