The rich, tangy, homemade flavor of this pie wins it a blue ribbon every time, and for thrifty cooks, a pie recipe that uses both yolks and whites of the egg is always a bonus. Enjoy!
Filling
2 T. GF
flour blend
2 cups
buttermilk
4 T.
unsalted butter, melted
1/2 cup cane sugar
6 egg
yolks, beaten
2 lemons,
1 zested and both juiced
1
pre-baked 9 inch GF pie crust
Meringue
6 egg
whites
½ t.
cream of tartar
¾ cup of cane sugar
1 t. GF
vanilla extract
Preheat
oven to 325˚F.
Make the
filling by sifted the flour into the buttermilk in a medium bowl and stir well
until smooth. Bring water to simmer in the bottom of a double boiler and
transfer the flour mixture to the top pan. Whisk in butter and sugar. Gradually
whisk in the egg yolks. Cook, whisking constantly, until the custard begins to
thicken, about ten minutes.
Remove
from heat, whisk in the lemon zest and juice, and set aside to cool to room
temperature. When the filling has cooled, pour it into the pre-baked pie shell
and bake the pie until the custard is just set, for about fifteen to
twenty five minutes. Remove from oven, turning the oven up to 350˚F. Transfer to a rack to cool.
While the pie cools, make the meringue* by beating the egg whites with the cream of tartar in a bowl until stiff peaks form. Gradually beat in the sugar until the meringue appears glossy. Beat in the vanilla. Generously spread the meringue in a swirl pattern over the top of the pie.
Bake the
pie for ten minutes more or until the pie is cooked through and the meringue is
slightly browned. Transfer the pie to a rack to cool for ten minutes, then move to refrigerator to cool further. Slice when pie is completely firm.
Makes:
One nine inch pie.
Notes: *This is a lot of meringue. Ideally, you will only need about 3 egg
whites for this (nine inch) pie topping. I would recommend whipping all six of
the egg whites as directed and make meringue cookies (yes, you have a bonus cookie recipe included with the pie!)with what is leftover
after topping the pie. Place the meringue cookie dollops on parchment that is
placed on a cookie sheet, top with some sliced almonds and bake for 1½ hours at
200˚F. Cookies should be
crunchy on the outside and chewy on the inside.
This recipe is taken from my second cookbook:
"The Farmer's Daughter Cooks Gluten Free: gluten free recipes that celebrate back to basics, wholesome and comfort foods."
This recipe is taken from my second cookbook:
