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Lemon Yuzu Meringue Tart
Lathlain
The clever chefs at La Belle Sweets have come up with a sweet twist on the classic. Lemon and yuzu are combined to create the tangy filling, then layered with raspberry jam in a crispy tart shell. Its topped off with soft meringue. Tuck into an individual serving or order an eight-inch tart to make your friends very happy.
There Is One Fruit Though That Just Screams Summer Lemonsand No I Dont Mean In A Gin & Tonic Wait Do I
Yes I know, thats not entirely accurate since lemons arent technically in season at this time of year. But there is something about balmy summer days that make me crave an ice cold Gin and Tonic with a big wedge of lemon. Or better yet, that classic dessert, Lemon Meringue Pie.
I have to admit, I havent made a lemon meringue pie in a very long time, much to my husbands dismay. Of course it was made just that little bit harder when I found out I was gluten intolerant several years ago.
So it was whilst considering what to serve at a small family gathering, that I decided I just had to try my hand at it again. But this time with a twist! Naturally I didnt want to spend hours in the kitchen attempting to get that ever elusive gluten free pastry to work. Youre with me right? Yes I couldve used store bought, but I really wanted to make something a little bit different this time.
Imagine this, a beautiful zesty lemon curd, smothered in pillows of soft meringue and encased in a crunchy, coconut base. Sounds pretty good right?! Not only is it good, or shall I say, insanely delicious, but its also easy as. well, pie!
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The Best Lemon Meringue Pie
This amazing lemon meringue pie is the perfect dessert for any special occasion . A deliciously light and flaky crust filled with smooth, citrusy lemon curd and topped with a sweet and stable Italian meringue that doesnt weep even after a few days. Totally gluten-free and dairy-free too, but honestly you wouldnt care!
Tips On Making Gluten Free Pie
Now that youve familiarized yourself with the science behind lemon curd and meringue youre ready to make our favourite Gluten Free Pie recipe.
- Keep the lemon curd at room temperature. Many Lemon Angel Pie recipes instruct you to store the cooked curd in the fridge before filling the meringue crust. Once the curd becomes cold it is more challenging to spread as it hardens into a thick paste. While your meringue crust is baking, simply leave the curd in a bowl on your kitchen counter, covered in plastic wrap to ensure it doesnt dry out. The lemon curd will be much easier to fold into the whipped cream later.
- Use a pallet knife to shape the gluten free pie crust. After you have scooped your meringue into the greased pie plate, use a flat icing knife to help create shape to the crust. Janice likes to create attractive waves by pulling the stiff whipped egg whites to the top of the rim of the pie plate.
- Leave your oven door open after baking. Once you peak into the oven and realize your meringue has finished baking dont remove it immediately and place it on your stove as the dramatic temperature change will cause the crust to crack. Instead, simply turn off your oven and leave the door ajar for up to an hour. Once completely cool the Lemon Angle Pie meringue crust will hold its shape perfectly.
- Save some lemon zest. We love to decorate this gluten free pie with fresh lemon zest. It contrasts nicely with the white whipped cream topping.
Also Check: Bob’s Red Mill Gluten Free Pie Crust Mix
How Can You Blind Bake A Pie Crust Without Weights
You can purchase pie weights, little ceramic or metal balls designed especially for the purpose of holding down a pie shell during blind baking. You don’t need them, though. In fact, I prefer to use dried beans as pie weights. With beans, you can use as many as necessary to completely fill up the pie crust. I have found in the past that my purchased pie weights weren’t enough to fill up the pie shell as much as I’d like.
How Do You Get The Perfect Toast On The Meringue
There are a couple different options for toasting your meringue on top of your pie. I used a baking torch, I feel like such a professional using it and it gets the job done really fast. Another option is using the broiler in the oven, this will take a little longer but works just as well. If you choose to use the broiler it is very important to keep an eye on the pie, even leaving the pie for a minute could burn the meringue. You can also use a lighter but this may result in an unpleasant taste in your meringue.
