Gluten-free Lemon Meringue Pie: Quick and Easy

A slice of lemon meringue pie is on the plate

Gluten-free Lemon Meringue Pie offers a delicious dessert without compromising dietary needs. I crafted this recipe to be simple and flavorful. Everyone can enjoy this treat, whether gluten-free or not.

Lemon meringue pie recipe

Lemon meringue pie is a popular classic dessert. It was inspired by the French lemon tart. The meringue was influenced by the Swiss and Italian desserts of the time.

It consists of three main components: a flaky pastry crust, a tangy lemon filling, and a light, fluffy meringue topping. The pie features a delightful contrast of flavors and textures. The zesty lemon curd pairs beautifully with the airy meringue.

Classic lemon meringue cake is gluten-free
Perfect baked lemon meringue cake

This dessert has its own national day – August 15th. It also inspired the creation of the Lemon Meringue Martini, a pie-inspired cocktail.

Gluten-free pastry is tricky because it lacks gluten, the stretchy part that binds ingredients together. Without gluten, pastry tends to fall apart. However, a little bit of egg yolk helps significantly. Here is how to make the gluten-free lemon meringue pie:

A slice of lemon meringue pie is on the plate

Gluten-free Lemon Meringue Pie

A classic dessert for everyone. It features a buttery, crisp almond flour crust, perfectly balanced tart lemon curd filling, and is crowned with billowy, toasted meringue peaks.
No ratings yet
Total Time 1 hour 30 minutes
Course Dessert
Cuisine French, Mediterranean
Servings 8
Calories 200 kcal

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

– 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.

Nutrition

Calories: 200kcalCarbohydrates: 24.2gProtein: 2.7gFat: 9.6gSaturated Fat: 2.1gSodium: 50mgSugar: 17.9g
Keyword baking recipes, gluten-free recipe, homemade dessert, Lemon Meringue Pie
Love this recipe?Keep me going – Buy me a coffee!
Need FREE recipe card templates?Let us know below!

Pairing suggestions

Lemon meringue pie pairs well with a variety of food and drinks

  1. Drink Pairings
    • Lemon Meringue Pie Cocktail matches lemon meringue pie perfectly.
    • Ice wine balances the pie’s acidity with sweetness.
    • Late-harvest whites add sweetness and citrus notes.
    • Champagne enhances crust flavors and balances sweetness.
    • Riesling matches sweetness and counters tartness.
    • Sauvignon Blanc complements the pie’s tartness.
    • Herbal teas offer a refreshing contrast to the pie’s sweetness.
    • Citrus-infused coffees enhance the lemon flavor.
  2. Dessert Pairings
    • Fruit salads with berries enhance the pie’s refreshing qualities.
    • Vanilla ice cream contrasts with the pie’s tartness.
    • Citrus panna cotta pairs well with lemon meringue pie.

Variations

There are numerous creative variations of this lemon meringue pie. Some popular options include:

  • Vegan version replaces traditional ingredients with vegan alternatives. The pie uses a flaky buttermilk crust and vegan Italian meringue topping. The filling includes fresh lemon juice and zest.
  • Lemon meringue cupcakes combine pie elements with cupcakes. The cupcakes feature meringue as frosting.
  • Lemon passion fruit meringue pie substitutes half the lemon juice with passion fruit juice. This variation introduces a tropical twist to the pie. The tropical twist enhances the pie’s flavor profile.
  • Lemon meringue cheesecake is a great variation.
  • Raspberry lemon meringue pie adds raspberries to the lemon filling. Raspberries provide a tart contrast to the pie. The tart contrast makes the pie less sweet and more vibrant.
  • Mini variants are bite-sized versions perfect for parties. They are made in mini tart tins for easy servings.
  • Healthy version uses low-sugar or sugar-free ingredients.
  • Lemon meringue bars maintain the classic flavors of the pie. These bars are a quicker alternative to the traditional pie.
  • Lemon meringue stuffed waffles incorporate lemon filling into waffles. These waffles make a fun breakfast or brunch option.
  • Lemon meringue angel cake is layered with lemon curd. The cake is topped with meringue. Lemon meringue pie fudge transforms pie flavors into creamy fudge.

Leave a Comment

Recipe Rating