Welcome, my fellow food adventurers! Today’s recipe is a delicious Lemon Orange Meringue pie that not only tastes amazing but is also gluten-free and dairy-free! This recipe takes me back to the carefree days of childhood when lemon meringue pie was a staple at family gatherings. Now, with my own twist of orange and gluten-free crust, I can continue the tradition with peace of mind.
I know that baking a pie from scratch can seem intimidating, but trust me, this recipe is simple and easy to follow. Plus, I’ll be giving you tips and tricks along the way to ensure you end up with a beautiful and scrumptious result!
So come on in and let’s start our journey towards enjoying a delicious gluten-free lemon orange meringue pie!
Why You’ll Love This Recipe
Dear foodies and health enthusiasts,
Are you on the lookout for a delicious and healthy dessert option that won’t break your diet but will still satiate your sweet tooth? Well, have no fear because my Lemon Orange Meringue gluten-free recipe is here, and it’s sure to knock your socks off!
What’s not to love about a tangy, zesty lemon flavor combined with the sweetness of orange? The filling is made with just the right balance of sugar, lemon juice, orange zest, and butter, cooked to perfection for a velvety-smooth texture. And let’s not forget the fluffy meringue topping that complements the fruity filling perfectly with its lightly toasted peaks.
But what makes this Lemon Orange Meringue recipe even more incredible is that it’s gluten-free and dairy-free, so you can enjoy every spoonful without worrying about any dietary restrictions. Plus, you can easily substitute some ingredients to suit your taste preferences or add your favorite fruits like lime or pear for extra flavor.
This recipe is perfect for all occasions – a delicious addition to any potluck party or family dinners that everyone will savor till the last bite. And if you are feeling adventurous, try making this recipe into meringue pies or as lemon bars served on a crumbly graham cracker crust.
So next time you are looking for something healthy, indulgent, and easy-to-make dessert options- look no further than my Lemon Orange Meringue Recipe! Trust me; once you try it, you won’t be able to resist having more.
To make this gluten-free, dairy-free lemon orange meringue pie, you’ll need the following ingredients:
- For the Pie Crust:
- 1 1/2 cups gluten-free graham cracker crumbs (or any other gluten-free cracker/biscuit)
- 1/4 cup granulated sugar
1/2 cup butter, melted
For the Lemon-Orange Filling:
- 1 cup granulated sugar
- 1/2 cup gluten-free flour
- 1/4 teaspoon salt
- 1 tablespoon grated lemon zest
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup freshly squeezed orange juice
- 2 tablespoons butter
4 egg yolks
For the Meringue Topping:
- 4 egg whites
- pinch of salt
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
You can find these ingredients at your local grocery store or health food store. Make sure to double-check that all ingredients are free from gluten and dairy if you have dietary restrictions.
The Recipe How-To
Now that you have all the ingredients ready, it is time to put everything together and make this gluten-free and dairy-free Lemon Orange Meringue. Here are the step-by-step instructions for creating this delectable dessert.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). While you wait for the oven to heat up, take out a 9-inch pie dish and prepare it by greasing with some butter.
Step 2: Prepare the Pie Crust
In a medium-sized bowl, mix together 1 cup of gluten-free flour, 1/4 cup of granulated sugar, and a pinch of salt. Add in 6 tablespoons of cold butter, cut into small pieces. Use your hands or pastry cutter to mix everything until it resembles coarse crumbs.
Add in 2 tablespoons of cold water and continue mixing until the dough comes together. Transfer the dough onto a clean and floured surface then roll it out with a rolling pin until it’s large enough to cover the bottom of the pie dish. Carefully transfer the crust onto the dish then press down on the edges to create a flat surface.
Bake for 20-25 minutes or until it’s lightly golden brown. Let it cool for at least 10 minutes before adding in the filling.
Step 3: Prepare the Filling
To make the filling, start by making a lemon-orange curd. In a medium saucepan over medium heat, whisk together 2 egg yolks, 1/4 cup of lemon juice, and 1/4 cup of orange juice. Add in grated lemon zest from one whole lemon and stir until combined.
Add in 4 tablespoons of cold butter, cut into chunks and evenly scattered on top of the mixture then whisk continuously for about 1-2 minutes, until the butter has melted and incorporated into the mixture. Add in 1/2 cup of caster sugar and whisk for about 3-4 minutes or until the mixture has thickened and is creamy.
