Lemon Meringue Pie
This timeless classic is always a light and refreshing treat!
Use Kinnikinnick Flakey pie crust recipe or Kinnikinnick prepared pie shells
Lemon Pie Filling (for an 8”-9” pie shell):
1 cup orange juice (no pulp)
1 large lemon (zest and juice)
½ cup granulated sugar
¼ cup gluten free corn starch + 2 tbsp water
1 cup cream (10%)
¼ tsp yellow food colouring (if desired)
Kinnikinnick prepared 8 inch pie shell (top and bottom)
In a medium size pot combine sugar, orange juice, lemon zest and lemon juice. Whisk over medium heat until sugar is dissolved. Add the cream to juice mixture and whisk until combined.
Combine water and cornstarch in a small bowl to create a paste, add to mixture and continue to whisk over medium heat until mixture thickens (approx. 15 minutes).
Remove thickened mixture from heat and place in a bowl to cool. Cover with plastic wrap tightly against mixture (this will prevent a skin from forming on filling).
Preheat oven to 375°F. Place prepared Kinnikinnick pie shell on baking tray. Pierce bottom of shell with a fork to prevent air pocket from forming. Bake at 375°F for 12 minutes. Remove pie shell from oven and cool slightly. Fill cooled pie shell with prepared filling. Top with prepared meringue. Return prepared pie to oven and bake at 375°F for 10-15 minutes until meringue is golden brown and egg whites are baked.
Meringue Topping (for an 8”-9” pie):
4 egg whites
1 tsp cream of tartar
1/3 cup icing sugar
In medium bowl mix egg whites until medium peaks; add cream of tartar and icing sugar. Continue to mix egg whites until stiff peaks form. Use a piping bag or spoon to top filled pie, spreading meringue to edges of pie. Follow baking directions above.