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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.
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Total Time 1 hour 30 minutes
Course Dessert
Cuisine French, Mediterranean
Servings 8

Nutrition

Calories: 200kcalCarbohydrates: 24.2gProtein: 2.7gFat: 9.6gSaturated Fat: 2.1gSodium: 50mgSugar: 17.9g

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.
Keyword baking recipes, gluten-free recipe, homemade dessert, Lemon Meringue Pie
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