Gluten Free Lemon Meringue Pie Recipe w/ Biscuit Base (dairy free, low FODMAP) (2024)

FAQs

Does lemon meringue pie contain milk? ›

In a medium or large saucepan, whisk egg yolks with sugar until mixture is lighter in colour and well combined. Whisk in cornstarch. Add lemon juice, peel and Milk. Cook mixture, stirring constantly, over medium heat until mixture thickens and comes to a boil.

Water is leaking from the beaten whites (they're 87% water), pooling between the filling and the meringue, and dripping down the sides to the crust. The cause? While the meringue cooks on top when it is put into a hot oven, there isn't sufficient time for the meringue to cook on the bottom.

Our answer

Unfortunately "weeping" or "beading" meringue on a lemon meringue pie is quite common. As the meringue is not baked for long the sugar in the meringue absorbs moisture, turns into syrup and tends to leak, or weep, out of the meringue.

What is the best way to prevent having liquid at the bottom of a lemon meringue pie? Don't over bake your meringue! Overbaking causes the egg whites to shrink and squeeze out small droplets of moisture. Always make sure to check on your pie at the minimum baking time.

So when lemon juice which contains citric acid is added to milk, the positive hydrogen gets attracted towards the negative micelles and they are neutralized. Thus, all the micelles will now come close together and aggregate together to form a gelatinous material called curd.

Is it Dairy Free? No. This product is not dairy free as it lists 2 ingredients that contain dairy.

SKIM MILK, SUGAR, HIGH FRUCTOSE CORN SYRUP, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), VEGETABLE OIL (PALM, SOYBEAN), HYDROGENATED PALM KERNAL OIL, WATER, CONTAINS 2% OR LESS: BUTTER (CREAM, SALT), MILK PROTEIN ISOLATE, LEMON JUICE CONCENTRATE, CORN SYRUP, EGG WHITES, ...

I hade to make one from scratch for the holidays 😋 #lemonpie #honemade #homemadefood #holidayfood #holiday baking.

The watery layer between the meringue and the filling (weeping) is usually caused by undercooking. This is where it is important to put your meringue onto hot filling so it can begin cooking right away.

If your meringue does weep, you can try to absorb some of the moisture by gently blotting it with a paper towel. This works especially well for removing beads of moisture on top of your meringue.

Why does lemon meringue pie need to be refrigerated? ›

Refrigeration makes meringue weep more quickly, so let the pie stand at room temperature in a draft-free spot before serving it. After a few hours, however, it will need to be refrigerated. ''If the meringue is cooked before being added to the pie, it will be more stable and less likely to weep.

It is quite unusual for a meringue to have an "eggy" flavour and unfortunately this is usually an indication that the eggs are slightly stale.

As the meringue cools, it contracts (shrinks) slightly―just enough, after a few hours, to pop this moisture onto the surface in tiny golden brown droplets, or beads. The beads form faster if the weather is humid or if the pie is chilled.

Meringue is one of those naturally dairy-free foods that few people realize. It's made with egg whites, but little else. They're beaten with sugar until stiff, and baked for the lightest, most cloud-like cookie possible.

A lemon pie filling is the base for a lemon meringue pie. You make it with egg yolks, sugar, lemon juice, and zest, and fortify it with cornstarch so the filling holds its shape when you cut the pie.

Some pie fillings are thickened with more than one kind of dairy, like heavy cream as well as butter or milk. We consider recipes like Pumpkin Pie and Maple Sugar Pie to have a moderate amount of dairy — you'll have to substitute some ingredients, but dairy isn't the star of the show.