what is lemon meringue pie?
Lemon meringue pie is a popular dessert that consists of three main components: a flaky pastry crust, a tangy lemon filling, and a light, fluffy meringue topping. It features a delightful contrast of flavors and textures, making it a beloved dessert.
Lemon meringue pie is thought to have been inspired by the French lemon tart, with the meringue might have been influenced by the Swiss and Italian desserts of the time. This dessert is so popular that it has its own national day – August 15th. It even inspired the martini world with the Lemon Meringue Martini – the pie in liquid form.
While the old-fashioned Lemon meringue pie recipe is a timeless favorite, numerous creative variations take this dessert to new heights. Some popular options include
- Lemon meringue bars
- Lemon meringue cheesecake
- Lemon meringue parfait
- Vegan lemon meringue pie
- Lemon meringue with fruit compote (raspberry, cranberry, or passion fruit).
- Healthy version with low sugar or sugar-free
Some recipes use lemon curd instead of lemon filling, and some make the cake easier to make with a biscuit base, sweetened condensed milk, or jello.
Gluten-free lemon meringue pie recipe
There are lots of lemon meringue pie recipes, but it’s hard to find one with gluten-free ingredients. So, I decided to make a gluten-free one.
The gluten-free pastry is notoriously tricky stuff – gluten is the stretchy bit that binds stuff together. So without it, pastry has a tendency to fall apart. However, after a lot of experimentation, I’ve found that the addition of a little bit of egg yolk works wonders.
Of course, if you’re not coeliac, you can just make normal pastry, without any problems! This pie does take a bit of time and effort, but it is well worth it. This is how to make gluten-free lemon meringue pie:
Ingredients
For the pastry
- 4 oz plain gluten-free flour
- 2 oz margarine
- 1 tsp beaten egg yolk
For the filling
- 3 large egg yolks minus the small bit used in the pastry!
- 2 oz caster sugar
- 3 tbsp cornflour
- 1.5 oz margarine
- Grated zest and juice of 2 lemons
For the meringue
- 3 egg whites
- 6 oz caster sugar
Instructions
- Seive the flour into a large bowl and add the butter. Lightly rub the flour and butter between your fingertips until it resembles breadcrumbs. Add a few drops of water and begin to combine with a flat knife. Add a little bit of egg yolk and finish combining with your hands.
- Then wrap the pastry and put in the fridge for 30 mins.
- When chilled, roll out the pastry until it is just larger than the tin and press into the tin. Trim, pierce base with a fork, and blind bake for 20 mins. Then remove from the oven and reduce oven temp. to 150oC.
- Meanwhile, make the lemon filling. Put the cornflour and sugar into a bowl and add just enough water to mix to a paste. Put 10 oz of water into a pan with the lemon zest and bring to the boil. Then add to the cornflour and sugar, mixing continuously until smooth.
- Beat in the egg yolks, lemon juice, and butter and return the whole mixture to the pan, heating until thickened. Pour into the pastry case.
- Whisk the egg whites in a large bowl until they form stiff peaks, then whisk in the caster sugar a little at a time. Spoon the meringue onto the filling and spread to seal the edges of the pastry case. Swirl the top as you like!
Notes
– Lemon meringue pie is often served cold. After baking, cool it on a rack for an hour, then refrigerate on the top shelf for 3-6 hours. Avoid leaving it out for more than 2 hours to prevent bacterial growth.
– To store, keep the pie in an airtight container in the fridge for up to 3 days. Avoid freezing as it affects the meringue’s texture; freeze the lemon filling and crust separately if needed.
– To prevent a soggy crust:
- Blind bake the crust to create a moisture barrier.
- Add a layer of lemon curd before the meringue for extra protection and flavor.
- Ensure the filling is thickened before adding it to the crust.
- Seal the meringue by spreading it to the crust’s edge to prevent moisture infiltration.
- Allow the pie to cool gradually and store it properly.
Gluten-free Lemon Meringue Pie
Ingredients
For the pastry
- 4 oz plain gluten-free flour
- 2 oz margarine
- 1 tsp beaten egg yolk
For the filling
- 3 large egg yolks minus the small bit used in the pastry!
- 2 oz caster sugar
- 3 tbsp cornflour
- 1.5 oz margarine
- Grated zest and juice of 2 lemons
For the meringue
- 3 egg whites
- 6 oz caster sugar
Instructions
- Seive the flour into a large bowl and add the butter. Lightly rub the flour and butter between your fingertips until it resembles breadcrumbs. Add a few drops of water and begin to combine with a flat knife. Add a little bit of egg yolk and finish combining with your hands.
- Then wrap the pastry and put in the fridge for 30 mins.
- When chilled, roll out the pastry until it is just larger than the tin and press into the tin. Trim, pierce base with a fork and blind bake for 20 mins. Then remove from the oven and reduce oven temp. to 150oC.
- Meanwhile, make the lemon filling. Put the cornflour and sugar into a bowl and add just enough water to mix to a paste. Put 10fl oz of water into a pan with the lemon zest and bring to the boil. Then add to the cornflour and sugar, mixing continuously until smooth.
- Beat in the egg yolks, lemon juice, and butter and return the whole mixture to the pan, heating until thickened. Pour into the pastry case.
- Whisk the egg whites in a large bowl until they form stiff peaks, then whisk in the caster sugar a little at a time. Spoon the meringue onto the filling and spread to seal the edges of the pastry case. Swirl the top as you like!
Notes
- Blind bake the crust: This helps create a barrier between the crust and the filling, preventing excessive moisture absorption.
- Use a lemon curd layer: Before adding the meringue, consider spreading a thin layer of lemon curd on the pre-baked crust. This acts as an additional barrier against moisture and adds extra lemon flavor to your pie.
- Ensure the filling is properly cooked and thickened before adding it to the crust.
- Seal the meringue: When spreading the meringue over the lemon filling, make sure it touches the crust’s edge. This helps create a seal that prevents moisture from getting to the crust.
- Let the pie cool gradually and store it properly.