Sometimes I just get bizarre cravings, which are made worse by the fact that I eat a gluten free diet. This week everyone in my house was in agreement for once. Wouldn’t a piece of lemon meringue pie be delicious?
I did not opt for a traditional baked crust. Instead I prepared a gluten free graham cracker crust. This type of crust requires more time. The curst needs to chill and set before you put filling into it really has to be set. Gluten free graham cracker crumbs aren’t as dry and crumbly as regular ones. Once you add butter, they are really mushy. Press them into a pie plate and give it at least an hour.
For the filing I used Dr. Oetker’s lemon pie filling. It is gluten free and has no high fructose corn syrup. The filling uses two egg yolks and you can use the excess whites for meringue. There is nothing between satisfying my craving for lemon meringue pie except a little bit of time.
I actually thought this might work as a crust less pie. If I put the filling in an oven proof pyrex custard cup, could I just bake it with meringue on top? This would be a faster way to satisfy an ‘urgent’ need.