This Gluten Free Meringue Pie features a smooth, silky lemon filling topped with a light and airy Swiss meringue that is lightly toasted to perfection, all encased in a beautifully flaky gluten free pie crust.
This gluten-free lemon meringue pie is perfect for those who love the bold tartness of lemon desserts. It is packed full of fresh lemon flavor, and if you're not a fan of zesty desserts, this may not be the one for you.
If bold citrus flavors are right up your street, then stick around as this recipe is just what you are looking for!
If you are looking for gluten free lemon desserts or impressive gluten free Easter desserts then this is sure to be a crowd-pleaser.
Other lemon recipes that we love are this lemon curd cheesecake, gluten free lemon meringue cake, and gluten free lemon loaf cake.
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⭐ Why we love this recipe
- Balance of flavors - with a vibrant, zesty lemon filling that is balanced by the sweet meringue topping.
- A perfect combination of textures - from the flaky, buttery pie crust, smooth, creamy filling, and fluffy toasted meringue topping making every bite so satisfying.
- Looks impressive - with its vibrant yellow filling topped with the toasted meringue and all encased in a golden pie crust makes for an eye-catching dessert.
- Easy to follow recipe - this gluten free lemon meringue pie recipe is made easier by only baking the pie crust and making the filling and topping on the stovetop. It is packed full of step-by-step images to guide you while you make the recipe.
- Gluten free - using a gluten free pie crust, and the filling and topping are naturally gluten-free.
Recipe Development
I wanted to keep this recipe as easy as possible. Which means it's not quite a traditional lemon meringue pie.
The only part that is baked in the oven is the pie crust, the lemon filling and meringue topping are cooked on the stovetop, and then it is all assembled together.
Making the gluten free lemon meringue pie this way makes it easier because:
- Less oven time - fully baking the gluten free pie crust means that it has a good sturdy pie base that won't have any chance of getting a soggy bottom.
- There is no need to bake the pie filling - this makes it easier, and there is less chance of overbaking the pie filling. I used my homemade lemon curd recipe as a base and scaled it up, also adding water and cornstarch for a firm creamy texture.
- Meringue is made separately - using my Swiss meringue topping from my lemon meringue cake filling means it can be made and added once the lemon filling has chilled and is firm. This prevents the chance of the meringue weeping or overcooking.
📋 Ingredients Notes
- Gluten Free Pie Crust - I recommend using my homemade gluten free pie crust. I usually make it the day before and store it in the fridge overnight. You can also use a store-bought gluten free pie crust if preferred.
- Sugar - I used superfine/caster sugar.
- Cornstarch - helps thicken the lemon pie filling and gives it a creamy smooth texture. Cornstarch is also known as cornflour in the UK.
- Salt - brings out all the flavor of the lemon and meringue topping.
- Unwaxed Lemons - I used four unwaxed lemons for the fresh lemon juice and lemon zest. If you don't have access to fresh lemons you can use store-bought lemon juice and omit the lemon zest but as the lemons are the star of the show it really makes a difference to the flavor when using fresh lemons.
- Water - mixed with the cornstarch this takes a lemon curd to a lemon pie filling as the water activates the cornstarch resulting in a thick creamy filling ensuring that it sets well when cooling.
- Unsalted butter - use good quality unsalted butter. The butter will add to the creaminess of the lemon filling and the fats in the butter help thicken the curd and add to the smooth texture.
- Vanilla extract - adds additional flavor to the Swiss meringue topping.
See the recipe card below for ingredient measurements.
⚡ Substitutions & Variations
- Dairy Free - to make a dairy free lemon meringue pie use your preferred dairy free pie crust and substitute the butter for your preferred dairy free butter block.
- Lemon & Lime pie - Use half lemon juice and half lime juice for a citrus twist.
🥣 Step by Step Instructions
Below is a brief step-by-step process with photos of how to make gluten free lemon meringue pie.
See the recipe card below for more detailed recipe instructions.
Blind Baking the Pie Crust
I recommend using my gluten free pie dough and making it the day before and storing in the fridge to chill.
Step 1: Roll out the dough evenly until it is around a 12-inch circle. To make rolling the pie dough easier, I like to roll it out on parchment paper or Plastic wrap.
Step 2: Carefully transfer the dough without stretching it onto the pie dish. Gently press the dough into the bottom and sides of the dish.
