The most unbelievable almost lemon meringue pie minus the crust

I am always looking for a great gluten free dessert and I think that I have just that for you today. The other day my husband was talking about Marie Calendars Lemon Meringue Pie and how he misses it. Most people don't realize it's not as easy to pick up a pie or cake for a quick and easy dessert when you are gluten free. Yes, living in the City of Los Angeles  there are more gluten free bakeries and restaurants then most people across the country or the world have access to. However, it is not inexpensive to say the least. So if I'm looking for a great dessert I make it myself or we go without.  So today I’m going to share with you the  most unbelievable almost lemon meringue pie minus the crust.

The most unbelievable almost lemon meringue pie minus the crust ingredients:
1 1/2 cups sugar
1/4 cup corn starch ( not all corn starch is gluten free make sure you read labels carefully)
1 1/2 cups water
1/2 cup lemon juice
2 tablespoons of butter.
3 tablespoons lemon rind finely grated.
4 eggs separated
1/4 cup fine granulated sugar
1 teaspoon of vanilla

In a large pot whisk together corn starch and sugar.

Next take a large lemon and zest the lemon.

Next cut the lemon in half and juice lemon until you yield 1/4 cup then add 1 1/2 cups water.

Slowly  add in the lemon water mixture to the sugar cornstarch mixture. Stir occasionally.

Next separate eggs placing whites in a mixing boll and egg yolks in measuring cup.

Take yolks and whisk together.

Next beat egg whites until stiff then add vanilla and fine sugar to egg whites.

When cornstarch mixture has thickened remove from heat add butter and lemon zest stir together.

Take 1/4 cup cornstarch mixture add to whisked egg yolks to temper than add back in to pot.

Poor into individual ramekins dividing into 9 equal portions.Next take Meringue and place in pastry bag or zip lock bag and cut the corner off so you get a great swirl on  top.Place in 500 degree oven for 5 to 7 minutes until golden brown.