Gluten Free Lemon Meringue Pie Recipe w/ Biscuit Base (dairy free, low FODMAP) (2024)

FAQs

Why was lemon meringue pie crust soggy? ›

— Margie Mendez, San Juan, P.R. Hi Margie, First, let's take a look at where this moisture is coming from. Water is leaking from the beaten whites (they're 87% water), pooling between the filling and the meringue, and dripping down the sides to the crust.

Make meringue pie on dry, low-humidity days. Don't overbake your meringue! Overbaking causes the egg whites to shrink and squeeze out small droplets of moisture. Always make sure to check on your pie at the minimum baking time.

Lemon Meringue Pie Ingredients

For the filling: white sugar, all-purpose flour, cornstarch, salt, water, lemons, butter, and beaten egg yolks. For the meringue: egg whites and white sugar.

No. This product is not gluten free as it lists 3 ingredients that contain gluten and 1 ingredient that could contain gluten depending on the source.

The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.

If the meringue is swirled onto a cool filling and baked, steam in the reheating filling just reaches the meringue. As the pie cools, the steam condenses to form the sweet weeping (sometimes a pool) under the meringue.

Lemon meringue pie is a tasty and refreshing dessert that's perfect for a dinner party or holiday treat. However, if stored improperly, the meringue can become runny and wet, changing the texture of the pie. To store lemon meringue pie, it's best to keep it in the refrigerator.

It can be made with any sugar. One cup of superfine sugar or packed brown sugar is equal to 1 cup of granulated sugar; 1-3/4 cups powdered sugar equals 1 cup granulated. Superfine sugar may dissolve more readily and produce a smoother glossier meringue, but volume will not be as great.

Lemon meringue pie is an American innovation, one that's more than 200 years old. Although this long-time diner staple, lemony custard piled high with fluffy meringue, has the look of something that might have emerged in the Pillsbury Bake-Off in the mid-20th century, its roots go much deeper than that.

There are a few reasons why your lemon curd may taste metallic. The most common reason is usual due to using aluminum or metal bowls. The acid in lemon juice tends to react with metal, and sometimes eggs can react with aluminum. The other possible cause is the sugar.

Is there a lot of sugar in lemon meringue pie? ›

According to the USDA, one slice of lemon meringue pie contains 180 calories, 11g of carbohydrates, 10g of sugar, 4g of fat and 2g of protein.

Meringue is gluten free. Meringue should be safe for patients with celiac and other gluten-related disorders.

Is There Gluten in Lemon Meringue Pie Filling? No, there usually is not gluten in the filling of a lemon meringue pie.

Lucky Leaf Premium Apple Fruit Filling has NO High Fructose Corn Syrup and is Gluten-Free. Made from the finest blend of ripened fruit, picked at the peak of perfection; it's the quick and easy way to make homemade desserts the whole family will enjoy.

‌Solution: Leave meringues to cool in the oven.

After turning the oven off, you can leave meringue cookies inside to finish drying out. Crack the oven door if you're worried the heat will be too high. You can also use the oven to re-crisp soggy or stale meringues. Put them in at a low temperature for ten minutes.

If the fat melts before a strong gluten structure has formed, the pastry will end up soggy. Overly moist fillings can also contribute to a soggy bottom as the liquid will drop to the bottom of the pie and ooze into the pastry. To ensure crisp pastry, the base can be blind baked before adding the filling.