Gluten Free Lemon Pie

Gluten Free Lemon Pie
Recipe Info - Skill Level
Recipe Info - Serving Size
16 servings
Recipe Info - Prep Time
25 min
Recipe Info - Cook Time
20 min


Step 1

Combine rice flour, cornmeal and 6 tablespoons sugar in a medium bowl; add butter and mix with your hands, rubbing with fingers until mixture resembles sand. Add egg; mix with your hands until dough is firm. Butter and flour a 10-inch tart pan. Roll out the dough and place into tart pan.

Step 2

Preheat oven to 350° F. Prick the dough all over with a fork and bake for 10 to 12 minutes and until slightly browned. Combine sweetened condensed milk and lemon juice in a bowl; stir until smooth. Pour into crust. Reduce oven temperature to 300° F and bake for 10 to 15 minutes or until the filling is set and crust is golden brown. Remove from oven and let cool.

Step 3

Combine egg whites and 1 cup sugar in a bowl; set over a pan of hot water, stirring occasionally, until the sugar is completely dissolved. Remove the bowl from the water bath and beat on high speed with a mixture for 8 to 10 minutes until the volume triples and stiff peaks form. Decorate pie with the meringue.


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