Step 3: Trim any excess dough around the edges of the pie dish leaving around 1 inch around the edge of the dish. Fold and tuck the excess dough around the inner edge of the pie dish. This will make a neat, thicker crust around the edge of the pie that is easier to shape.
Step 4: Crimp the edge of the crust. The shape of the crimp is your own personal style or preference. I like to use my fingers by creating a small v shape around the edges but you can also use a crimping tool or a fork.
Place the pie dish in the fridge to chill for 30 minutes.
Tip: Rolling the pie dough on plastic wrap will prevent it from sticking, and there is no need for extra flour on your surface, which prevents the pastry from drying out. It also makes the dough easier to lift onto the pie dish by lifting up the plastic wrap and then flipping it over the pie dish.
Step 5: After the dough has chilled, using a fork dock the base of the pie crust by pricking the bottom of the pie crust several times. This will allow steam to escape and help prevent it from puffing up and helps the bottom stay flat in the dish.
Step 6: Line the pie crust with parchment paper leaving some overlap over the sides of the pie dish. Gently fill it using ceramic baking beads, uncooked rice or beans. Be sure to get all the pie weights up to the edge of the crust.Bake in the oven for approx 15-20 minutes until the edges of the pie crust are starting to turn a light golden brown.
Step 7: Carefully remove the oven and remove the parchment paper with the pie weights.Reduce the oven temperature to 190°C/375°F.
Return to the oven after removing the parchment paper for a further 15-20 minutes until the pie crust is a beautiful golden brown color.
Step 8: Remove from the oven and set the pan on a wire rack to cool completely.
Tip: By trimming the parchment paper to have excess paper over the sides of the pie dish will make it easier when lifting the parchment paper. The pie weights will be hot, and you can lift them out using the excess paper.
Making the Lemon Filling
Step 1: Carefully separate the egg yolks and egg whites and set the egg whites aside (these will be used in the meringue topping)
Juice and zest the lemons and set aside.
Whisk the egg yolks and set aside.
Step 2: In a non-stick pan whisk the sugar, salt, and water until fully combined.
Add the lemon juice, lemon zest, and water. Whisk until lump free.
Step 3: Place on medium heat and continue whisking until the mixture thickens and small bubbles start to form on the surface (approx 5 minutes).
Step 4: Remove from the heat and add a few tablespoons at a time of the warm mixture into the egg yolks to temper the eggs until you have added around 8 tablespoons of the hot lemon mixture.
Tip: Adding the hot lemon mixture to the egg yolks slowly will temper the eggs, ensuring they don’t cook too quickly or curdle.
Step 5: Slowly pour the tempered egg mixture into the lemon mixture, continually whisking until it is fully combined.
Place over medium heat and whisk until it starts to bubble (approx 3 minutes).
Step 6: Remove the pan from the heat and whisk in the butter until melted and fully combined.
Step 7: Pour the lemon filling into the cooled pie crust.
Step 8: Let the lemon filling come to room temperature. Then place in the fridge to chill for at least 4 hours but preferably overnight to firm up.
Tip: By chilling the filling before adding the Swiss meringue topping will provide a firm stable base for the meringue topping.
Making the Swiss Meringue Frosting
Step 1: Using a bain-marie with a pan of simmering shallow hot water with a larger glass bowl on top. (Do not bring the water to the boil or have the bowl submersed into the water).
Add the sugar and egg whites to the glass bowl. Constantly whisk until the sugar has dissolved with the egg whites.
Step 2: You can test by carefully rubbing a little of the mixture between your fingers and it should feel smooth.You can also test by using a thermometer and it should reach 160°F (71°C). This temperature is sufficient to pasteurize the egg whites, making them safe to eat.
Step 3-4: In a stand mixer or hand-held electric whisk beat on high until the mixture forms stiff peaks (Usually 5-8 minutes) stopping throughout to scrape down the sides to ensure all the mixture is being incorporated.
Once stiff peaks have formed whisk in the vanilla extract and salt.
Tip: Be sure that no egg yolk has got into the egg whites when separating the eggs as this can result in the egg whites not whipping to stiff peaks. I like to also wipe any equipment such as the bowl and whisk with a little lemon juice to clean and remove any grease as this can also prevent the finished result.
