Gluten Free Lemon Meringue Pie

Name: Gluten Free Lemon Meringue Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 250 grams almond flour; 50 grams arrowroot; 1 tsp vanilla powder (extract works too); 4 tbsp honey; 4 tbsp melted butter; 2 egg whites; Juice and zest of 3 lemons; 50 grams cornstarch; 100 grams sugar; 250 ml water; 100 grams butter; 3 egg yolks; 3 egg whites; 100 grams sugar

Are you looking for an easy lemon meringue pie that also happens to be gluten-free? Then you’ve come to the right place. This gluten-free lemon meringue pie has everything you expect from the classic: a bright, tangy lemon filling, a soft and fluffy meringue topping, and a delicious crust – just without the gluten.

I made this pie after sharing my “regular” lemon meringue pie in a newsletter about gluten-free baking. That caused a bit of confusion – and honestly, rightly so. Making a gluten-free version turned out to be surprisingly easy. The result? A pie that barely falls short of the original and is perfect for anyone eating gluten-free (or anyone who simply loves a really good dessert).

Why You’ll Love This Recipe
Monthly Mingle – Celebrate Friendship and Connections
Recipe Ingredients
How to Make Gluten-Free Lemon Meringue Pie
FAQ Gluten-Free Lemon Meringue Pie

Why You’ll Love This Recipe

Making a gluten-free version of lemon meringue pie is actually very simple. The only thing you really need to replace is the crust – the rest of the pie is naturally gluten-free. And honestly? I might have liked this version even more than the classic lemon meringue pie.

Monthly Mingle – Celebrate Friendship and Connections

Before diving into the recipe itself a little note on times past. Back in the day when I started blogging, the whole blogging world was fastly different from what it is today. We all kind of ‘knew’ each other and in fact I have made quite a few bloggers and even made a couple of good friends that I still see today. It was special and you were part of just a small group. I met Meeta from What’s For Lunch Honey that way as well as Jeanne from Cooksister. Both are still dear friends and so when Meeta announced she would be recreating the Monthly Mingle, I just had to enter. I thought this delicious lemon meringue was the perfect entry for a virtual potluck. If you haven’t heard of the Monthly Mingle before? Check it out on Meeta’s site.

Recipe Ingredients

I based the ingredients for the crust on my gluten-free apple pie recipe. That recipe is vegan; this one isn’t. If you want to keep it vegan, you can use the crust from the apple pie recipe instead. Since the rest of this pie is far from vegan anyway, I didn’t consider that essential here.

Almond flour – the base of the crust. You can also use chufa (tigernut flour), but it has a different, slightly sandier texture
Arrowroot – used as a binding agent. Tapioca flour can be used as a substitute
Vanilla powder
Honey – maple syrup or a similar sweetener can be used instead
Butter – can be replaced with coconut oil
2 egg whites
Lemons – you’ll need about 3 lemons for the filling (150 ml / ⅔ cup juice)
Butter – I haven’t tested this with coconut oil yet. I suspect it could work, but I’ll need to try that first
Cornstarch – can possibly be replaced with arrowroot, but cornstarch gives a smoother texture
Sugar – I used white granulated sugar. Coconut sugar is an option, but the filling will turn darker and less yellow

I used leftover egg whites from the filling (which contains egg yolks, so I couldn’t use them there) and added them to the crust. The gluten-free apple pie crust can be quite crumbly; this one definitely isn’t.

How to Make Gluten-Free Lemon Meringue Pie

One thing to keep in mind is that the dough for the crust is quite sticky. I pressed it into the pan using my hands and a spoon, and it doesn’t work very smoothly. Still, the final result was so good that I decided to keep it this way.

Making the crust itself is very easy: mix all the ingredients into a sticky dough and you’re done. Press it into a well-greased pan and bake in the oven at 320°F (160°C) for about 20 minutes, or until golden brown.

To make the filling, add the lemon juice, cornstarch, sugar, and water to a saucepan. I first mixed the cornstarch with half of the lemon juice to remove any lumps, then added it to the pan.

Heat the mixture over high heat until it thickens. When it turns glossy and starts to thicken noticeably, you know it’s ready. Stir constantly to prevent lumps.

Add the butter pieces and let them melt into the filling. Finally, add the lightly beaten egg yolks. Make sure the mixture isn’t too hot – otherwise the eggs will scramble.

FAQ Gluten-Free Lemon Meringue Pie

Mostly, yes. You can replace the butter in the crust with coconut oil. The filling is trickier: butter really adds flavor and structure. You can try coconut oil, but keep in mind that the flavor will change. I haven’t tested this, so I can’t guarantee the result.

Absolutely. Many people barely notice the difference compared to a classic lemon meringue pie. It’s fresh, creamy, and has a sturdy crust. I might even prefer this crust over the traditional one.

That’s completely normal. Without gluten, the dough behaves differently than traditional pie dough. It’s best pressed into the pan using a spoon and slightly damp hands.

Most likely, it hasn’t been heated long enough. The filling needs to become glossy and clearly thickened before adding the butter and egg yolks. Keep stirring and give it time.

Yes, with one caveat. You can prepare the crust and lemon filling a day in advance and store them in the refrigerator. For best results, make and torch the meringue shortly before serving.

Yes. Place the pie briefly under the broiler, but keep a close eye on it – meringue can go from golden to burnt in seconds! A kitchen torch gives you more control.