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Gluten-Free Lemon Meringue Pie: A 3-Hour Slice of Heaven

Gluten-Free Lemon Meringue Pie
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A gluten-free version of the classic lemon meringue pie with a tangy lemon filling and fluffy meringue topping.

Ingredients

Scale
  • 1 1/2 cups gluten-free flour blend
  • 1/2 cup cold butter, cubed
  • 3–4 tbsp ice water
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 1/2 cups water
  • 3 large egg yolks
  • 1/4 cup lemon juice
  • 1 tbsp lemon zest
  • 3 large egg whites
  • 1/4 tsp cream of tartar
  • 1/2 cup granulated sugar (for meringue)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Combine gluten-free flour and butter in a bowl. Cut butter into flour until crumbly.
  3. Add ice water, 1 tbsp at a time, until dough forms.
  4. Press dough into a 9-inch pie dish and bake for 15 minutes.
  5. In a saucepan, mix sugar and cornstarch. Gradually whisk in water.
  6. Cook over medium heat, stirring constantly, until thickened.
  7. Beat egg yolks and gradually whisk in half the hot mixture.
  8. Return yolk mixture to saucepan and cook for 2 more minutes.
  9. Remove from heat, stir in lemon juice and zest, then pour into crust.
  10. Beat egg whites with cream of tartar until soft peaks form.
  11. Gradually add sugar and beat until stiff peaks form.
  12. Spread meringue over filling, sealing edges to crust.
  13. Bake at 350°F (175°C) for 15 minutes until meringue is golden.

Notes

  • Chill pie for at least 3 hours before serving.
  • Use fresh lemon juice for best flavor.
  • Store leftovers in the refrigerator.

Nutrition

Keywords: gluten free lemon meringue pie, gluten free dessert, lemon pie recipe

Find it online: https://glutenfreetastes.com/gluten-free-lemon-meringue-pie-recipe/