Step 5: Gently add and smooth the meringue on top of the cooled lemon filling. Using an offset spatula. I like to make some swirls or soft peaks.
Step 6: Using a chef blowtorch, carefully toast the surface of the Swiss meringue.
Cover and store the gluten free lemon meringue pie in the fridge until serving. It is best served straight after the meringue topping has been added but will keep in the fridge for up to two days.
Tip: If you don't have a chef's blowtorch, using your oven's broiler on high, place the pie on the top rack and watch carefully for 1-3 minutes. I don’t recommend any longer than this, as the meringue can burn very quickly under direct heat, and the lemon pie filling may become too hot, causing the meringue to lose its texture or weep.
💡 Pro Recipe Tips
- Tip #1: Rolling the pie dough on plastic wrap will prevent it from sticking, and there is no need for extra flour on your surface, which prevents the pastry from drying out. It also makes the dough easier to lift onto the pie dish by lifting up the plastic wrap and then flipping it over the pie dish.
- Tip #2: Trimming the parchment paper to have excess paper over the sides of the pie dish will make it easier when lifting the parchment paper. The pie weights will be hot, and you can lift them out using the excess paper.
- Tip #3: Be sure that no egg yolk has got into the egg whites when separating the eggs as this can result in the egg whites not whipping to stiff peaks. I like to also wipe any equipment such as the bowl and whisk with a little lemon juice to clean and remove any grease as this can also prevent the finished result.
- Tip #4: Adding the hot lemon mixture to the egg yolks slowly will temper the eggs, ensuring they don’t cook too quickly or curdle.
- Tip #5: Chilling the filling before adding the Swiss meringue topping will provide a firm stable base for the meringue topping.
- Tip #6: If you don't have a chef's blowtorch, using your oven's broiler on high, place the pie on the top rack and watch carefully for 1-3 minutes. I don’t recommend any longer than this, as the meringue can burn very quickly under direct heat, and the lemon pie filling may become too hot, causing the meringue to lose its texture or weep.
❔ Recipe FAQs
The pie can be covered and stored in the fridge for up to 2 days.
Yes, I often make the pie crust and lemon filling the day before and then add the meringue topping on the day of serving.
Use your preferred dairy-free pie crust and substitute the butter in the lemon filling for your preferred dairy free butter.
More gluten free lemon recipes
If you tried this gluten-free lemon meringue pie recipe. Please leave a star 🌟 rating in the recipe card below & a review in the comments section further down the page. Subscribe and get free recipes straight to your inbox.
📖 Recipe
Gluten Free Lemon Meringue Pie
Nutritional information is meant as a guideline and all information is approximate.
Ingredients
Gluten Free Pie Crust
- 1 Gluten free pie crust See my homemade pie crust linked in the post above.
Lemon Filling
- 5 large egg yolks
- 200 grams Superfine sugar I used caster sugar.
- 30 grams Cornstarch Also known as cornflour in the UK.
- ⅛ teaspoon Salt
- 1 tablespoon Lemon zest
- 180 mls Fresh lemon juice From 4-5 lemons
- 300 mls Water
- 60 grams Unsalted butter
Swiss Meringue Topping
- 5 large Egg whites room temperature
- 200 grams Sugar
- ½ teaspoon Vanilla extract
- ⅛ teaspoon Salt
Instructions
Gluten Free Pie Crust
- I recommend making the pie dough the day before and storing in the fridge to chill.
- Roll out the dough evenly until it is around a 12-inch circle. To make rolling the pie dough easier, I like to roll it out on parchment paper or Plastic wrap.
- Carefully transfer the dough without stretching it onto the pie dish. Gently press the dough into the bottom and sides of the dish.
- Trim any excess dough around the edges of the pie dish leaving around 1 inch around the edge of the dish. Fold and tuck the excess dough around the inner edge of the pie dish. This will make a neat, thicker crust around the edge of the pie that is easier to shape.
- Crimp the edge of the crust. The shape of the crimp is your own personal style or preference. I like to use my fingers by creating a small v shape around the edges but you can also use a crimping tool or a fork.
- Place the pie dish in the fridge to chill for 30 minutes.Preheat the oven to 220°C/425°F.
