Patricia Johns

This is one of my absolute favorite pies! I make it often, and we devour it!

There are a few steps, but the ingredients are simple. It’s really much easier to make than most people think.

CRUST

This is a gluten-free recipe. Feel free to buy a ready-made crust, or substitute for a crust you like.

1 1/2 cups gluten-free flour

4 heaping tablespoons Crisco

1 egg

1 tbsp sugar

Dash of salt

Blend the dry ingredients with the Crisco with a fork and until it is crumbly. Then add the egg and stir. Use your hand to form it into a ball. If it is still a little crumbly, add in a tablespoon of cold water.

Roll out onto a floured pastry cloth, and transfer to the pie plate.

Bake at 350F for ten minutes, and pull it out of the oven, ready to be filled.

LEMON FILLING

Separate 6 eggs–yolks in one bowl and whites in another. I suggest separating into a small dish first and then transferring the white to another bowl, because if you get even the tiniest amount of yolk in your whites, they’ll never fluff up for a meringue!

6 egg yolks

1 cup lemon juice

1 cup water

1 1/2 cups sugar

4 heaping tbsp corn starch

1 tbsp olive oil

1/2 cup water

Mix up the yolks, lemon juice, 1 1/2 cups water and sugar in a pot. Put it on medium heat until it is steaming. Then make a corn starch slurry in a different dish by mixing the cornstarch and remaining water. When the mixture in the pot is steaming hot, add the cornstarch slurry and continue stirring the pot slowly with the whisk until it thickens. It might take a few minutes, but keep stirring so that it doesn’t burn at the bottom. When it thickens, it happens quickly! After it thickens, take it off the heat and add the oil. Mix well.

Then pour the lemon filling into the baked pie shell.

MERINGUE

6 egg whites

3 tbsp sugar

With an electric hand mixer, whip up the whites and sugar together until it is frothy and thick. It should form soft peaks when you pull the beaters out of the whites.

Transfer the meringue onto the top of the pie. Make sure the meringue covers all the way to the edge of the crust so that the lemon is sealed inside. Pile it high!

Bake for 14 minutes at 350F. When the meringue is browned, you’re done!

Let the pie cool, and enjoy!

Honestly? Make sure you have some leftovers to put in the fridge, because while I don’t expect you to wait a whole day to eat it, after it spends a night in the fridge, it’s even better!

I hope you give it a try! You deserve tasty things in your life. You also deserve some good reading in your life, too. 😉 I hope you’ll check out my book page. And if you’d like to sign up for my monthly newsletter, we choose winners every month to receive packages from me!

Happy reading!

❤