Gluten-Free Lemon Meringue Pie

Indulge in the zesty delight of this Gluten-Free Lemon Meringue Pie, a perfect dessert for those avoiding gluten without sacrificing flavor or texture. This recipe features a flaky, buttery gluten-free crust made with a touch of xanthan gum for structural integrity, filled with a luscious, tangy lemon custard infused with fresh lemon juice and zest. Topped with a cloud-like meringue that’s expertly whipped to glossy perfection, this pie offers a harmonious balance of tart, sweet, and creamy. Whether it’s a dinner party or a casual family treat, this show-stopping dessert is sure to impress. With step-by-step instructions and easy-to-source ingredients, this gluten-free twist on a classic favorite is as approachable as it is delicious.

Nutriscore Rating: 48/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 8

Ingredients

• 1.5 cups Gluten-free all-purpose flour
• 0.5 teaspoons Xanthan gum
• 2 tablespoons Granulated sugar
• 0.25 teaspoons Salt
• 0.5 cups Unsalted butter, cold and cubed
• 0.25 cups Ice water
• 3 large Egg yolks
• 0.75 cups Cornstarch
• 1.25 cups Granulated sugar
• 0.25 teaspoons Salt
• 1.5 cups Cold water
• 0.5 cups Lemon juice
• 1 tablespoon Lemon zest
• 2 tablespoons Unsalted butter
• 3 large Egg whites
• 0.5 cup Granulated sugar
• 0.25 teaspoons Cream of tartar

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a large bowl, mix together the gluten-free flour, xanthan gum, 2 tablespoons sugar, and 1/4 teaspoon salt.

Step 3

Cut the cold butter into the flour mixture using a pastry cutter or your fingers until the texture resembles coarse crumbs.

Step 4

Gradually add ice water, one tablespoon at a time, mixing gently until the dough just starts to come together.

Step 5

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Step 6

After chilling, roll out the dough between two sheets of parchment paper and transfer it to a 9-inch pie pan.

Step 7

Trim the edges and bake the crust in the preheated oven for 10-12 minutes or until lightly golden. Let it cool completely.

Step 8

For the filling, whisk together the egg yolks in a small bowl and set aside.

Step 9

In a medium saucepan, combine cornstarch, 1.25 cups sugar, and 1/4 teaspoon salt.

Step 10

Gradually add the cold water, stirring constantly over medium heat until the mixture is thick and bubbly.

Step 11

Reduce heat to low and stir in the lemon juice and lemon zest. Add the egg yolks, whisking quickly to combine.

Step 12

Cook for 2 more minutes, then remove from heat and stir in 2 tablespoons butter. Pour the filling into the cooled pie crust.

Step 13

In a clean, dry bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.

Step 14

Gradually add 0.5 cup sugar, one tablespoon at a time, beating until stiff peaks form and the meringue is glossy.

Step 15

Spread meringue over the hot lemon filling, sealing to the edges of the crust to prevent shrinking.

Step 16

Bake in the oven for 10-12 minutes until the meringue is lightly browned.

Step 17

Allow the pie to cool for 1 hour at room temperature before refrigerating for at least 3 hours before serving.

Nutrition Facts

Serving size	(1445.8g)

Amount per serving	% Daily Value*
Calories	3579.2

Total Fat 136.0g	0%
Saturated Fat 80.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 873.8mg	0%
Sodium 1426.8mg	0%
Total Carbohydrate 593.2g	0%
Dietary Fiber 7.2g	0%
Total Sugars 379.8g
Protein 24.9g	0%

Vitamin D 113.2IU	0%
Calcium 162.7mg	0%
Iron 3.0mg	0%
Potassium 515.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.1%

Protein: 2.7%

Carbs: 64.2%