Gluten-Free Lemon Meringue Pie

Ingredients

• 4 cups rice chex 
• 2 tablespoons potato flour 
• 0.3 cup canola oil melted
• 2 tablespoons brown sugar packed
• 0.1 teaspoon salt 
• 1  eggs whole
• 4  egg yolk 
• 1 cup water 
• 1 cup granulated sugar 
• 0.3 cup juice of lemon 
• 6 tablespoons cornstarch 
• 1 tablespoon unrefined sunflower oil melted
• 4  egg whites 
• 0.5 cup granulated sugar 

Equipment

• food processor
• bowl
• sauce pan
• oven
• whisk
• wire rack
• hand mixer

Directions

1. Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray (without flour).
2. In food processor, place cereal. Cover; process until crushed.
3. Add remaining crust ingredients. Cover; process until crumbly. Press mixture into pie plate, starting in center and pressing up side.
4. Bake 15 minutes or until golden brown. Cool completely on cooling rack.
5. In 3-quart saucepan, beat egg yolks, water, 1 cup granulated sugar, the lemon juice and cornstarch with whisk until well blended. Cook on high heat, stirring constantly with whisk until thickened.
6. Remove from heat; stir in ghee until incorporated.
7. Pour filling into crust.
8. In medium bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Spoon meringue onto hot filling, spreading to edges to seal.
9. Bake 15 minutes or until meringue is golden brown. Cool on cooling rack 30 minutes. Refrigerate 2 to 3 hours before serving.