Gluten Free Lemon Meringue Pie Recipe w/ Biscuit Base (dairy free, low FODMAP) (2024)

FAQs

Why was lemon meringue pie crust soggy? ›

Water is leaking from the beaten whites (they're 87% water), pooling between the filling and the meringue, and dripping down the sides to the crust. The cause? While the meringue cooks on top when it is put into a hot oven, there isn't sufficient time for the meringue to cook on the bottom.

Cook lemon filling as directed

Not cooking the filling long enough will mean it won't ever set up and will be a soupy mess. Cooking too long actually can break the filling, causing it to separate and make a watery pool underneath. Instead, cook just until thickened as directed.

It's perfect for topping yogurt, ice cream, or making simple lemon bars, or a more elaborate lemon meringue pie. You can even eat it alone by the spoonful! No matter which way you choose to eat this lemon curd, it's going to be one delightful burst of citrus! Naturally gluten-free and dairy-free.

If the meringue is swirled onto a cool filling and baked, steam in the reheating filling just reaches the meringue. As the pie cools, the steam condenses to form the sweet weeping (sometimes a pool) under the meringue.

Blind Bake

The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.

Lemon meringue pie is a tasty and refreshing dessert that's perfect for a dinner party or holiday treat. However, if stored improperly, the meringue can become runny and wet, changing the texture of the pie. To store lemon meringue pie, it's best to keep it in the refrigerator.

Our Test Kitchen recommends following the recipe, beating, and baking as written. The watery layer between the meringue and the filling (weeping) is usually caused by undercooking.

Cornstarch: Cornstarch is an excellent way to foolproof your meringue. Use it to create added fluff and keep your hard-won volume from shrinking. Cream of Tartar: Often added in when making meringues, acidic cream of tartar provides lift and stabilization.

Multiple research studies show the anti-inflammatory effects of limonoids and flavonoids in lemons. While you normally don't eat lemons like you would other fruits due to their tart flavor, they make a terrific addition to room temperature filtered water to keep you hydrated during your recovery from ingesting gluten.

Is butter gluten free? ›

Is It Gluten-Free? The short answer is that butter is naturally gluten-free, but there are some situations where you need to be careful. Any butter that has added flavorings could potentially contain some gluten. Plain butter is a safe bet, but if you're trying a new brand, it's always a good idea to check the label.

Why Meringue Pies Weep. As it turns out, undercooking and overcooking can both cause weeping meringue and unwanted moisture on top of your pie (aka beading). Overcooking meringue causes those little sugary drops of moisture on top of baked meringues.

A soggy bottom crust happens when the wet filling of your pie soaks into the raw pie dough beneath before it's had a chance to set, causing it to become sodden and gummy. This is particularly problematic with both fruit pie and custard fillings because they have high moisture content.

‌Solution: Leave meringues to cool in the oven.

After turning the oven off, you can leave meringue cookies inside to finish drying out. Crack the oven door if you're worried the heat will be too high. You can also use the oven to re-crisp soggy or stale meringues. Put them in at a low temperature for ten minutes.