This gluten-free lemon meringue pie recipe features a lusciously sweet and tart pie baked in a buttery gluten-free pie crust. A softly-peaked meringue crown makes this pie as much fun to look at as it is to eat.
Use a tart pan with a removable bottom for a lovely fluted edge and for easier serving.
- 1 1/2 cups water
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 1/2 cup lemon juice (freshly squeezed)
- 2 teaspoons lemon peel (freshly grated)
- 3 tablespoons butter (unsalted)
- 4 large egg yolks (lightly beaten)
- 4 egg whites
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 9-inch gluten-free pie crust (baked or tart shell)
Preheat oven to 325 F / 163 C.
Combine water, cornstarch, salt and sugar in a medium saucepan. Whisk until blended. Cook over medium-high heat, whisking constantly until thick, about 3 minutes.
Remove from heat and stir in lemon juice, lemon peel, and butter. Whisk until combined.
Slowly drizzle egg yolks into the mixture while whisking. Return to medium-high heat, and cook 2-3 minutes. Cool pie filling mixture.
Use an electric mixer or stand mixer to beat egg whites with salt until foamy. Gradually add sugar and beat on high until stiff peaks form.
When pie filling has cooled to about room temperature, stir 2 tablespoons of meringue into the pie filling.
Pour the filling into the cool, pre-baked pie crust.
Use a spatula to pile the remaining meringue on the pie. Spread the meringue evenly over the filling, making sure to touch the edges of the crusts with meringue to prevent it from shrinking. Use a teaspoon or small knife to make swirls in the meringue.
Bake in preheated oven for about 15 minutes or until the meringue peaks are lightly browned.
Reminder: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.