Dairy-Free Lemon Meringue Pie Recipe (A Classic Favorite!)

Name: Dairy-Free Lemon Meringue Pie Recipe (A Classic Favorite!)
Ingredients: 1 pie crust, homemade or store-bought; Enough lemons (about 1½) to yield 1 tablespoon plus 1 to 2 teaspoons grated lemon rind and ¼ cup (2 oz/59 ml) lemon juice; 2 cups (16 fl oz/473 ml) water; 1 cup (7 oz/200 g) sugar; ½ cup (2 oz/60 g) all-purpose flour; ¼ teaspoon kosher or fine sea salt; 3 large eggs, at room temperature, separated; ½ teaspoon cream of tartar (optional—helps to stabilize the meringue); ¼ cup (1¾ oz/50 g) sugar, preferably superfine

"Some recipes use butter, but this dairy-free lemon meringue pie is from a classic recipe that's been loved for more than a century!..."

INGREDIENTS

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1 pie crust, homemade or store-bought

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Enough lemons (about 1½) to yield 1 tablespoon plus 1 to 2 teaspoons grated lemon rind and ¼ cup (2 oz/59 ml) lemon juice

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2 cups (16 fl oz/473 ml) water

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1 cup (7 oz/200 g) sugar

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½ cup (2 oz/60 g) all-purpose flour

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¼ teaspoon kosher or fine sea salt

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3 large eggs, at room temperature, separated

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½ teaspoon cream of tartar (optional—helps to stabilize the meringue)

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¼ cup (1¾ oz/50 g) sugar, preferably superfine

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