Ingredients

• 1/2 package Gluten Free Pie Crust Mix prepared and chilled

• 1 cup Sugar (227g)
• 1/4 cup Corn Starch (64g)
• 1/4 tsp Salt (2g)
• Zest of 3 Lemons
• 3/4 cup Lemon Juice fresh (5 - 10 lemons, depending on size) (180mL)
• 6 Eggs (300g)

• 1/4 cup Sugar (57g)
• 1/4 tsp Cream of Tartar (0.75g)
• 4 Egg Whites (80g)

Instructions

1. Remove dough from the refrigerator and let sit at room temperature until malleable. Roll chilled dough into a 12-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over a 9-inch nonstick pie pan. Press crust into place, then remove remaining plastic wrap. Trim edges and flute. Freeze for 15 minutes. Meanwhile, preheat the oven to 425°F.
2. Line the frozen pie crust with parchment paper and fill with pie weights or dried beans. Cover the fluted edges with foil to prevent overbrowning. Bake the pie crust at 425°F for 20 minutes. Immediately remove the pie weights, parchment paper and tin foil and let the crust cool to room temperature. Reduce oven temperature to 350°F.
3. To make the filling, combine the sugar, cornstarch, salt and lemon zest and mix until incorporated. Add the lemon juice and eggs and whisk until thoroughly combined.
4. For the meringue, place four clean egg whites in a very clean and dry mixing bowl and whisk until just frothy. Add the sugar and cream of tartar to the whites and whip until medium-stiff peaks have formed.
5. Pour the lemon filling into the baked and cooled pie crust and top with the meringue. Smooth decoratively with a rubber spatula or spoon.
6. Bake at 350°F until set (there will be no wobble when gently shook) and the meringue is lightly toasted, about 30 – 40 minutes.
7. Let cool at least 2 hours before serving.