Gluten-Free Lemon Meringue Pie

Looking for a classic dessert? Then check out this sweet and citrusy pie made with Rice Chex® cereal.

  • Prep Time 45 min
  • Total Time 4 hr 0 min
  • Servings 8

Crust

4
cups Rice Chex™ cereal
2
tablespoons potato starch flour
1/4
cup sunflower or canola oil or melted ghee
2
tablespoons packed brown sugar
1/8
teaspoon salt
1
whole egg

Filling

4
egg yolks
1
cup water
1
cup granulated sugar
1/3
cup lemon juice
6
tablespoons cornstarch
1
tablespoon melted ghee or sunflower oil

Meringue

4
egg whites
1/2
cup granulated sugar

  • 1 Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray (without flour).
  • 2 In food processor, place cereal. Cover; process until crushed. Add remaining crust ingredients. Cover; process until crumbly. Press mixture into pie plate, starting in center and pressing up side. Bake 15 minutes or until golden brown. Cool completely on cooling rack.
  • 3 In 3-quart saucepan, beat egg yolks, water, 1 cup granulated sugar, the lemon juice and cornstarch with whisk until well blended. Cook on high heat, stirring constantly with whisk until thickened. Remove from heat; stir in ghee until incorporated. Pour filling into crust.
  • 4 In medium bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Spoon meringue onto hot filling, spreading to edges to seal. Bake 15 minutes or until meringue is golden brown. Cool on cooling rack 30 minutes. Refrigerate 2 to 3 hours before serving.

Expert Tips

Use a glass or metal bowl when beating eggs for a meringue. Plastic bowls have just enough oil to ruin meringue.

If you are avoiding corn products, substitute 6 tablespoons potato starch flour for the cornstarch in the filling.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
135mg
135%;
Sodium
210mg
210%;
Total Carbohydrate
61g
61%
(Dietary Fiber
0g
0%
  Sugars
42g
42%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
6%;
Calcium
8%;
Iron
25%;
Exchanges:
1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.