Lovely Lemon Meringue Pie

Lemon Meringue pie appears in our home only once a year. It is an Easter favourite and usually is our dessert for Easter dinner. This year was a bit different, what with the babies and family changes, and so the classic lemon pie was made on Easter Monday. We like to make a graham wafer crust instead of a pastry crust, but you can use what you like. We find the graham wafer crust a nice alternative and compliments the sugary lemon sweetness perfectly.
While at our local grocery store we found Kinnikinnick Gluten Free Graham wafer crumbs! You can find them here or check them in your local store. : ) We were thrilled because normally we have to find crackers and grind them ourselves. We copied the recipe off of the box and it worked perfectly.

Do you have a favourite pie that appears at Easter? What is it? Share with us, we would love to hear from you!

Lovely Lemon Meringue Pie


You will need:

1, 9 inch baked pie shell of your choice.

For the Filling 

1 1/4 cups of granulated sugar 

6 tbsp cornstarch

1/2 tsp of salt 

2 cups of water

3 egg yolks, lightly beaten

3 tbsp of vegan margarine 

1/2 cup of lemon juice 

1 tbsp grated lemon rind 

For the Meringue 

3 egg whites

1/4 tsp of cream of tartar

6 tbsp of granulated sugar 

How to make it:

Filling: 

Step 1: In a saucepan combine sugar, cornstarch and salt. Gradually stir in water. Bring to boil over medium-high heat, stirring constantly.

Step 2:  Reduce heat to medium-low; boil gently for 3 minutes, stirring almost constantly.

Step 3: Remove from heat Whisk a little mixture into egg yolks; whisk back into saucepan. Cook over medium heat, stirring constantly, for 2 minutes (there should be no taste of starch or yolk)

Step 4: Remove from heat, stir in butter, lemon juice and rind. Let cool slightly, about three minutes. Pour into baked pie shells. Let cool slightly while making meringue. 

Meringue 

Step 1: Preheat oven to 350'F

Step 2: In a bowl beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar, 1 tbsp at a time., until stiff and shiny peaks form. Spread over the pie, making sure to cover the filling right to the crust. Use a knife or spatula to create soft peaks on the pie.

Step 3: Bake for 12-15 minutes, until meringue is nice and golden.

Let pie cool for two hours before serving.


























Voila! Enjoy!