Eating gluten free and casein free does not have to be a sentence to eating bad food and no deserts. Many of my past favourite recipes can be converted to this diet with a few modifications and will taste just as good.
Lemon Meringue Pie is one of the best deserts to eat in the summer. Specifically I love graham cracker pie crusts and luckily Kinnikinnick has a gluten free and casein free version with their Graham Style Crumbs perfect to make the best gluten and casein free Lemon Meringue Pie
Keep reading for ingredients and directions:
Ingredients:
- 1 1/2 cups of packed Kinnikinnick Graham Style Crumbs
- 2 Tbs brown or white sugar
- 1/4 cup casein free margarine (Earth Balance or Becel – Vegan)
Directions:
- combine Kinnikinnick Graham Style Crumbs, sugar and margarine, mixing well
- press crumb mixture into a 9″ pie dish and refrigerate for 1 hour
*Coconut cream is what makes this recipe casein free. Please note that coconut cream is not the same as coconut milk. If you can’t find coconut cream – purchase a can of coconut milk. Do not shake. When opening up the can skim the thicker white stuff from the top and that is the coconut cream
Meringue:
Ingredients:
- 4 egg whites
- 1tsp lemon juice
- 1/2 cup white sugar
Directions:
- Using a hand mixer combine ingredients
- mix on high for 3-4 minutes until there are stiff peaks
Putting the Pie Together:
- Preheat oven to 350F
- Remove crust from refrigerator and fill with lemon filling
- Top with meringue
- bake for 12-15 minutes until meringue is golden brown
- cool and serve
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