This recipe for lemon meringue pie is totally gluten-free. It's not too sweet, full of lemons, and a total crowd-pleaser!
This recipe is great all year round!
My recipe for lemon meringue pie is best paired with my gluten-free pie crust recipe, but you can also use your own pie crust recipe or even a store-bought crust.
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Ingredients
- Gluten-free pie crust
- Eggs
- Granulated sugar
- Cornstarch
- Fresh lemon juice
- Lemon zest
- Unsalted butter
- Pink Himalayan salt
- Cream of tartar
See recipe card for quantities.
Instructions
Preheat the oven to 375 degrees.
Line a pie pan with the pie crust, layer a sheet of parchment paper over the crust, and pour in some dried beans. Let bake for 15 minutes. Take out and let cool. Once cool, you can remove the parchment paper and dried beans.
Reduce heat to 350 degrees.
Separate the egg whites and yolks.
In a medium saucepan, combine 1 cup granulated sugar, cornstarch, fresh lemon juice, and lemon zest. Stir to combine and heat over medium heat.
Remove the medium saucepan from the stove and quickly add the egg yolks. Stir vigorously. Add the butter and stir until melted. Set aside.
Pour the egg whites into a metal bowl and beat with an electric mixer until frothy. Add in the cream of tartar and continue to beat the eggs. Once the eggs start to look white and soft peaks form, slowly add 1 cup of sugar one tablespoon at a time until the eggs are thick, glossy, and stiff peaks form.
Pour the lemon curd into the bottom of the pie crust and distribute evenly. Top with meringue.
Bake in the oven for 20 minutes on the lower oven rack.
Let the pie cool and enjoy.
Hint: If the meringue starts to burn in the oven, cover the top with tinfoil.
Equipment
- Electric mixer - a must-have for beating the egg whites to make meringue. Find one of my favorite ones HERE.
- Pie pan - find a good one HERE.
Storage
Cover the pie with plastic wrap and refrigerate for up to 2 days.
Top tip
Make sure to bake the pie on the lower oven rack.
Traditional Gluten-Free Lemon Meringue Pie
Equipment
- Pie pan
Ingredients
- Gluten-free pie crust
- 5 eggs
- 2 cups granulated sugar
- ¼ cup cornstarch
- ¾ cup fresh lemon juice
- 2 tablespoons lemon zest
- 3 tablespoons unsalted butter
- 1 teaspoon pink Himalayan salt
- 1 teaspoon cream of tartar
Instructions
- Preheat the oven to 375 degrees.
- Line a pie pan with the pie crust, layer a sheet of parchment paper over the crust, and pour in some dried beans. Let bake for 15 minutes. Take out and let cool. Once cool, you can remove the parchment paper and dried beans.
- Reduce heat to 350 degrees.
- Separate the egg whites and yolks.
- In a medium saucepan, combine 1 cup granulated sugar, cornstarch, fresh lemon juice, and lemon zest. Stir to combine and heat over medium heat.
- Remove the medium saucepan from the stove and quickly add the egg yolks. Stir vigorously. Add the butter and stir until melted. Set aside.
- Pour the egg whites into a metal bowl and beat with an electric mixer until frothy. Add in the cream of tartar and continue to beat the eggs. Once the eggs start to look white and soft peaks form, slowly add the sugar one tablespoon at a time until the eggs are thick, glossy, and stiff peaks form.
- Pour the lemon curd into the bottom of the pie crust and distribute evenly. Top with meringue.
- Bake in the oven for 20 minutes on the lower oven rack.
- Let the pie cool and enjoy.
Notes
Food safety
- Never leave cooking food unattended
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