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    Scott Adams

    Lemon Angel Pie (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from Ellen Switkes.

    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.



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    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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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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