Gluten Free Lemon Meringue Pie
This gluten free lemon meringue pie recipe gives you everything you love about the classic dessert: a buttery, flaky crust, a bright and tangy lemon filling, and a cloud of toasted meringue on top. Nobody at the table will ever guess it's gluten free. The crust bakes up crisp and shattery, and the filling sets into clean, sliceable wedges with zero weeping or wobble.
Equipment
- 9-inch glass pie dish
- Pastry cutter or food processor
- ceramic pie weights or dried beans
- Rolling Pin
- Medium saucepan
- Hand mixer or stand mixer
- Mixing bowls
- Whisk
- Kitchen torch optional, for extra browning
Ingredients
For the Crust
- 1 1/4 cups gluten free 1:1 baking flour blend 175g
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter 113g, cold and cubed
- 1 egg yolk
- 3-4 tablespoons ice water
For the Lemon Filling
- 1 1/2 cups granulated sugar 300g
- 1/3 cup cornstarch 40g
- 1/4 teaspoon salt
- 1 1/2 cups water 360ml
- 3 egg yolks large
- 1/2 cup fresh lemon juice 120ml, about 2-3 lemons
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter 28g
For the Meringue
- 4 egg whites large
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar 100g
- 1/4 teaspoon vanilla extract
Instructions
- Whisk flour, sugar, and salt. Cut in cold butter until crumbly. Add egg yolk and ice water, mix until dough forms.
- Shape dough into a disk, wrap, and refrigerate for at least 1 hour.
- Roll dough between parchment paper, transfer to a 9 inch pie dish, and crimp edges. Freeze for 15 minutes.
- Blind bake at 375°F with weights for 18-20 minutes, then remove weights and bake 8-10 minutes until golden. Cool completely.
- Whisk sugar, cornstarch, and salt in a saucepan. Gradually whisk in water and cook over medium heat until thickened and bubbling.
- Temper egg yolks with hot mixture, then return to saucepan. Cook until thick and glossy.
- Remove from heat and whisk in lemon juice, zest, and butter until smooth. Pour hot filling into the cooled crust.
- Beat egg whites and cream of tartar until foamy. Gradually add sugar and beat until stiff, glossy peaks form. Beat in vanilla.
- Spread meringue over hot filling, sealing edges against the crust. Create peaks and swirls with the back of a spoon.
- Bake at 350°F for 12-15 minutes until peaks are golden, or torch for a more controlled finish.
- Cool on the counter for 1 hour, then refrigerate for at least 3 hours before slicing.
Notes
- Keep the butter and water ice cold when making the crust, since gluten free dough needs that cold fat to hold together properly.
- Pour the filling into the crust while it's still hot so it forms a proper seal with the meringue.
- Make sure your mixing bowl and beaters are completely grease free before whipping egg whites, or they won't reach full volume.
- Spread meringue all the way to the crust edges to prevent shrinking and weeping.
- Chill the pie fully before slicing so the filling has time to set into clean wedges.
- Dairy free version: swap the butter in the crust and filling for a plant based butter alternative.
- Extra tart filling: increase the lemon juice slightly and reduce the water by the same amount.
- Meringue swap: use a Swiss or Italian meringue method for a more stable, weep resistant topping.
- Store the pie loosely covered in the refrigerator for up to 3 days. Avoid tightly wrapping the meringue in plastic, since it can stick and tear the topping.
- This pie does not freeze well because of the meringue topping, so plan to make it within a few days of when you want to serve it.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 48gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 120mgSodium: 190mgPotassium: 45mgFiber: 1gSugar: 34gVitamin A: 10IUVitamin C: 15mgCalcium: 2mgIron: 4mg
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