WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Thursday, June 20, 2013

Lemon Meringue Pie(gluten free, corn free, dairy free, soy free, nut free)


I was watching Master chef last night and it inspired me to try my hand at making a lemon meringue pie. A few of the pies on the TV were a redhot mess, so figured even my heavily substituted version stood a reasonable chance of turning out.

None of us are huge fans of Meringue but I cannot imagine making the pie without it, even though we don't always eat it, we sure love how it looks.

1 1/2 cups granulated sugar(Domino's is used by many with corn allergies safely)
3 Tablespoons potato starch
3 Tablespoons all-purpose gluten free flour
dash of pink himalayan salt
1 1/2 cups hot water
3 egg yolks, slightly beaten
2 Tablespoons coconut oil
1/3 cup fresh lemon juice(for the very corn allergic, lemons can be difficult, often coated in corn contaminated wax)
1 baked pie pastry(gluten free or gluten free graham cracker crumb), 9-inch
3 egg whites
1 teaspoon lemon juice,
6 Tablespoons granulated sugar(domino's)


In saucepan, combine 1 1/2 cups sugar, the potato starch, gf flour, and salt; whisk to blend well. Stir in hot water. Place over medium heat and bring to a boil, stirring constantly. Reduce heat to low; continue cooking, stirring, for 2-3 minutes(it will be thick!). Stir about 1/3 cup of the hot mixture into the slightly beaten egg yolks(beat it as you pour to prevent scrambled egg), then return to the hot mixture in pot(beating it in quickly as you return it as well). Bring to a boil, stirring constantly, and cook for 2-3 minutes longer. Add coconut oil. Slowly stir in 1/3 cup lemon juice. Pour into baked cooled pie shell.

Beat egg whites with 1 teaspoon lemon juice (if used or a bit of cream of tartar) to soft peaks. Gradually add the 6 tablespoons sugar, beating until stiff peaks are formed. Spread meringue over the hot filling, covering completely(make sure it touches the crust all the way around without covering the crust). Bake at 325° for 12 to 15 minutes, until golden brown. Serve well chilled.

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