- After the dough has chilled, using a fork dock the base of the pie crust by pricking the bottom of the pie crust several times. This will allow steam to escape and help prevent it from puffing up and helps the bottom stay flat in the dish.
- Line the pie crust with parchment paper leaving some overlap over the sides of the pie dish. Gently fill it using ceramic baking beads, uncooked rice or beans. Be sure to get all the pie weights up to the edge of the crust.Bake in the oven for approx 15-20 minutes until the edges of the pie crust are starting to turn a light golden brown.
- Carefully remove the oven and remove the parchment paper with the pie weights.Reduce the oven temperature to 190°C/375°F.
- Return to the oven after removing the parchment paper for a further 15-20 minutes until the pie crust is a beautiful golden brown color.
- Remove from the oven and set the pan on a wire rack to cool completely.
How to Make the Lemon Filling
- Carefully separate the egg yolks and egg whites and set the egg whites aside (these will be used in the meringue topping)
- Juice and zest the lemons and set aside.
- Whisk the egg yolks and set aside.
- In a non-stick pan whisk the sugar, salt, and water until fully combined.
- Add the lemon juice, lemon zest, and water. Whisk until lump free.
- Place on medium heat and continue whisking until the mixture thickens and small bubbles start to form on the surface (approx 5 minutes).
- Remove from the heat and add a few tablespoons at a time of the warm mixture into the egg yolks to temper the eggs until you have added around 8 tablespoons of the hot lemon mixture.
- Slowly pour the tempered egg mixture into the lemon mixture, continually whisking until it is fully combined.
- Place over medium heat and whisk until it starts to bubble (approx 3 minutes).
- Remove the pan from the heat and whisk in the butter until melted and fully combined.
- Pour the lemon filling into the cooled pie crust and let it come to room temperature. Then place in the fridge to chill for at least 4 hours but preferably overnight to firm up.
How to Make Swiss Meringue
- Using a bain-marie with a pan of simmering shallow hot water with a larger glass bowl on top. (Do not bring the water to the boil or have the bowl submersed into the water).
- Add the sugar and egg whites to the glass bowl. Constantly whisk until the sugar has dissolved with the egg whites. You can test by carefully rubbing a little of the mixture between your fingers and it should feel smooth.You can also test by using a thermometer and it should reach 160°F (71°C). This temperature is sufficient to pasteurize the egg whites, making them safe to eat.
- In a stand mixer or hand-held electric whisk beat on high until the mixture forms stiff peaks (Usually 5-8 minutes) stopping throughout to scrape down the sides to ensure all the mixture is being incorporated.
- Once stiff peaks have formed whisk in the vanilla extract and salt.
- Gently add and smooth the meringue on top of the cooled lemon filling. Using an offset spatula. I like to make some swirls or soft peaks.
- Using a chef blowtorch, carefully toast the surface of the Swiss meringue.
- Cover and store in the fridge until serving. It is best served after the meringue topping has been added but will keep in the fridge for up to two days.
Notes
- Tip #1: Rolling the pie dough on plastic wrap will prevent it from sticking, and there is no need for extra flour on your surface, which prevents the pastry from drying out. It also makes the dough easier to lift onto the pie dish by lifting up the plastic wrap and then flipping it over the pie dish.
- Tip #2: Trimming the parchment paper to have excess paper over the sides of the pie dish will make it easier when lifting the parchment paper. The pie weights will be hot, and you can lift them out using the excess paper.
- Tip #3: Be sure that no egg yolk has got into the egg whites when separating the eggs as this can result in the egg whites not whipping to stiff peaks. I like to also wipe any equipment such as the bowl and whisk with a little lemon juice to clean and remove any grease as this can also prevent the finished result.
- Tip #4: Adding the hot lemon mixture to the egg yolks slowly will temper the eggs, ensuring they don’t cook too quickly or curdle.
- Tip #5: Chilling the filling before adding the Swiss meringue topping will provide a firm stable base for the meringue topping.
- Tip #6: If you don't have a chef's blowtorch, using your oven's broiler on high, place the pie on the top rack and watch carefully for 1-3 minutes. I don’t recommend any longer than this, as the meringue can burn very quickly under direct heat, and the lemon pie filling may become too hot, causing the meringue to lose its texture or weep.
Nutrition
Disclaimer
Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.
Amanda says
We love this gluten free lemon meringue pie and hope you do too!