Get ready to indulge in a delightful twist on a classic dessert with our Gluten Free Lemon Meringue Pie in Jars! This charming recipe not only offers a zesty burst of lemon flavor but also comes with the added convenience of being served in individual jars—perfect for parties, picnics, or a cozy night in. With a buttery gluten-free graham cracker crust, a luscious lemon filling, and a fluffy, toasted meringue topping, each spoonful is a heavenly experience. Whether you're gluten intolerant or simply looking to impress your guests, this dessert will leave everyone craving more. Dive into the recipe below and discover how easy it is to create this stunning treat!
Ingredients
- 1 cup gluten free graham cracker crumbs
- ¼ cup sugar
- ½ cup butter, melted
- 1 cup lemon juice
- 1 cup sugar (for filling)
- 4 large eggs, separated
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- ¼ tsp cream of tartar (for meringue)
- 2 tbsp sugar (for meringue)
Instructions
- Preheat the oven to 350°F (175°C) and prepare 4 medium-sized mason jars by cleaning and drying them thoroughly.
- In a mixing bowl, combine gluten free graham cracker crumbs, ¼ cup sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- Divide the crumb mixture equally among the 4 jars, pressing firmly into the bottom to create a compact crust. Bake the crusts for 8-10 minutes until lightly golden. Remove and let cool.
- For the lemon filling, whisk together lemon juice, 1 cup sugar, egg yolks, cornstarch, and vanilla in a medium saucepan over medium heat.
- Continuously stir the mixture until it thickens and begins to bubble, approximately 5-7 minutes. Remove from heat and let cool for 10 minutes.
- Pour the lemon filling over the cooled crusts in each jar, leaving some space at the top for meringue.
- For the meringue, beat egg whites in a clean, dry bowl until soft peaks form. Add cream of tartar and gradually incorporate 2 tablespoons of sugar while continuing to beat until stiff, glossy peaks form.
- Carefully pipe or spoon the meringue on top of the lemon filling in each jar, ensuring complete coverage.
- Use a kitchen torch to lightly brown the meringue, or place the jars under the broiler for 2-3 minutes, watching carefully to prevent burning.
- Let the lemon meringue pie jars cool completely at room temperature, then refrigerate for at least 1 hour before serving.
- Serve chilled and enjoy your gluten-free individual lemon meringue pies directly from the jars.
Tips
- Perfecting the Crust: Ensure your gluten-free graham cracker crumbs are finely crushed for a smooth crust. If you can’t find gluten-free crumbs, you can make your own by crushing gluten-free cookies.
- Lemon Juice Freshness: For the best flavor, use freshly squeezed lemon juice instead of bottled. The brightness of fresh lemons will elevate your filling.
- Egg Whites at Room Temperature: For a fluffier meringue, let your egg whites come to room temperature before beating. This helps achieve those stiff, glossy peaks.
- Watch the Meringue: When browning the meringue, keep a close eye on it. It can go from perfectly toasted to burnt in seconds, especially under the broiler.
- Chill Before Serving: Allowing the jars to chill in the refrigerator for at least an hour before serving helps the flavors meld and makes for a refreshing treat.
- Decorative Touch: Consider adding a slice of lemon or a sprig of mint on top of the meringue for an attractive presentation that will wow your guests.
- Storage Tips: These jars can be made a day in advance. Just make sure to store them covered in the fridge to keep them fresh.Enjoy your culinary adventure with this delightful recipe!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 6g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 180mg
