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Gluten-Free Lemon Meringue Pie

Name: Gluten-Free Lemon Meringue Pie
Prep time: 45 min
Total time: 4 h
Yield: 8
Ingredients: 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; 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; 4 egg whites; 1/2 cup granulated sugar

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Prep 45 min
Total 4 hr 0 min
Servings 8

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

By Betty Crocker Kitchens

Updated Jun 2, 2014

Ingredients

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

Steps

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.

Tips from the Betty Crocker Kitchens

tip 1
Use a glass or metal bowl when beating eggs for a meringue. Plastic bowls have just enough oil to ruin meringue.
tip 2
If you are avoiding corn products, substitute 6 tablespoons potato starch flour for the cornstarch in the filling.

Nutrition

370 Calories, 11g Total Fat, 5g Protein, 61g Total Carbohydrate, 42g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 370

Calories from Fat: 100

Total Fat: 11g; 17%

Saturated Fat: 2 1/2g; 13%

Trans Fat: 0g

Cholesterol: 135mg; 44%

Sodium: 210mg; 9%

Potassium: 110mg; 3%

Total Carbohydrate: 61g; 20%

Dietary Fiber: 0g; 0%

Sugars: 42g

Protein: 5g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 6%; 6%

Calcium: 8%; 8%

Iron: 25%; 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;