Note: I may use milk next time, to make it creamier and because we have a lot of milk right now. (I think we are milking about 25 goats twice a day right now, so getting 10 to 15 gallons a day for us! Sooooo, we make all kinds of cheeses, use it in baking, and make a couple gallons of yogurt and kefir everyday or every other day).
Lime Meringue Pie (Gluten-free, Dairy-free, Corn-free)
Adapted from SouthernFood.About.com/
1/2 cup lard
1/2 cup sugar
1/2 teaspoon guar gum
1/2 teaspoon baking soda + 3/4 teaspoon cream of tartar (or 1 1/4 teaspoons baking powder, if not corn-free)
1 1/4 cups rice flour
your favorite GF pie crust, baked
3/4 cup sugar
1/4 cup rice flour
2 tablespoons arrowroot powder (or 3 tablespoons cornstarch, if not corn-free)
2 cups water
3 egg yolks, beaten
1/4 cup lime juice
grated peel of 1 lime (optional)
3 egg whites
1/4 teaspoon cream of tartar
5 tablespoons sugar
1. Preheat oven to 350°. For the Crust - Beat the lard, sugar and egg. Add the rest of the crust ingredients. Spread half of the mixture thinly in a greased 9 inch pie pan*. Bake in preheated oven for about 9 to 12 minutes, until golden brown. If it puffs up too much, press down with a spoon.
2. For the Filling: In a saucepan over medium-high heat, combine the sugar, flour, and arrowroot; gradually stir in the water. Cook, stirring constantly, until thickened. Gradually stir about 1/3 of the mixture into the beaten egg yolks; stir mixture into the remaining hot mixture in the pan. Continue cooking over low heat, stirring, for two minutes. Stir in the lime juice and peel and cool slightly. Pour into the baked crust and cool.
3. For the Meringue:
Featured on - Gluten-Free Wednesdays (by The Gluten-Free Homemaker)