Gluten-Free Lemon Meringue Pie

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This gluten-free lemon meringue pie features a bright, tangy lemon custard filling topped with fluffy meringue and baked in a crisp gluten-free pie crust. A classic citrus dessert that’s sweet, tart, and perfect for holidays or spring gatherings.

Prep Time25

Cook Time30

Total Time55

Course: Baking, Dessert

Cuisine: American

Keyword: gluten-free lemon meringue pie

Servings: servings

Author: Sabine Venier

Equipment

1 9-inch Pie Dish

Ingredients

For the Crust

1¼ cup gluten-free all-purpose flour spooned and leveled
½ tbsp granulated white sugar
¼ tsp salt
½ cup cold unsalted butter cubed, dairy-free butter can be used
¼ tsp apple cider vinegar
4-6 tbsp cold water

For the Lemon Filling

5 large egg yolks
⅓ cup cornstarch*
1¼ cups water
½ cup fresh lemon juice use fresh lemon juice for the best flavor
1 cup granulated sugar
¼ tsp salt
2 tbsp unsalted butter
1 tsp lemon zest**

For the Meringue

5 large egg whites room temperature
½ tsp cream of tartar
¾ cup granulated sugar

US Customary - Metric

Instructions

Place the gluten-free flour, sugar, salt, and butter in a food processor and pulse a few times until coarse and a few pea-sized pieces of butter are visible.
Add the apple cider vinegar and one tablespoon of water at a time, and pulse 2 times after each tablespoon of water. Add water until the dough comes together and forms large clumps.
Shape the dough into a disk without kneading and wrap tightly in plastic wrap. Chill for 1 hour or up to 2 days.
Preheat oven to 350°F (180°C).
Roll the chilled pie crust into a ¼-inch thick circle and carefully transfer to a 9-inch pie dish and pierce a few times with a fork.
Line the crust with a piece of parchment paper and fill it with baking beans, uncooked beans, or uncooked rice. Bake for 20 minutes, then carefully remove the parchment paper and the baking beans and bake the crust an additional 5 minutes. Remove from the oven and set aside while you prepare the filling.
In a small bowl, whisk egg yolks and cornstarch until combined.
In a medium saucepan, bring water, lemon juice, sugar, and salt to a simmer. Stir constantly, and cook until thickened about 3-4 minutes.
While the sugar water is simmering, make the meringue. Beat egg whites and cream of tartar until soft peaks form.
Gradually add sugar and beat until glossy, stiff peaks form. Set aside.
Slowly whisk about ½ cup of the hot sugar water mixture into the egg yolk mixture to temper, then return everything to the saucepan.
Cook for 1–2 minutes more, then remove from heat. Stir in butter and lemon zest.
Pour the hot lemon filling into the prepared crust.
Spread meringue over the hot filling, sealing it all the way to the crust edges.
Bake for 20–25 minutes until the meringue is lightly golden. Loosely tent with foil without touching the meringue, if the meringue is browning too quickly.
Cool at room temperature for 1 hour, then refrigerate at least 4 hours before slicing.

Notes

*Arrowroot can replace cornstarch. If using arrowroot powder instead of cornstarch, expect a slightly softer, more delicate filling.

**Adjust the lemon zest to taste. Adding a little extra lemon zest is an easy way to boost the citrus flavor if you prefer a stronger lemon taste.

Nutrition