Happy Easter! Did you know it’s also National Oranges and Lemons Day? Sure enough, the #SundaySupper crew is celebrating this special day with a citrusy feast. Lemon Meringue Pie is one of my mom’s favorites, so that’s what I’m bringing for dinner, I mean, dessert. Since she’s really not supposed to be having sweets, I’ve made this sugar-free. As a bonus, I decided to make it gluten-free as well.
According to food historians, lemon flavored custards and pies have been enjoyed since Medieval times, however, the lemon meringue pie we know and love didn’t make the scene until the 19th century. Of course, in those days, they weren’t worrying about eating too much sugar. Normally, I don’t care much for cooking with sugar substitutes, but when it comes to puddings and meringues, I don’t mind making an exception. For this pie I used granulated Splenda which can be substituted 1:1 for granulated sugar.
Since the custard and the meringue are mostly eggs and sugar, and since we’ve cut out the sugar, this turns out to be a pretty decent, protein-packed treat. Honestly, if you didn’t tell someone this is sugar-free, they probably wouldn’t notice the difference. Visually, the Splenda does make the lemon custard less translucent, and the meringue seemed a little less poufy, but I’m the only one who pays attention to such details anyway. For the crust, I used Alton Brown’s pie crust recipe, substituting all-purpose gluten-free flour for the regular. Oh, and I subbed vegetable shortening for the lard. The pie itself was adapted from McCall’s Cooking School, which is long out of print, but if you can find it, snatch it up.
First, prepare your favorite pie crust recipe. As mentioned above, I used Alton Brown’s pie crust recipe substituting gluten-free all-purpose flour for the regular and using vegetable shortening instead of lard. This will need to rest 30 mins in the fridge before rolling out, and then it’ll need another 30 minutes in the fridge after you’ve lined your pie plate.
Meanwhile get the rest of the pie going. Since the egg whites should be brought to room temperature, now would be a good time to separate your eggs.
Grate the lemon peel and juice the lemons, so this is all ready to go as well.
Let’s start the lemon filling. First blend the cornstarch, flour, Splenda, and salt in the pan. Then gradually stir in 2 cups water, and bring this to a boil, cooking until thick, shiny and translucent.
Whisk some of the hot mixture into the egg yolks to temper the eggs, then stir this back into the pot.
Continue cooking for another 5 minutes, then remove from heat, and stir in the lemon juice, zest, and butter. Pour this into your baked pie shell.
In the mixer bowl, beat the egg whites and the cream of tartar until frothy. Slowly add the Splenda, and beat on high until stiff peaks form. Spread decoratively over lemon filling, then bake until golden brown.
Let this cool two to three hours, then refrigerate before serving.
Since I was bringing the pie to my mom’s, I didn’t get a chance to take a picture of the inside until much later (with my phone). She sure enjoyed it!
Here’s the printable recipe card:
- Pastry for one pie crust (be sure to substitute gluten-free all-purpose flour in his recipe!)
- 1//4 cup cornstarch
- 3 tbsp gluten-free all-purpose flour
- 1¾ cups granulated Splenda
- ¼ tsp salt
- 2 cups water
- 4 egg yolks, slightly beaten
- ½ cup lemon juice
- 1 tbsp grated lemon peel
- 1 tbsp butter
- 4 egg whites, room temperature
- ¼ tsp cream of tartar
- ½ cup granulated Splenda
- Line 9-inch pie plate with pie crust and forming a decorative edge. Refrigerate about 30 minutes.
- Preheat oven to 450F.
- Remove pie crust from refrigerator, prick entire surface with a fork, and bake for 8-10 minutes or until golden brown. Cool on rack.
- In a medium saucepan, combine the cornstarch, flour, Splenda, and salt. Gradually stir in water until completely smooth, and bring to a boil over medium heat. Boil, stirring occasionally, for about 1 minute or until thickened, shiny and translucent.
- Stir some of the hot mixture into the egg yolks to temper the eggs. Pour the egg mixture into the pot stirring well, and cook for an additional 5 minutes, stirring occasionally. Remove from heat, then stir in the lemon juice, lemon peel, and butter. Pour into pie shell.