Remove from heat and allow the mixture to cool for a few minutes before adding it into the cooled crust.
Step 4: Prepare the Meringue
Let’s make the meringue topping! In a large bowl, beat 2 egg whites with an electric mixer until they form stiff peaks. Add in 1/2 cup of granulated sugar one tablespoon at a time, beating with the electric mixer continuously until it forms a glossy meringue.
Spread meringue on top of the lemon-orange curd filling, making sure to spread it evenly all over the surface while also making pretty peaks by running your spoon across the top of the meringue.
Step 5: Bake and Serve
Place your Lemon Orange Meringue in the oven and bake for another 10-15
Substitutions and Variations
When it comes to adapting recipes, I like to think of them as creative experiments in the kitchen. There are endless possibilities for substitutions and variations that can make a recipe unique to you and your preferences. Here are a few suggestions for how to switch things up with the Lemon Orange Meringue pie recipe that I’ve shared.
– Flour: If you’re looking to make this recipe grain-free, try substituting the all-purpose gluten-free flour with almond flour or coconut flour. For a paleo version of this pie, replace the 1/2 cup of all-purpose gluten-free flour with 1/4 cup of coconut flour and 1/4 cup of arrowroot flour.
– Citrus: While lemon and orange create the perfect flavor combination for this pie, you can always mix it up by adding other citrus flavors. Try using lime juice instead of orange zest or grapefruit juice instead of lemon juice for an unexpected twist.
– Sweetener: You can substitute granulated sugar 1:1 with caster sugar, honey or maple syrup. For a low-carb option, use your favorite low-carb sweetener such as erythritol or stevia.
– Dairy-Free: To make this pie dairy-free, swap out the butter for vegan butter and substitute the eggs with flax eggs or aquafaba.
– Meringue Topping: Instead of placing meringue on top of the filling, try making meringue bars by spreading the meringue mixture onto parchment paper and baking it until it’s crisp.
Remember that while substitutions and variations are great ways to make recipes your own, they can also affect the outcome of the recipe. Be sure to keep track of what works best for you so that you can use it again in the future.
Serving and Pairing
Every dish is all about balance, and this Lemon Orange Meringue pie is no exception! This tangy and sweet dessert pairs perfectly with a dollop of whipped cream or a scoop of rich, creamy vanilla ice cream.
When it comes to beverage pairings, the acidity in the lemon and orange flavors of this meringue pie can be balanced by a sparkling champagne or moscato. A refreshing glass of iced tea with a slice of lemon would also make a great accompaniment to this dessert.
If you’re looking for more of an indulgent pairing, try serving your slice of pie with a hot cup of coffee or cocoa. The bitterness of the coffee or richness of the cocoa will cut through the sweetness of the meringue and create a perfectly balanced bite.
Whether you’re serving this Lemon Orange Meringue pie as the center piece for a dinner party or simply enjoying a slice after dinner, it’s sure to be a showstopper. Pair it with your favorite beverage and let the tart yet sweet flavors dance on your taste buds!
Make-Ahead, Storing and Reheating
As much as you may want to devour your lemon orange meringue pie all at once, it’s always wise to make enough for leftovers. With weekdays filled with hustle and bustle, having a quick and easy-to-reheat dessert comes in handy.
Once you have the delicious pie ready, you can store it in the refrigerator for up to two days. Make sure you keep it well-covered to avoid contamination from other foods. If you plan on storing it for longer than two days, then the best option is to freeze the pie.
Before reheating your pie, make sure it’s at room temperature or slightly chilled. This will help with even reheating when you place it in an oven that is preheated at 350°F for about 10-15 minutes.
Additionally, if you are making the pie for company, then making ahead is one of the tips worth trying. You can prepare the crust and filling separately during the week leading up to the big day. Then, on the day of, assemble both parts and add meringue before baking.
Storing and reheating this gluten-free lemon orange meringue couldn’t be more effortless––you won’t even notice it was a make-ahead meal!
Tips for Perfect Results
Now that you have gone through the whole process of making this glorious lemon-orange meringue pie, it’s time to share with you some tips and tricks that will help you achieve the perfect results every time.
1. Temperature is Crucial
The success of your meringue largely depends on room temperature ingredients. Always make sure your eggs are at room temperature before using them for making the meringue filling.
2. Beat it to Perfection
For perfect meringue every time, ensure that your egg whites are perfectly beaten. Start off by beating them on low speed until they’re frothy and then gradually increase the speed until stiff peaks form. Adding a bit of cream of tartar to your egg whites during the beating process helps to stabilize the mixture, resulting in sturdier meringue.
