Not My Mother’s Lemon Meringue Pie

March 22, 2013 — 3 Comments

Domata Gluten Free Lemon Meringue Pie

I call this “Not My Mother’s Lemon Meringue Pie” for two reasons.  One, it’s gluten free.  I don’t think we ever even heard of gluten when I was growing up.  Secondly, in over 50 years of marriage, my mother made only one Lemon Meringue Pie.  She baked it as a newlywed.  I’m told my Dad said “It’s good, but not as good as my Mom’s”.  He was young and foolish… and hence Lemon Meringue Pie-less thereafter.


1 cup white sugar

2 tablespoons Domata Recipe Ready Flour

3 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups water

2 lemons, juiced and zested

2 tablespoons butter

4 egg yolks, beaten

1 (9 inch) Gluten Free pie crust, baked (click here for recipe)

4 egg whites

6 tablespoons white sugar


1. Preheat oven to 350 degrees F.
2. To Make Lemon Filling: In a 4-cup microwave safe bowl, mix together sugar, flour, cornstarch, salt, water, lemon juice and lemon zest. Microwave on high until boils, add butter and mix hot mixture with egg yolks, return to microwave and bring to a boil again.  Pour filling into baked pastry shell.
3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy.  Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

3 responses to Not My Mother’s Lemon Meringue Pie


    I laughed out loud when I read about your mother’s experience with baking a lemon pie.
    Strangely enough I remember doing the same thing|!

    Caroline haider March 22, 2013 at 11:38 pm

    My father Father in law is GF will let U know


    Yummy! Your post is making me so hungry now! =D

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