Recently I have been thinking of making a lemon meringue pie. I remember my mom making it, but don’t really remember the details. It was one of the few things she could bake. Making it gluten and dairy free will be a challenge.
I have been reading up on technique-the only real difference is a gluten free crust and no butter in the lemon curd. The technique will be the same.
I did find a gluten free recipe, but it’s oversimplified. Not much here in the way of instructions. So I did a search for tips on making the pie. I have never had the nerve to make one from scratch, but now I will have to if I want one. No more Mrs. Smiths.
I think the trickiest part will be making the lemon curd. If you don’t mix those egg yolks in just right, you will end up with scrambled eggs. I never quite got this technique down. Perhaps I should look for a youtube video. God know if you don’t know how to do something, no doubt someone will post a video.
I’m not worried about the meringue. How hard can it be? My heavy duty mixer will do all the work. And I have my cream of tarter and cornstarch at the ready.
I will either make a gluten free graham cracker crust, or will buy a frozen pie crust provided it does not have dairy in it. Ah, dairy. My nemesis in all things gluten free. Dairy free makes it so much harder. But, I have always loved a challenge!
I am thinking of posting either pictures or video on the how-to. I would like feedback on that-would anyone want to watch it, I wonder?
I will certainly post my results along with a picture. Fingers crossed!