Gluten-Free Lemon Meringue Pie

Ingredients

• 1 (9-inch) gluten-free pie crust
• 3 large eggs
• 1 cup granulated sugar
• 1/3 cup cornstarch
• 1/2 teaspoon salt
• 1 1/2 cups freshly squeezed lemon juice
• 3 tablespoons unsalted butter
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1/4 cup granulated sugar

Directions

1. Preheat the oven to 350°F.
2. In a medium bowl, whisk together the eggs, 1 cup of sugar, cornstarch, salt, and lemon juice until combined.
3. Pour the mixture into the prepared pie crust and dot with butter.
4. Bake for 25 minutes, or until the filling is set.
5. Remove from the oven and let cool for 15 minutes.
6. In a separate bowl, whisk together the egg whites and cream of tartar until soft peaks form.
7. Add the 1/4 cup of sugar and continue to whisk until stiff peaks form.
8. Spread the meringue over the cooled lemon filling and bake for 8 minutes, or until the meringue is golden brown.
9. Let cool completely before serving.

Interesting Facts

• Lemon meringue pie was invented in the 1840s.
• It is believed to have originated in Germany.
• It's a popular dessert in the United States, Australia, and New Zealand.
• It's a great way to use up extra egg whites.