Heavenly Peruvian Lime Meringue Pie: A Gluten-Free Masterpiece

Allergens

Eggs, Dairy

Ingredients

• 1 1/2 cups almond flour
• 6 tablespoons unsalted butter, melted
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 5 large eggs, separated
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup fresh lime juice
• 1 teaspoon lime zest
• 1/2 teaspoon cream of tartar

Instructions

1. Preheat your oven to 350°F (175°C). In a medium bowl, combine almond flour and melted butter until well mixed. Press the mixture into a 9 inch pie dish to create the crust.
2. In a large bowl, whisk together sugar and salt. Add egg yolks one at a time, followed by the sweetened condensed milk, lime juice, and lime zest. Mix until well combined.
3. Pour the filling mixture over the crust in the pie dish. Bake for 15 minutes at 350°F (175°C).
4. While the pie is baking, prepare the meringue. In a large, clean bowl, beat egg whites and cream of tartar with an electric mixer until stiff peaks form. Gradually add in about 2 tablespoons of granulated sugar and continue beating until the meringue is glossy and holds its shape.
5. Remove the pie from the oven and immediately spread the meringue on top, completely covering the filling. Use a spatula or back of a spoon to create peaks on the meringue for added visual appeal.
6. Return the pie to the oven and bake an additional 10 12 minutes, or until the meringue is lightly golden brown. Allow to cool before serving.

Chef’s Insight

To achieve the perfect meringue, ensure that the bowl and beaters are clean and free from any grease or moisture.

Notes

Be sure to use a pie dish with a removable bottom for easy removal of the pie.