Lemon Meringue Pie

Grain-Free Lemon Meringue Pie

Grain-Free, Gluten-Free, Nut-Free

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Fluffy billows of meringue grace the top of this mouthwatering lemon meringue pie. The simple sweetness of the meringue contrasts perfectly with the tartness of the lemon filling. Made with our own Cassava Flour Pie Crust, this pie is entirely grain-free, but you would never guess it!

Fun fact: although citruses are iconic to spring and summer treats, their seasonality is actually in the winter!

Ingredients

• 1 pre-baked* Flaky Cassava Flour Pie Crust, cooled
• 1 cup cane sugar
• 5 Tablespoons Otto’s Naturals - Cassava Flour
• Pinch of salt
• 5 large egg yolks, room temp
• 1 ¼ cups lukewarm water
• ¾ cup lemon juice (3-4 lemons)
• 1 Tablespoon lemon zest
• 4 Tablespoon cold butter, cubed

*Bake Otto’s Naturals Flaky Cassava Flour Pie Crust recipe for 15 minutes.

Meringue:

• 5 large egg whites, room temp.
• 1 cup cane sugar
• Pinch of salt
• ¼ teaspoon cream of tartar
• 1 teaspoon vanilla extract

Instructions

1. In a large saucepan, combine the sugar, cassava flour, and salt. Add the egg yolks, water, and lemon juice.
2. Heat the mixture over medium while whisking constantly until a thick pudding forms, about 8-10 min. The mixture will be bubbly and very thick.
3. Remove the lemon pudding from the heat and pour it through a fine mesh strainer into a separate bowl. Use a spatula to gently press the pudding through the strainer.
4. Once strained, add the lemon zest and cold butter. Stir until the butter has melted and the mixture is smooth and thick. Pour the pudding into the cooled pie crust.
5. Let the pudding cool for 30 minutes at room temperature, then transfer it to the fridge to finish cooling. Once completely cooled, cover and keep refrigerated until ready to make the meringue.
6. To make the meringue, place the egg whites, salt, sugar, and cream of tartar in a heatproof bowl over a pot of simmering water. Whisk the mixture until it reaches 160°F, about 8-10 min. The mixture will be foamy.
7. Remove from heat and transfer to the bowl of a stand mixer. Beat on low speed until the egg whites become thick and white. Add the vanilla extract. Beat on medium-high speed until the egg whites are glossy and stiff peaks form, about 10-15 min.
8. Take the pie out of the fridge while making the meringue. Preheat the oven to 350°F and bake the pie for 5-8 min to warm the filling.
9. Spread half of the meringue over the warm pie. Dollop the other half on top and use a spoon to gently make swirls and peaks.
10. Broil for 2 min or until the meringue is just browned.
11. Serve within 4 hours and keep the leftovers in the fridge.

Why do we cook the meringue?

Meringue is a mixture of whipped egg whites and sugar, and it has many uses: from macarons, to meringue frosting, to angel food cake!

There are several ways to make a meringue, and the type you want to use depends on how you want to use. The one here remains unbaked, meaning it will wilt or deflate over time. The method we described in this recipe (called Swiss Meringue) is perfect and easy for home bakers, and cooking it to 160°F helps make the eggs safe to eat. It also keeps the meringue more stable than a completely uncooked meringue. How eggcellent!