Gluten Free Lemon Meringue Pie

I will order lemon meringue pie anywhere I see it on a menu. No hesitation. No regrets. The only downside? Disappointment happens… a lot. That’s exactly why I decided to make my own - and since gluten-free baking came up in my newsletter, this version was bound to happen. Spoiler: this gluten-free lemon meringue pie is every bit as tangy, creamy and fluffy as the classic. Maybe even better (but don’t tell the original).

Course Cake and cookies

Cuisine International

Keyword lemon

Diet Gluten free

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 348

Author Simone

Equipment

pie tin with loose bottom
kitchen torch

Ingredients

Crust

250 grams almond flour
50 grams arrowroot
1 tsp vanilla powder extract works too
4 tbsp honey
4 tbsp melted butter
2 egg whites

Lemon Filling

Juice and zest of 3 lemons
50 grams cornstarch
100 grams sugar
250 ml water
100 grams butter
3 egg yolks

Meringue

3 egg whites
100 grams sugar

Instructions

Crust

Mix all crust ingredients into a sticky dough. Let it rest briefly while you prepare the filling. Preheat the oven to 320°F (160°C).

Filling

Zest the lemons, then juice them. You’ll need 150 ml (⅔ cup) lemon juice total. Mix the cornstarch with a bit of the lemon juice until smooth. Add the juice, sugar, water, and cornstarch to a saucepan.
Heat gently until the mixture thickens, stirring constantly to prevent lumps. Once it becomes glossy, thick, and slightly translucent, it’s ready.
Remove from heat and stir in the butter until melted. Lightly beat the egg yolks and add them once the mixture has cooled slightly. Stir until smooth and set aside.
Grease a springform pan well and press the dough evenly into the bottom. Because it’s sticky, this takes a bit of patience, but a spoon and your fingers will do the trick.
Bake the crust for 20-30 minutes until cooked through and golden brown.
Let the crust cool completely, then spread the lemon filling over it. Smooth the top and refrigerate until set.

Meringue Topping

Whip the egg whites with the sugar until stiff peaks form. Spread the meringue over the cooled pie and use a torch to brown it. You can also use the oven, but it’s more difficult to control.
Serve immediately.

Notes

Storage: Lemon meringue pie is best served right after making it. If you have leftovers, store them well covered in the refrigerator for up to 2 days.

Freezing is not recommended.

Nutrition