Mom Knows Best : Upside-Down Lemon Meringue Pie That Is Gluten Free Too

Monday, April 21, 2014

Upside-Down Lemon Meringue Pie That Is Gluten Free Too



I made this wonderful pie for Easter and everybody love it. I found this recipe in Martha Stewart's Living magazine and just knew I had to make it. I love the way the crust is made out of meringue, making it gluten free. The filling is simply a wonderful lemon mousse topped with whip cream. My guests were asking for seconds.

Upside-Down Lemon Meringue Pie

                                     crust

                                                               1 Tablespoon  unsalted butter, softened, for pie plate
                                                                  4 large egg whites, room temperature
                                                                  1/4 teaspoon cream of tartar
                                                                  1 cup sugar
                      
                                                                   FILLING

                                                                8 large egg yolks, room temperature
                                                                1 cup sugar
                                                                 1 tablespoon finely grated lemon zest
                                                                 1/4 cup + 2 tablespoons fresh lemon juice( about 2 lemons)
                                                                 1 cup heavy cream   
                                                                  
                                                                Topping

                                                                1 cup heavy cream
                                                                 1 tablespoon sugar
                                                                 1 tablespoon lemon zest 
                                                                 
                                                                
                                                               STEP 1
Crust: Preheat oven to 300 degrees with rack in center. Lightly brush a 9-inch pie plate with butter. Whisk together egg whites and 1 tablespoon cold water with a mixer on high speed until foamy, about 30 seconds. Add cream of tartar and continue to beat until soft peaks form, about 1 minute. Gradually add sugar and beat until thick, glossy peaks form, about 5 minutes.

STEP 2
Transfer egg-white mixture to prepared pie plate; spread along bottom and up sides to form crust. (Don't spread past rim of pan.) Bake meringue until crisp and light golden on outside, about 40 minutes. Turn off heat and let cool in oven 1 hour, then transfer to a wire rack and let cool completely.

STEP 3
Filling: Meanwhile, whisk egg yolks in a medium saucepan (off heat) until thickened and pale yellow, 1 to 2 minutes. Whisk in sugar and lemon zest and juice. Place over medium heat and cook, stirring constantly with a wooden spoon, until mixture is very thick, about 10 minutes. Transfer to a large bowl. Cover with plastic wrap, pressing it directly onto surface of curd. Refrigerate until thoroughly chilled, at least 1 hour and up to 1 day.

STEP 4
Whisk curd until smooth. Whip cream with a mixer on high speed until soft peaks form, about 30 seconds. Working in batches, gently fold whipped cream into curd. Fill meringue crust with lightened curd; smooth top. 

STEP 5
Topping: Whip cream and sugar with a mixer on high speed until stiff peaks form, about 40 seconds. Spread over pie. Finely grate lemon zest over top.  Slice with a chef's knife, wiping blade between cuts.


I recommend serving the pie right away for best results on a good crust. If you want to prepare this pie ahead, I would not add the filling to the crust until up to an hour before serving time and whip the cream no more than 30 minutes before serving. This pie has a lot of steps but is worth the effort.



Here is the link to the original recipe: http://www.marthastewart.com/1064311/upside-down-lemon-meringue-pie


                                                            
      





14 comments:

  1. I have never had lemon meringue pie before, but the picture looks pretty tasty. I am also intrigued about the 'upside-down' part.

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  2. yum! Thanks for trying it out for us :)

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  3. I love lemon meringue pie! I know a few people who are gluten free at church and they would love for me to bring a dessert like this.

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  4. This sounds delicious! My mom loves lemon meringue, maybe I'll try making this for Mother's Day. - Nikki

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  5. YUM!! This looks so good and easy to make. I always dislike that white junk on top, so this would be so much better!! Pinning it!

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  6. OMG I love Lemon Meringue Pie. I´m going to make this recipe!

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  7. That looks so good. I love lemon desserts.

    Michelle f.

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  8. I LOVE lemon pies and this looks delicious - will definitely have to give it a try once I'm off my strict diet and can have goodies like this again!

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  9. You had me at GF. My husband loves Lemon anything so this is a nice treat for the both of usE Yay!

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  10. I tried a lemon meringue pie once and boy did it not look like this... yours look delicious..

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  11. I LOVE lemon meringue pie!! I wish my husband did too. I can only make this when we have a potluck to go to so I can share it with others. Thanks for the recipe!

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  12. My hubby is a HUGE lemon meringue pie nut Will be making this soon =)

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  13. I have a friend who would love your Gluten Free recipe. Thanks for sharing it.

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  14. I went on my husbands computer and went to my blog and had no problems

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