Gluten Free Classic Lemon Meringue Pie

Total time4 hr 15 min

Prep time45 min

Cook time30 min

Bright, sunny lemon filling is the real star here — fresh lemon juice and zest whisked into a silky custard thickened with cornstarch and enriched with egg yolks, poured into a crisp, blind-baked crust. On top sits a billowy Italian meringue, built from egg whites and a hot sugar syrup for that glossy, marshmallow-soft texture, then torched or broiled until the peaks turn deep golden. Every step is designed to give you clean, defined layers: crunchy crust, tangy-sweet filling, and cloud-like meringue that slices without weeping. Chilling the finished pie for a couple of hours is what locks in that clean slice, so the lemon layer holds its shape from crust to peak. It's the kind of showstopper dessert that looks like it came from a bakery case, and it's a great choice to keep in your gluten free baking rotation.

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Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tbsp granulated sugar
½ tsp salt
½ cup (1 stick) unsalted butter, cut into ½-inch cubes and chilled
3–4 tbsp ice water

For the lemon filling

1 cup granulated sugar
¼ cup cornstarch
¼ tsp salt
1 ½ cups water
½ cup fresh lemon juice (from about 3–4 lemons)
1 tbsp lemon zest (from about 2 lemons)
5 large egg yolks
2 tbsp unsalted butter

For the Italian meringue

4 large pasteurized egg whites, at room temperature
1 cup granulated sugar
¼ cup water
¼ tsp cream of tartar

Instructions

1
Make the crust: Whisk together the flour, 1 tbsp sugar, and 1/2 tsp salt in a large bowl. Add the chilled butter cubes and work them in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Drizzle in 3 tbsp ice water and stir with a fork until the dough just comes together; add the fourth tablespoon only if the dough is still crumbly. Turn the dough onto a lightly floured surface, press into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2
Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick. Drape it over the rolling pin and transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides. Trim the overhang to about 1 inch, fold it under, and crimp the edge. Prick the bottom all over with a fork, line with parchment paper, and fill with pie weights or dried beans.

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