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- Lemon Angel Pie (Gluten-Free)
Lemon Angel Pie (Gluten-Free)
- By Scott Adams
- Published 07/26/1996
- Gluten-Free Pie & Pie Crust Recipes
- Unrated
Scott Adams
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
Heres a great recipe for a lemon meringue pie thats upside down with the meringue as the crust. You could use this same crust for chocolate pudding pie, mud pie or ice cream pie. Its not low calorie, but is very tasty.
Meringue
Crust:
Beat until stiff 4 egg whites and ¼ teaspoon cream of tartar.
Add gradually ¾ cup sugar and 1 teaspoon vanilla.
Spread on well greased 9 pie pan and bake 300 degrees
for 1 hour. Cool.
Lemon
Filling:
Beat well 4 egg yolks. Add ½ cup sugar, ½ cup water, 2 tablespoons
lemon juice, 2 teaspoons grated lemon rind. Cook over low heat
until thick, cool in pan. Spread over crust. It doesnt make
very much filling, so spread it thin.
Whipped
Cream Topping:
Whip 1 plus ½ pint whipping cream, spread over filling, serve.
Store pie in refrigerator up to 24 hours.
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