The secret to good meringue is FRESH eggs. Hopefully, you have access to some very tasty local eggs. If you’re getting them from the store, separate eggs in a small bowl just to make sure you have no broken yolks or bad eggs. My sister is the best meringue assistant. Having an extra set of hands might help you too.
For the lemon curd:
2 lemons, zested and juiced
1 lemon, juiced
5 egg yolks
1/3 Cup sugar
2 TB corn starch
Wash your lemons before zesting. When using zest, it is imperative you use organic citrus to avoid pesticides. Place all ingredients in your blender. This is the best way to ensure smooth lemon curd. Add water to the blender carafe to the 2 Cup mark. Blend on low to remove all lumps. Frothy is a-okay.
Pour the curd mixture into a sauce pan and heat over medium, whisking. The mixture will suddenly begin to thicken. Whisk rapidly to prevent lumps. When curd firms, remove from heat and set aside.
5 egg whites
1/3 Cup sugar
Beat egg whites with salt to frothy. As peaks begin to form, add in sugar. Whip to glossy firm peaks.
To assemble pie:
Use any pre-baked crust you prefer. Blind baking the gluten free pie crust for 12 minutes is perfect. Pour curd into shell. Spread in evenly. Gently top with meringue. If you want to get really fancy, you can pipe it on with a pastry bag for extra pie sexiness, go right ahead.
Bake in a 375 degree F oven for 12 minutes, until meringue top is golden. Cool before serving.