Go Back
Ultimate Gluten-Free Lemon Meringue Pie Recipe - Lemon meringue pie: Bake this ultimate gluten-free pie in 75 minutes. Tangy lemon filling and fluffy meringue,

Ultimate Gluten-Free Lemon Meringue Pie Recipe

The ultimate gluten-free lemon meringue pie recipe for those seeking a bright, tangy, and utterly delicious dessert without the gluten. This recipe delivers a perfectly crisp, buttery crust, a zesty lemon filling, and a cloud-like meringue topping, proving that gluten-free can be extraordinary. Crafted with care, this gluten-free lemon meringue pie is designed to impress. Whether you're a seasoned baker or new to gluten-free cooking, this guide will help you achieve a spectacular result that riv
Print Recipe Pin Recipe
Prep Time 1 hour 15 minutes
Total Time 1 hour 15 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 ¼ cup gluten-free all-purpose flour (spooned and leveled)
  • ½ tbsp granulated white sugar
  • ¼ tsp salt
  • ½ cup cold unsalted butter (cubed, dairy-free butter can be used)
  • ¼ tsp apple cider vinegar
  • 4-6 tbsp cold water
  • 5 large egg yolks
  • ⅓ cup cornstarch
  • 1 ¼ cups water
  • ½ cup fresh lemon juice

Method
 

  1. Place the gluten-free flour, sugar, salt, and butter in a food processor and pulse a few times until coarse and a few pea-sized pieces of butter are visible.
  2. Add the apple cider vinegar and one tablespoon of water at a time, and pulse 2 times after each tablespoon of water. Add water until the dough comes together and forms large clumps.
  3. Shape the dough into a disk without kneading and wrap tightly in plastic wrap. Chill for 1 hour or up to 2 days.
  4. Preheat oven to 350°F (180°C).
  5. Roll the chilled pie crust into a ¼-inch thick circle and carefully transfer to a 9-inch pie dish and pierce a few times with a fork.
  6. Line the crust with a piece of parchment paper and fill it with baking beans, uncooked beans, or uncooked rice. Bake for 20 minutes, then carefully remove the parchment paper and the baking beans and bake the crust an additional 5 minutes. Remove from the oven and set aside while you prepare the filling.
  7. In a small bowl, whisk egg yolks and cornstarch until combined, about 1 minute.
  8. In a medium saucepan, bring water, lemon juice, sugar, and salt to a simmer. Stir constantly, and cook until thickened about 3-4 minutes.

Notes

- Ensure your gluten-free flour is well-mixed before measuring.
- Use fresh lemon juice for the most vibrant flavor.
- Don't overwork the pie dough to maintain a tender crust.
- Chill the dough sufficiently for easier handling.