3. Avoid Overbeating
While it’s essential to beat your egg whites until stiff peaks form, avoid overbeating them. Overbeaten egg whites become grainy and will not hold their shape when baked.
For a more stable meringue, add a touch of cornstarch in combination with cream of tartar or vinegar.
5. Prevent ‘weeping’
Refrain from undercooking your pie as an undercooked fillings can result in ‘weeping’ – consisting of beads of syrup forming on top of the pie.
If storing leftovers is necessary, place your pie inside an airtight container before refrigerating it.
By following these tips, you can be sure that you’ll succeed in making a phenomenal lemon-orange meringue pie every single time!
Now, let’s move onto the FAQ section of this gluten-free and dairy-free Lemon Orange Meringue recipe. I hope that with the tips and instructions I have provided so far, you’re eager to try making this delicious citrusy treat. But, before we do so, let’s tackle some frequently asked questions regarding the recipe.
Can celiacs eat meringue?
Those with gluten-related disorders can consume meringue without any concern for their health.
What makes lemon meringue watery?
When making a meringue-topped pie, it’s crucial to properly cook the meringue to avoid a watery layer forming between it and the filling. To prevent this, it’s recommended to apply the meringue onto hot filling, ensuring it starts cooking immediately.
Why is my lemon meringue not thickening?
To avoid ending up with a runny mess, it’s important to cook the lemon meringue filling in two intervals. This is because the filling’s thickening abilities can be weakened by overworking it, which is why it’s thickened with cornstarch. By cooking it twice, we can ensure the filling is the right consistency and won’t be too runny.
How do you keep the crust from getting soggy in a lemon meringue pie?
If you want to avoid a soggy crust, blind baking is the way to go. It involves pre-baking the crust before adding any wet filling to it. This process ensures that the crust sets and becomes crispy. Sometimes, pie weights are used to weigh down the crust and prevent it from bubbling up during the initial bake.
In conclusion, this lemon orange meringue pie recipe is a dream come true for those with a sweet tooth and dietary restrictions. This delicious pie is gluten-free, dairy-free, and bursting with citrusy flavors that will leave your taste buds craving for more. It is perfect for any occasion, from weeknight dinners to special events.
As a nutritionist and food blogger, I highly recommend this pie recipe to anyone who loves dessert but wants to maintain a healthy lifestyle. It is made with natural ingredients, so you can indulge guilt-free. Furthermore, the recipe is easy to follow and adaptable to suit your preferences.
From the ingredient list to the tips for perfect results, everything about this recipe is exceptional. You can experiment with different variations such as lime or even add some graham cracker crust to create an inventive twist on a classic recipe.
In my experience, food not only fuels our bodies but also nourishes our souls. A hearty serving of Lemon Orange Meringue provides just the right amount of sweetness to make you feel good inside and out.
Ultimately, if you are looking for a dessert that is impressive in presentation and tastes absolutely divine doesn’t compromise on health – then look no further than this amazing Lemon Orange Meringue Pie Recipe.
Lemon Orange Meringue - Gluten Free Recipe
- 1/4 teaspoon salt
- 9 eggs, separated
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 5/8 cup granulated sugar
- 1 orange, grated rind of
- 2 cups orange juice
- 1/3 cup lemon juice (fresh is best)
- 1/2 cup chopped almonds
- 1 tablespoon butter
- whipped cream, lightly sweetened (for garnish)
- Preheat oven to 300°F.
- Add salt to egg whites and beat until they begin to form peaks.
- Sift confectioners' sugar; add to egg whites, 2 tablespoons at a time, beating constantly.
- Add vanilla before the last addition of sugar.
- Line bottom of 2 cake pans with waxed paper.
- Pour mixture into cake pans, spreading it evenly.
- Bake for about 45 minutes.
- When baked, invert meringues and remove the waxed paper; cool.
- Beat egg yolks and add granulated sugar, beating until well blended.
- Add orange rind, juice and lemon juice.
- Cook in a double boiler until mixture thickens, stirring constantly.
- Remove from heat and strain mixture into a very cold bowl; chill.
- Toast almonds in butter.
- When ready to serve, stir into chilled mixture.
- Pour over 1 layer of meringue, top with second layer and decorate with whipped cream.
Add Your Own Notes
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