Gluten Free Lemon Meringue Pie Recipe
A delicious and tangy gluten-free lemon meringue pie recipe that will leave you wanting more. Made with a buttery gluten-free crust, zesty lemon filling, and fluffy meringue topping. Perfect for any occasion.
Ingredients
- For the Crust:
- 1 ½ cups gluten-free graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Filling:
- 1 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 ½ cups granulated sugar
- ⅓ cup cornstarch
- Pinch of salt
- 4 large egg yolks
- 2 cups water
- 2 tablespoons unsalted butter
- For the Meringue Topping:
- 4 large egg whites
- ¼ teaspoon cream of tartar
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine the gluten-free graham cracker crumbs, sugar, and melted butter for the crust. Mix well until the crumbs are evenly coated.
- Press the crumb mixture onto the bottom and up the sides of a 9-inch pie dish. Bake for 8 minutes, then remove from the oven and set aside to cool.
- In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, cornstarch, salt, egg yolks, and water for the filling. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- Remove the pan from the heat and stir in the butter until melted and well combined. Pour the lemon filling into the cooled crust and set aside.
- In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar and vanilla extract, beating until stiff peaks form.
- Spoon the meringue over the lemon filling, making sure to spread it all the way to the edges to seal in the filling. Use the back of a spoon to create decorative peaks on top.
- Bake the pie for 15-20 minutes, or until the meringue is golden brown. Remove from the oven and let the pie cool completely on a wire rack.
- Once cooled, refrigerate the pie for at least 2 hours before serving to allow the filling to set.
Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Yield: 8 servings
This gluten-free lemon meringue pie is the perfect dessert for those with dietary restrictions. The buttery crust provides a delicious base for the tangy and creamy lemon filling, while the fluffy meringue topping adds a touch of sweetness. Whether you’re gluten intolerant or simply looking for a lighter version of the classic pie, this recipe will not disappoint. Serve it chilled for a refreshing and satisfying treat.
Nutrition information per serving:
Calories: 320
Total Fat: 12g
Carbohydrates: 52g
Protein: 4g
Sodium: 120mg
Fiber: 1g
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