If you have a sensitivity to gluten products or sugar but love desserts, you can still enjoy these sweet treats with a little modification to their ingredients. Lemon meringue pie is a perennial favourite, and even if you're on a gluten- or sugar-restricted diet, you can enjoy this well-loved dessert. By substituting gluten-free flour and honey and agave nectar for the flour and sugar in the recipe, you can enjoy a healthy and delicious version of lemon meringue pie that meets your dietary requirements.
- Skill level:
- Moderately Easy
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Things you need
- Mixing bowls
- Wooden spoon
- Measuring cups
- Measuring spoons
- Paper towels
- Rolling pin
- Pie plate
- For the crust:
- 198gr gluten and wheat-free flour blend (found at health food or gourmet grocery stores)
- 1/3 cup honey
- 113gr slightly chilled butter
- 4 tbsp water
- For the lemon filling:
- 1/2 cup agave nectar
- 2 tbsp corn flour
- 170gr water
- 4 egg yolks
- 2 tbsp butter
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- For the meringue:
- 4 egg whites
- 1 teaspoon sugar-free, gluten-free vanilla extract
- 1/4 cup room-temperature honey
Preheat the oven to 350F.
Add the flour and honey to a mixing bowl. Blend them together with a wooden spoon. The mixture may be sticky as the honey works into the dough.
Cut up the chilled butter and add to the bowl with the flour and honey. Add 4 tbsp water. Combine the ingredients with a mixer on low and gradually increase the speed to medium while occasionally scraping down the sides of the bowl.
Place the dough in the refrigerator and cover with a dampened paper towel.
Sprinkle a handful of gluten-free flour on the countertop to keep the dough from sticking when you roll it out. Take the dough from the refrigerator and roll it out evenly with a rolling pin. Gently peel it away from the counter and place it into a pie pan. Use the palm of your hand and fingers to gently pat it evenly into the pan.
Bake the pie crust for 10 to 12 minutes. Do not let the crust brown, because you will be returning it to the oven with the filling and meringue for additional baking.
Make the Crust
Pour 1/2 cup agave nectar into a mixing bowl. Fold in the corn flour and stir with a clean, wooden spoon.
Add 177ml water to the agave nectar and add 2 tbsp cut-up butter.
Separate 4 eggs. Add the yolks to the agave mixture and reserve the whites in a small bowl for making the meringue.
Add 1/2 cup lemon juice. Use a cheese grater or lemon zester and scrape the peels of 1 to 2 large lemons until you have 1 tbsp lemon zest. Add the zest to the bowl and blend on medium for about two minutes, scraping down the sides of the bowl occasionally.
Put the filling ingredients in a saucepan and heat over medium heat stirring constantly with a whisk until the mixture starts to thicken. Continue to stir until the mixture thickens to the consistency of runny pudding. This will take several minutes.
Pour the lemon filing into the pie pan. Use a spatula to spread the filling evenly over the crust.
Make the Filling
Pour the 4 egg whites into a clean mixing bowl. Add salt and beat the mixture until it thickens. Add the sugar-free vanilla extract and beat the egg whites until stiff peaks form. Add the honey and continue beating. Gently spoon the meringue over the lemon filling and glide a knife over the meringue to create small peaks.
Place the pie in the oven and bake at 350F for 18 to 20 minutes or until the meringue is lightly browned.
Remove the pie from the oven and cool completely. Refrigerate for 4 hours or overnight before serving.
Make the Meringue
Tips and warnings
- Keep your knife spotless and dry before touching the meringue. Any moisture or oil on the knife could cause the meringue to fall.
- If your pie crust breaks when rolling it out, roll it back into a ball with your hands and try again.
- Roll a few drops of water into the crust with your fingers to seal any cracks or fissures in the crust as you work it into the pan.
- Not all vanilla extract is gluten-free. Visit a gluten-free speciality retailer for your ingredients.
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