Gluten Free Meyer Lemon Pie Recipe
Your favorite GF Pie Crust (I used Whole Foods GF Bakehouse)

2 cups milk
2/3 cup sugar
3 to 4 medium meyer lemons
1/4 cup cornstarch
4 egg yolks
2 tablespoons unsalted butter, softened

3/4 cup egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar

Filling: To make the filling, combine the milk and sugar in a nonreactive saucepan, preferably enameled iron. Strip the zest from the lemons with a sharp vegetable peeler, making sure you remove the yellow zest but none of the white pith beneath. If you do remove some of the white pith, scrape it off the strips of zest with the point of a paring knife and discard it. Add the zest to the milk and sugar and bring to a simmer over low heat. Remove from the heat and allow to steep for 5 minutes; remove the strips of zest with a slotted spoon or skimmer and discard them.

Squeeze the lemons to make 1/2 cup strained juice. Place the juice in a mixing bowl and whisk in the cornstarch, then yolks.

Return the milk and sugar mixture to a boil over low heat and whisk about a third of the boiling milk into the lemon juice mixture. Return the remaining milk and sugar mixture to a boil once more and whisk the lemon juice and yolk mixture back into it, whisking constantly until the filling comes to a boil and thickens. Allow to boil, whisking constantly, for about 30 seconds. Remove from the heat, whisk in the butter, and pour into a nonreactive bowl. Press plastic wrap against the surface of the filling and chill until it is approximately 75 degrees. (If you prepare the filling in advance, let it come to room temperature before proceeding.)

Set a rack at the middle level of the oven and preheat to 350 degrees.

Roll out the dough to make a bottom crust and arrange in the pan and create a decorative edge. Chill the crust until firm, about 20 minutes.

To bake the crust, pierce it all over with the tines of a fork at 1/2-inch intervals. Line it with a disk of parchment or wax paper and fill with cherry stones or dried beans. Bake for about 20 minutes, until lightly colored. Remove the paper and beans and continue baking until the crust is a deep golden brown. Cool the crust on a rack.

Turn oven down to 325.

Make the Meringue: In a standing mixer fitted with a whip attachment, whip the whites in a clean dry bowl on low speed until foamy. Add the cream of tartar and continue whipping on medium speed until soft peaks are formed. Gradually pour in the sugar and continue whipping on high speed until stiff and glossy. Pile the meringue onto the pie and swirl to cover, spreading it to the edge. (Making sure it touches the edge.) Bake the pie until the meringue is lightly browned, about 15 to 20 minutes.