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/ Last Modified On February 20, 2023Rich, creamy lemon filling in a homemade flaky pastry pie crust, then topped with meringue, makes a delicious gluten-free lemon meringue pie. The blend of sweet and tart is amazing! It is perfect for all occasions, especially family get-togethers when you want something a little fancier.
Here's another golden, flaky gluten-free pie crust that is simple to make and perfect for making gluten-free pies. You must try this sweet and with a touch of tang gluten-free key lime pie or this gluten-free lemon layered cake filled with lemon curd and covered in a smooth, creamy lemon buttercream frosting.
If interested in learning more about gluten-free cooking, these Udemy's Gluten-Free Cooking Courses.
Gluten-Free Lemon Meringue Pie Recipe
This pie is so popular all year round thanks to the abundance of lemons. We love making it all the time.
Right from the crust to the lemon filling and topped off with the meringue, this pie is always so, so good. Don't feel intimidated by making the meringue on top, it is simple once you know how. Follow my step-by-step directions for success.
This is a recipe I have on hand all the time. It is asked for at family gatherings, and no other family member is allowed to make it but me.
Why You’re Going to Love This Gluten-Free Lemon Meringue Pie
Classic pie for all occasions - It is a classic pie recipe that everyone loves. It is often featured on Mother's Day, Easter, and special celebrations.
Looks good - You can make it look good to impress. Use a kitchen torch to make a pretty pattern on top.
Easy to make - It really is a simple recipe to make and so well-loved!
Ingredients in Gluten-Free Lemon Meringue Pie
Pie Crust Ingredients
Flour - 1 ¾ cups gluten-free all-purpose flour + more for dusting
Sugar - 2 tbsp. powdered sugar
Salt - ¼ tsp salt
Butter - ½ cup unsalted butter, chilled and cubed
Egg - 1 egg yolk, beaten
Water - 2-4 tbsp. cold water
Filling Ingredients
Eggs - 3 large egg yolks
Sugar - 1 ⅓ cup fine granulated sugar
Water - 1 ¼ cups water
Lemon - ½ cup freshly squeezed lemon juice and 2 tsp freshly grated lemon peel
Cornstarch - ⅓ cup cornstarch
Salt - ¼ tsp salt
Butter - 2 tbsp unsalted butter
Meringue Ingredients
Sugar - ⅓ cup granulated sugar
Lemon - 1 tbsp lemon juice
Egg - 3 large egg whites
Equipment Needed for This Gluten-Free Lemon Meringue Pie
7-inch pie pan - I like to use a 7-inch pie pan for a GF lemon meringue pie.
Mixing bowls - These Pyrex mixing bowls are useful for baking.
Handheld mixer - I like this hand-mixer. Choose one that's got enough power and speed to whip the meringue.
Kitchen torch - The kitchen torch is optional but so worth getting for other desserts.
If you have any questions about making gluten-free lemon meringue pie, please leave a comment and we will get back to you as soon as possible.
How to Make Gluten-Free Lemon Meringue Pie
Making The Pie Crust:
- Preheat oven to 375F, and lightly grease a 7-inch pie pan with softened butter.
- In a large mixing bowl, mix flour, sugar, and salt. Mix well.
- Add the butter and using a fork, mix until it is crumbly, then add the egg yolk.
- Add cold water 1 tablespoon at a time, mixing with a spoon until you get a dough that holds together. Just see if the dough is already a bit moist, and easy to form, so stop to add the water. I’m using 2 tbsp of water.
- When the dough is ready, then roll out the dough between two pieces of parchment paper until the dough is slightly larger than your pie pan (around 8 - 8.5 inches).
- Place the dough on the pie pan by removing the top parchment paper and flipping it. Remove the other parchment paper and shape it according to the pie pan. Make some holes using a fork on it.
- Bake for 20-25 minutes or until the crust is firm and the edges are golden brown. Once done, remove from the oven and let cool.
Making The Filling:
- In a large mixing bowl, mix egg yolks and sugar, and whisk until the sugar dissolves.
- Pour in the water, lemon juice, cornstarch, and salt. Mix again until incorporated.
- Strain the mixture into the small pan then cook with medium to low heat until it becomes thick. Stir constantly with a whisk.
- Add the grated lemon peel and cook for a moment. Remove from the heat and stir in butter until incorporated. Pour filling into the crust.
Making The Meringue:
- In a large mixing bowl, beat egg whites and lemon juice with an electric mixer on high speed until soft peaks form. Gradually add ½ cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
- Spoon meringue onto the hot filling. Make sure all the filling is covered.
- Bake for 15 minutes or until the meringue is golden brown. Torch it to make any detail if you want. Cool on a cooling rack for 30 minutes.
- Refrigerate for 2 to 3 hours before serving.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions in gluten-free lemon meringue pie, please see the complete recipe below.
Tips for Making the Best Gluten-Free Lemon Meringue Pie
- Don't overmix the meringue - The meringue is then at risk of collapsing if you overmix the ingredients.
