- 1 (13.5 ounce) package gluten-free graham crackers
- 3 tablespoons melted butter, or as needed
- 2 (14 ounce) cans sweetened condensed milk
- 5 eggs, separated
- 4 lemons, juiced and zested
- 1 cup white sugar
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- Place graham crackers into a resealable plastic bag and crush into crumbs using a rolling pin. Pour into a bowl and add enough melted butter so crumbs stick together. Press mixture firmly into your serving dish to form the crust. Place in the freezer until firm, about 20 minutes.
- Preheat oven to 325 degrees F (165 degrees C). Remove crust from freezer.
- Whisk condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl; pour over crust.
- Bake in the preheated oven until just set, 10 to 15 minutes. Remove pie from oven. Keep oven on.
- Beat egg whites in a glass, metal, or ceramic bowl until medium peaks form. Add sugar gradually, continuing to beat until stiff peaks form. Whisk in salt and cream of tartar gently. Spread meringue over pie. Use a fork to create peaks in the meringue.
- Increase oven temperature to 375 degrees F (190 degrees C).
- Return pie to the oven and bake until meringue topping is golden brown, about 15 minutes. Turn off oven and leave the pie inside to cool, about 30 minutes.
05/16/2018
recipepes.com
Gluten-Free Lemon Meringue Pie, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
