Lemon Meringue Pie, Gluten Free Dairy Free

Preheat oven to 400° F. Prick the bottom and sides of the unbaked crust with a fork. Line with pie weights and bake at 400°F for 5 minutes. Set aside on a cooling rack while preparing rest of recipe. Lower oven temperature to 350°F.

Prepare lemon filling: In a medium-size heavy saucepan, mix first measurement of sugar, cornstarch and salt. Gradually add water, whisking until well blended. Bring mixture to a simmer over medium heat, stirring constantly; cook 3 minutes. Remove mixture from heat. While whisking constantly, slowly drizzle about half of the hot mixture into egg yolks. Slowly pour egg yolk mixture back into the remainder of the hot mixture in sauce pan, whisking constantly. Return saucepan to heat.

Bring mixture to a simmer, whisking constantly, cooking 3 minutes. Add lemon zest, lemon juice, and margarine. Lower heat, slightly. Cook about 2 minutes more, stirring with a rubber spatula in a circular motion, being careful not to allow mixture to stick to the bottom of the pan. Filling will be very thick and spatula will leave a track when drawn through filling. Cover saucepan and remove from heat. Keep filling warm, by wrapping saucepan with a towel.

Prepare meringue topping: Preheat oven to 350°F. In a large bowl, beat egg whites and cream of tartar until foamy. Add the second measure of sugar, 1 tablespoon at a time, while continuing to beat egg whites. Beat in vanilla with the last tablespoon of sugar. Continue beating until egg whites hold a soft peak.

Time to assemble pie: If filling has cooled, reheat while stirring constantly, before spooning into baked pie shell. Smooth filling into an even layer. Starting around the edge of pie, gently spoon meringue over lemon filling. Swirl meringue in desired pattern, making sure meringue touches fluting on pie shell and all lemon filling is covered. Bake in preheated 350°F oven 15 minutes or until meringue is golden brown.

Cool pie for at least 4 hours at room temperature before serving.