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My Family Loves Gluten Free Lemon Angel Pie
Both of my parents have an interesting obsession with lemon desserts.
My dads mother would make my father a lemon meringue pie every year to celebrate his birthday. Unlike most kids, he preferred lemon and meringue desserts to more classic chocolate or vanilla sponge cakes. He also crave lemon shortbread squares at Christmas.
My mother is the one who introduced me to Lemon Angel Pie, which her mother prepared for her family in the 60s and 70s at their home in Hamilton and cottage in Muskoka.
I chatted with my mom, Janice, about her families favourite gluten free pie recipe, Lemon Angel Pie was a very popular dessert when I was growing up. Your grandmother was a fantastic cook and baker and was on the cutting edge in the kitchen. She bought lots of cook books, watched Julia Child on TV and the Galloping Gourmet with Graham Kerr every week.
So what were my grandma Virtues favourites dessert recipes? Janice shared, She loved making Lemon Angel Pie, Grasshopper Pie, Apple Pie, Double Chocolate Cake with the seven minute white icing in the middle and the mocha frosting on top. Mom also made fresh preserves for the family and all the festive goodies and Toffee Pudding at Christmas.
What Is Lemon Meringue Pie
Basically speaking, the name gives it away. Lemon meringue pie is literally a dessert pie made with a short crust pastry crust, filled with a rich and creamy citrus lemon curd, and then topped with airy, light meringue.
Originating in Philadelphia during the Victorian-era, lemon meringue pie was invented by Elizabeth Goodfellow, the owner of a pastry shop and Americas first cooking school for young ladies. Since then, this pie has become a super popular dessert that is perfect for the spring season, but honestly you can even enjoy it all-year-round. While it does require quite a few steps to make , I honestly think its one the best lemon desserts you could make to celebrate any special occasion .
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How Do You Properly Bake A Pie Crust
In this recipe I blind baked the pie crust. The purpose of blind baking is to partially or fully cook you pie crust before you add your filling. Making sure you pie crust is baked before adding your filling ensures you won’t end up with a soggy bottom. While blind baking you can add some sort of weight to the bottom of the crust so that it doesn’t puff up. You should blind bake your pies when making a custard pie or a pie with an uncooked filling. For instance with pumpkin pie if you do not bake the pie crust before adding the filling the moisture might seep into the crust and make it soggy before it even bakes.
Press Dough Into Pie Tin
Remove the top parchment paper and then place your hand below the bottom piece of parchment to flip the dough onto your pie tin, then slowly peel off the remaining parchment paper as you press the dough into the tin. Note that the dough may break, but dont worry as you can easily press the dough back into place .
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Whats The First Thing You Think Of When I Say Summer What About Your Childhood Summers Is There Some Thing Some Memory That Really Sticks Out For You For Me On Both Counts Its Fruit None More So Then When Those Gorgeous Fruits Are Baked Into A Delicious Pie Like My Gluten Free Lemon Meringue Pie
Yeah, kind of weird I guess. To me though summer means its time for delicious, juicy fruits and colourful fruit salads and the smell alone can completely take me to another place and time. Its not even a particular kind of fruit either, though some of my strongest memories are of my great grandparents bringing huge trays of fresh peaches and apricots home from their travels up north.
Now, the minute the weather starts to warm up, I keep an eye out for all kinds of glorious fruit. I just love bringing it all home and figuring out what Im going to do with it too. Just imagine all the things you can create. Fruit smoothies that are every colour under the sun, fruit salads for breakfast. Why not use them as toppings for cheesecakes or better yet, freshly barbecued with a dollop of vanilla bean ice cream. Mmmmm, delicious!
How To Bake The Best Meringue
If youve never made homemade meringue dont worry. Baking meringue requires scientific know how even for the most seasoned baker. Instead of relying on leavening agents like sourdough starter, yeast, baking soda or baking powder, meringue requires stiff peak whipped egg whites.
