Gluten-Free Lemon Meringue Pie
Why This Recipe Works
A lemon meringue pie worthy of its name features a tart, bracing filling that is firm but not gelatinous, and a tall meringue that doesn’t break down. For our gluten-free version, we stuck closely to the test kitchen’s classic method, swapping in our gluten-free pie crust for the usual pie dough or cookie crust. We wanted a meringue that didn’t puddle on the bottom or “weep” on the top. We discovered that if the filling is piping hot when the meringue is applied, the underside of the meringue will not undercook; if the oven temperature is relatively low, the top of the meringue won’t overcook. Baking the pie in a relatively cool oven also produced the best-looking, most evenly baked meringue. To further stabilize the meringue and keep it from weeping, we beat in a small amount of cornstarch.