Lemon Meringue Pie & GF Crust

Pie Crust (Gluten Free)

• 2 Cups All Purpose Gluten Free Flour
• ¼ Cup Dairy Free Butter
• ¼ Cup Lard
• 1 Egg
• 2/3 Cup Water (approx. depending on consistency – add a little at a time – not too wet, not too dry.)
• ½ Teaspoon Salt
• Extra GF Flour or Tapioca Starch for Dusting

For the Pie Crust (not gluten free)

• 2 1/2 cups all-purpose flour 300g, plus more for rolling
• 4 tbsp. granulated sugar 36g
• 1/2 tsp sea salt 3g
• 1 cup unsalted butter 225g, chilled
• 4 tbsp. ice water 60mL
• 1 egg for the egg wash
• 1 tbsp. cream for the egg wash

For the Filling

• 5 egg yolks
• 1/4 tsp kosher salt 2g
• 1/4 cup corn starch 50g, plus 1 tablespoon extra for a firmer filling if desired.
• 1 1/4 cups granulated sugar 250g
• 2 tbsp. lemon zest add more if you want extra zing!
• 3/4 cup lemon juice 177mL
• 1 1/4 cup water 296
• 4 tbsp. butter 57g, unsalted

For the Italian Meringue

• 1 1/3 cups sugar 266g divided
• 1/3 cup water 50g
• 4 egg whites
• 1/4 tsp salt
• 1/4 tsp cream or tarter
• 1 tsp vanilla extract or vanilla paste

Directions

For the Pie Crust

1. Mix together the Gluten Free Flour along with optional Salt & Sugar.
2. Blend in Butter and Lard with Pastry Tool or Fork, and mix until crumbly.
3. Add in Egg and mix until well incorporated – mixture will still be crumbly.
4. Add Water by stirring in 1 Tablespoon at a time until dough holds together for rolling – better a little moist, than too dry.
5. Cut Mixture in Half and roll into 2 balls (one for each crust or topping).
6. Shape dough balls into disc with floured hands and place onto a sheet of floured parchment or wax paper.
7. Cover with an additional sheet of parchment or wax paper. Roll crust out to slightly larger than your pie tin.
8. Remove top parchment/wax paper and Slip hand gently under the bottom paper to flip into pie tin… carefully peeling back the paper as you press it into the pan. Don't worry if it breaks apart a little, you can always press it together and it will look great!
9. Crimp edges of crust to make a decorative edge… or top with an additional crust layer after adding your pie filling.
10. Pierce bottom slightly with fork (and slit top layer with knife to vent. This process is called docking.)
11. Follow the pie recipe you are using for bake time and temperature.

Baking the Pie Crust

1. Preheat the oven to 425 degrees.
2. Add a round of parchment paper frilled on the edge onto the crust. Now press tin foil onto the paper, pushing it against the edge of the crust. This will keep your pie crust propped up during baking.
3. Fill with pie beans.
4. Bake at 425 degrees for 15 minutes.
5. Take out the tin foil and parchment paper, then brush crust with an egg wash made with an egg mixed well with a tablespoon of cream. Dock the pie crust.
6. Add foil around the sides. Bake empty another 10 -minutes at 425F then reduce temperature to 375 degrees and bake until the center is golden, about 8-10 minutes.

For the Filling

1. Zest 3-4 lemons for at least two tablespoons of zest. Juice lemons to obtain 3/4 cup of juice.
2. Whisk together the five egg yolks in a medium bowl then set aside.
3. Add sugar, cornstarch, and salt to a medium pot. Whisk to combine then pour in water, lemon juice and zest and whisk again to distribute all the dry ingredients. You don't want clumps!
4. Place on medium high heat and whisk continuously until thickened. About 5 minutes or so.
5. Time to temper the eggs! Slowly drizzle in a cup of the hot lemon mixture to the eggs while whisking vigorously. Add the egg mixture to the pot while whisking and return to medium-high heat for 2 minutes of whisking over heat.
6. Add in butter and stir until all is melted.

For the Italian Meringue

1. Beat the egg whites, salt and cream of tartar. Slowly add in 1/3 cup of sugar and continue beating until soft peaks form.
2. In a medium saucepan, add the remaining one cup of sugar and 1/3 cup water then place on medium-high heat. Stir until sugar melts and becomes clear. Maintain at medium-high heat until temperature reads 235-240F.
3. Drizzle the sugar into the mixer immediately. Run mixer until meringue is tepid. Add the vanilla, beat to combine and use immediately.

For the Assembly

1. Pour lemon filling onto pie shell and smooth.
2. Add meringue onto pie leaving a small border of the lemon curd exposed. Use your spatula or a spoon to create some swirls and peaks for visual interest.
3. You can toast the meringue with a kitchen torch or broil for about 1-2 minutes or until meringue is golden. Chill until pie is set before cutting, about 3 hours.

Notes

1. You can make this pie a day or two ahead, served chilled and it will be delicious!
2. Add more lemon juice and zest for an even zingier flavor! Remember to subtract an equal amount of water from the recipe.
3. For a looser pie filling subtract a tablespoon of corn starch. It may be more difficult to get a clean piece but you'll love the texture!
4. The egg wash will prevent your crust from getting soggy so don't skip that step!
5. This pie works well with a cookie crust too so feel free to experiment! Try crushing up some lemon shortbread cookies!