Ingredients and Weight:
Crust: - Gluten-free flour blend: 1 1/2 cups (180g) - Cold unsalted butter, diced: 1 cup (226g) - Sugar: 1/4 cup (50g) - Ice water: 2-3 tablespoons
Lemon Filling: - Fresh lemon juice: 1 cup (240ml) - Grated lemon zest: 2 tablespoons - Eggs: 3 large - Sugar: 1 cup (200g) - Cornstarch: 1/4 cup (30g) - Salt: 1/4 teaspoon
Meringue: - Egg whites: 3 large - Sugar: 1/2 cup (100g) - Cream of tartar: 1/4 teaspoon
Preparation Time: 30 minutes
Cooking Time: 2 hours
Difficulty Level: 3
Preparation Method Steps:
Crust: 1. Preheat oven to 350°F (175°C). 2. In a large bowl, combine flour blend, butter, and sugar. Use your fingers to work the butter into the flour until it resembles coarse crumbs. 3. Add ice water 1 tablespoon at a time, mixing with a fork until the dough just comes together. 4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. 5. Roll out the dough on a lightly floured surface and fit it into a 9-inch pie plate. Trim the edges.
Lemon Filling: 1. In a medium saucepan, whisk together lemon juice, lemon zest, eggs, sugar, cornstarch, and salt. 2. Bring to a simmer over medium heat, stirring constantly. 3. Reduce heat to low and simmer, stirring frequently, until the mixture thickens and bubbles for 2 minutes. 4. Remove from heat and pour into the prepared pie crust.
Meringue: 1. In a clean bowl, whip the egg whites and cream of tartar until stiff peaks form. 2. Gradually add sugar, beating until glossy and firm. 3. Spread the meringue evenly over the lemon filling, sealing the edges of the crust.
Cooking: 1. Bake for 15-20 minutes, or until the meringue is golden brown. 2. Let cool for at least 2 hours before serving.
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