- Stir the filling - With the filling, ensure you stir it all the time so it doesn't burn.
- Roll the pie dough - Roll the pie dough between two pieces of parchment paper.
Frequently Asked Questions
How Do I Store Gluten-Free Lemon Meringue Pie?
Store the gluten-free lemon meringue pie in the refrigerator for 4 days. Store it in an airtight container.
Can I Freeze Gluten-Free Lemon Meringue Pie?
I would not suggest freezing this gluten-free lemon meringue pie recipe.
Can You Make This Gluten-Free Lemon Meringue Pie Ahead of Time?
I would suggest you make the pie crust and lemon filling a couple of days in advance if you need to. Then assemble the pie on the day you want to enjoy it. You can even make it a day ahead of time.
What Substitutions / Replacements Can I Make in This Gluten-Free Lemon Meringue Pie?
Pie crust - You can use a store-bought pie crust if you are short on time.
Lemon curd - You can use lemon curd instead of the pie filling. I have a suggested recipe below or you can buy a gluten-free one from the store.
How Do You Make Lemon Curd?
Lemon curd is different from the gluten-free lemon meringue pie filling in this recipe. This lemon curd recipe is easy to make and if you prefer a lemon curd center, try it out.
Gluten-Free Lemon Meringue Pie
Rich, creamy lemon filling in a homemade flaky pastry pie crust, then topped with meringue, makes a delicious gluten-free lemon meringue pie. The blend of sweet and tart is amazing!
Ingredients
Pie Crust Ingredients
- 1 ¾ cups gluten-free all-purpose flour + more for dusting
- 2 tbsp. powdered sugar
- ¼ tsp salt
- ½ cup unsalted butter, chilled and cubed
- 1 egg yolk, beaten
- 2-4 tbsp. cold water
Filling Ingredients
- 3 large egg yolks
- 1 ⅓ cup fine granulated sugar
- 1 ¼ cups water
- ½ cup freshly squeezed lemon juice
- 2 tsp freshly grated lemon peel
- ⅓ cup cornstarch
- ¼ tsp salt
- 2 tbsp unsalted butter
Meringue Ingredients
- ⅓ cup granulated sugar
- 1 tbsp lemon juice
- 3 large egg whites
Instructions
Making The Pie Crust:
- Preheat oven to 375F, and lightly grease a 7-inch pie pan with softened butter.
- In a large mixing bowl, mix flour, sugar, and salt. Mix well.
- Add the butter and using a fork, mix until it is crumbly, then add the egg yolk.
- Add cold water 1 tablespoon at a time, mixing with a spoon until you get a dough that holds together. Just see if the dough is already a bit moist, and easy to form, so stop to add the water. I’m using 2 tbsp of water.
- When the dough is ready, then roll out the dough between two pieces of parchment paper until the dough is slightly larger than your pie pan (around 8 - 8.5 inches).
- Place the dough on the pie pan by removing the top parchment paper and flipping it. Remove the other parchment paper and shape it according to the pie pan. Make some holes using a fork on it.
- Bake for 20-25 minutes or until the crust is firm and the edges are golden brown. Once done, remove from the oven and let cool.
Making The Filling:
- In a large mixing bowl, mix egg yolks and sugar, and whisk until the sugar dissolves.
- Pour in the water, lemon juice, cornstarch, and salt. Mix again until incorporated.
- Strain the mixture into the small pan then cook with medium to low heat until it becomes thick. Stir constantly with a whisk.
- Add the grated lemon peel and cook for a moment. Remove from the heat and stir in butter until incorporated. Pour filling into the crust.
Making The Meringue:
- In a large mixing bowl, beat egg whites and lemon juice with an electric mixer on high speed until soft peaks form. Gradually add ½ cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
- Spoon meringue onto the hot filling. Make sure all the filling is covered.
- Bake for 15 minutes or until the meringue is golden brown. Torch it to make any detail if you want. Cool on a cooling rack for 30 minutes.
- Refrigerate for 2 to 3 hours before serving.
Notes
Lemon juice: Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, but it also keeps it stable. Without acid, meringue is more likely to collapse either during or after mixing.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.
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Anthony's Organic Corn Starch, 2 lb, Gluten Free, Vegan & Non GMO
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Bob's Red Mill Resealable Gluten Free All Purpose Baking Flour, 22 Ounce (Pack of 2)
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Hamilton Beach 6-Speed Electric Hand Mixer with Whisk, Traditional Beaters, Snap-On Storage Case, White
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Sondiko Butane Torch S400, Refillable Kitchen Torch Lighter, Fit All Butane Tanks Blow Torch with Safety Lock and Adjustable Flame for Desserts, Creme Brulee, and Baking—Butane Gas Is Not Included
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HOME-X Pie Bakeware Set of 2, Glass Baking Accessories, 7” Dessert Pie Plates
-
Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 465Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 154mgSodium: 204mgCarbohydrates: 71gFiber: 1gSugar: 44gProtein: 7g
This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
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