- Preheat oven to 400F.
- In a mixer bowl, beat the egg whites and cream of tartar until frothy. Gradually add in the sugar, a little at a time, and beat on high until stiff peaks form when the beater is raised.
- Carefully spread the meringue over the lemon filling, being sure to seal over the edge of the crust. Make decorative swirls with your spatula.
- Bake 7 to 9 minutes or until meringue is golden brown.
- Cool completely, and refrigerate before serving.
Let’s see what other citrusy goodness the others have going on!
Better with Citrus Breakfasts:
- Orange Ricotta Pancakes from Gotta Get Baked
Big On Citrus Breads & Condiments:
- Honey Lime Dressing from Ruffles & Truffles
- Lemon Poppyseed Sweet Bread from Food Lust People Love
- Meyer Lemon Pistachio Loaf from The Girl in the Little Red Kitchen
- Moroccan Preserved Lemons from MarocMama
Make You Pucker Salads, Sides, & Main Dishes:
- Ceviche from Cookistry
- Cilantro Lime Rice from Crazy Foodie Stunts
- Citrus Ginger Chicken from Kudos Kitchen
- Easy Indian Lemon Chicken from Soni’s Food
- Grilled Orange & Lime Chicken Thighs from Big Bear’s Wife
- Meyer Lemon-Garlic Shrimp & Asparagus with Brown Rice from Daily Dish Recipes
- Orange Chicken from Cindy’s Recipes and Writings
- Red Cabbage and Red Pepper Salad with Citrus Dressing from Family Foodie
- Seared Cod with Grapefruit Fennel Slaw from Magnolia Days
- Tangy Lemon Rice with Grated Mango & Roasted Cashew from Sue’s Nutrition Buzz
Sour Citrusy Sweets & Desserts:
- Blood Orange Sorbet from My Cute Bride
- Broiled Oranges with Toasted Coconut from Neighborfood
- Clementine Curd from Small Wallet Big Appetite
- Creamsicle Cupcakes from The Meltaways
- Dairyfree Key Lime Meringue Bliss from The Not So Cheesy Kitchen
- Fresh Lemon Mousse from Comfy Cuisine
- Frozen Lemon Dessert from Gourmet Drizzles
- Gluten Free Orange Pound Cake from Simply Gourmet
- Honey and Lemon Cake from Happy Baking Days
- Key Lime Biscotti from Juanita’s Cocina
- Key Lime Cheesecake from Flour on My Face
- Key Lime Cookie Bars from Supper for a Steal
- Key Lime Truffles from What Smells So Good?
- Lemon Blueberry Polenta Cake from Vintage Kitchen Notes
- Lemon Coconut Cinnamon Rolls from Chocolate Moosey
- Lemon Cookies from Basic N Delicious
- Lemon Cream Pie Push Pops from Hezzi-D’s Books and Cooks
- Lemon Layer Cake from Crispy Bits & Burnt Ends
- Lemon Ricotta Cake from The Urban Mrs.
- Meyer Lemon Snack Cake with Lemon Cream Cheese Frosting from Peanut Butter and Peppers
- Mini Meyer Lemon Pies from Cravings of a Lunatic
- Mini Orange Cream & Lemon Cream Scones from The Foodie Army Wife
- No-Bake Lemon Cheese Cakes w/Blueberry-Lemon Sauce from Momma’s Meals
- Olive Oil Cake with Orange Marmalade from Hip Foodie Mom
- Omiyage California Citrus Cake from Ninja Baking
- Orange Cake with Orange Syrup from The Lovely Pantry
- Pink Grapefruit Pie from In the Kitchen With Audrey and Maurene
- Pink Lemonade Pound Cake from In the Kitchen with KP
- Sugar-Free Lemon Meringue Pie from Webicurean
- Tarte au Citron from That Skinny Chick Can Bake
Sour Sips & Drinks:
Join the #SundaySupper conversation on Twitter on Sunday, March 31st to talk all about citrus recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.
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