Name: Gluten-Free Lemon Meringue Pie
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Gluten-free graham crackers - 1 (13.5 ounce) package; Melted butter, or as needed - 3 tablespoons; Sweetened condensed milk - 2 (14 ounce) cans; Eggs, separated - 5; Lemons, juiced and zested - 4; White sugar - 1 cup; Salt - ¼ teaspoon; Cream of tartar - ¼ teaspoon

Ingredients for - Gluten-Free Lemon Meringue Pie

1. Gluten-free graham crackers 1 (13.5 ounce) package

2. Melted butter, or as needed 3 tablespoons

3. Sweetened condensed milk 2 (14 ounce) cans

4. Eggs, separated 5

5. Lemons, juiced and zested 4

6. White sugar 1 cup

7. Salt ¼ teaspoon

8. Cream of tartar ¼ teaspoon

How to cook deliciously - Gluten-Free Lemon Meringue Pie

1 . Stage

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.

2 . Stage

Preheat oven to 325 degrees F (165 degrees C). Remove crust from freezer.

3 . Stage

Whisk condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl; pour over crust.

4 . Stage

Bake in the preheated oven until just set, 10 to 15 minutes. Remove pie from oven. Keep oven on.

5 . Stage

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.

6 . Stage

Increase oven temperature to 375 degrees F (190 degrees C).

7 . Stage

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.