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Home » Recipes » Cakes + Tarts

Traditional Gluten-free Lemon Meringue Pie

Mar 16, 2022 · Leave a Comment

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This recipe for lemon meringue pie is totally gluten-free. It's not too sweet, full of lemons, and a total crowd-pleaser!

gluten-free-lemon-meringue-pie

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.

Jump to:
  • Ingredients
  • Instructions
  • Equipment
  • Storage
  • Top tip
  • Traditional Gluten-Free Lemon Meringue Pie
  • Food safety

Ingredients

gluten-free-lemon-meringue-pie-process-shot
  • 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.

pie-crust-process-shot

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. 

gluten-free-lemon-meringue-pie-process-shot

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.

gluten-free-lemon-meringue-pie-process-shot

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.

gluten-free-lemon-meringue-pie-process-shot

Pour the lemon curd into the bottom of the pie crust and distribute evenly. Top with meringue.

gluten-free-lemon-meringue-pie-process-shot

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.

gluten-free-lemon-meringue-pie

Traditional Gluten-Free Lemon Meringue Pie

Jones
This recipe for lemon meringue pie is totally gluten-free. It's not too sweet, full of lemons, and a total crowd-pleaser!
3.75 from 4 votes
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dessert
Cuisine American
Servings 6 pieces

Equipment

  • Electric mixer
  • 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

If the meringue starts to burn in the oven, cover the top with tinfoil.
Keyword apple pie, berry meringue nests, easy gluten free dessert, egg whites, lemon, lemon dessert, lemon meringue pie
Tried this recipe?Let us know how it was!

Food safety

  • Never leave cooking food unattended

See more guidelines at USDA.gov.

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