Here are our tips on making the best meringue for Gluten Free Pie:
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When Life Gives Your Lemons
The saying goes that when life gives you lemons, you make lemonade .
But when you spend as much time baking and cooking as I do, I prefer to say that when life gives you lemons, you make a variety of lemon desserts such as this creamy lemon curd, this easy lemon yogurt cake, or this no-bake lemon cheesecake.
And for the icing on the top, I say, go for a rich, decadent lemon meringue pie befitting of all special occasions worth celebrating.
Prepare The Pie Crust Dough
In a large mixing bowl, whisk the gluten-free flour and sugar until fully combined. Add chilled coconut oil and cut the coconut oil into the flour . Youll get an off-white crumbly mixture with the texture of coarse sand. Add the beaten egg and mix well. The mixture will still be crumbly, but will be slightly pale yellow now. Add cold water 1 tablespoon at a time, mixing with a spoon until you get a dough that holds together .
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Best Gluten Free Pie Recipe
Looking for the best gluten free pie recipe to bake at home?
There are many recipes for gluten free pie crust that try and mimic traditional whole wheat American and Canadian recipes. Some of our favourite recipes include Savoury Pickle Pie and Cranberry Rhubarb Meringue Pie.
Traditional whole wheat pie crusts feature a solid fat like lard, vegetable shortening or butter, which is mixed with cold water and whole wheat flour to form a dough. When the crust bakes in the oven, the butter melts, allowing steam to evaporate, creating those flaky layers that pie lovers adore!
Most gluten free pie recipes that mimic traditional flaky whole wheat crusts feature ingredients like xanthan gum or gluten free flour blends.
One of the most popular gluten free pie recipes, Lemon Angle Pie, was a classic in North American kitchens in the 60s and 70s. Rather than trying to create a flaky crust without whole wheat, the recipe features a delicate meringue, made of egg whites and sugar.
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What To Serve With Gluten Free Pie
My grandmother was adamant about serving Lemon Angle Pie all on its own.
If its your first time tasting this classic gluten free pie recipe we do suggest enjoying your first fork full all on its own. Youll taste creamy and cold whipped cream, tart lemon curd and a crunchy and chewy meringue crust.
I love serving Lemon Angel Pie with fresh summer berries, simple cookies like shortbread or a scoop of lemon or vanilla ice cream.
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Does This Gluten Free Lemon Meringue Pie Have Dairy
This Gluten Free Meringue Pie is also dairy free. Most pie crusts and lemon curds contain butter, so if you are buying a Lemon Meringue Pie at a bakery, you should definitely ask if the crust or lemon curd have butter in them.
For this pie crust, I used a dairy free margarine and the lemon filling is made with Jello pudding and pie filling! It is an easy shortcut for making the filling. If you would like to make your own lemon curd, this is a delicious recipe from Dishes Delish, but it DOES contain butter.
Why did I choose a chocolate pie crust for this pie? For two reasons, really. #1. I have yet to find a gluten free pie crust that does not taste like chalk and Ive tried a lot of recipes! #2. Well, chocolate, need I say more?
Preheat your broiler, place pie on the top rack about 8-10 inches from the flame. Lightly brown the meringue. Turn often. Keep a close eye on the meringue, do not leave it or it will burn! Loosely cover and refrigerate for a few hours. Serve cold.
Here is a great article from Taste of Home with lots of tips for making the perfect meringue!
Lemon Meringue Chewy Granola Bars
- Lemon meringue-flavored chewy granola bar
- Made with no preservatives
- 8-grams of whole grain per serving
- 8-count Family Pack available to buy online for a limited time
- Available seasonally April through July
- *See nutrition facts for total and added sugar content
Always refer to the product package for the most accurate nutrition information and up-to-date list of ingredients. Website information may become obsolete as recipe and packaging changes are made. If concerned with food allergies, do not rely on this webpage for purchase decisions refer to the product package or call us at 1-800-251-6346.
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