When my dad agrees to do something wonderful for me, like a photo shoot for instance, he generally insists on payment in the currency of lemon meringue pie. I am more than happy to oblige!
For today’s blog, I decided to go all techie and shoot iphone video while simultaneously baking. The result is BRILLIANT! Or, uh, something. Watch the video, then scroll down for the recipe! xox
Gluten-Free Lemon Meringue Pie
Pre-heat oven to 375 and turn on tunes! My playlist this time was me, but that’s mostly due to copyright issues for video.
For the crust:
- 2 cups Pamela’s Baking Mix
- 7 tbls. Sunflower oil
- 2-3 tbls. light agave
- 2 tbls. ice water
Mix the ingredients until well formed. Take the dough by the hand (dough si dough! I–I’m so ashamed) and press into a 9 inch pie plate. Prick all over with the tines of a fork, and bake until golden brown—about 10-12 minutes. Turn the oven down to 300 degrees.
For the filling:
- 3 eggs, separated
- Generous 1/3 cup corn starch
- ¾ cup light agave
- 1 ½ cups water
- ½ cup fresh lemon juice (about 4 lemons)
- Grated zest of one lemon
- 1 tbls. unsalted butter
Put the egg whites in a bowl and set aside. Lightly beat the egg yolks with a fork in a large mixing bowl. Mix the corn starch in a medium sauce pan with a little bit of the water, until it’s a smooth mixture. Add the agave and rest of the water.
Stirring constantly over medium heat, bring the mixture to a boil and boil for about one minute. Take off the heat, slowly pour half the mixture into the egg yolks and mix to temper, then pour that back in the pan with the rest of the mixture and bring it back to a boil. Boil and stir for one minute.
Take it off the heat, add in the lemon juice and zest and butter and mix it up. Pour it into your baked pie shell and let’s make meringue!
For the meringue:
- 3 egg whites
- ¼ tsp. cream of tartar
- 1/3 cup light agave
- 1 tsp. pure vanilla
Mix the egg whites on high speed with cream of tartar until lightly stiff. Add in agave and vanilla and mix again until really stiff and glossy. Using a rubber spatula or a large spoon, scoop the meringue on top of the pie, making sure to bring the meringue all the way to the edges of the crust so it doesn’t shrink back while baking.
Bake at 300 degrees for about 8-10 minutes, or until the peaks are lightly browned and pretty. Let ‘er cool for a bit, then serve and enjoy!! xoxox
From my debut with mentor/producer Chuck Plotkin (Bruce Springsteen, Bob Dylan)…”Hash It Out” was THE most fun song to record on the album! We just jammed and jammed, and in the end had to cut something like 160 bars of outro. I’m going to play it at Hotel Cafe on August 12th (see Shows page for details). Hope to see you there! xox
Hash It Out
Get the album on iTunes
In times of great conflict and crisis, I reach out to remember how we are all connected, no matter what side we may fall on, and that our pain, and our peace, is dependent on each other.
I recorded a version of “One” and thought I’d share it with you here. xox