This pie layers three distinct textures into one show-stopping dessert: a crisp, press-in crust, a bright, tangy lemon curd filling, and a cloud-like Swiss meringue on top. The curd gets its bold citrus punch from fresh lemon juice and zest, thickened with cornstarch and pasteurized egg yolks until it's silky enough to hold a clean slice. That filling chills under a layer of plastic wrap until it's fully set, so every cut reveals a smooth, sunny layer beneath the topping. The meringue is cooked gently over a water bath before whipping, giving you a glossy, marshmallowy finish with those classic toasted peaks and total food-safety confidence since both the yolks and whites are heated to temperature. It's a bright, citrusy centerpiece that fits neatly into a dairy free spread without sacrificing any of the drama of a bakery-style lemon meringue pie. Make it a day ahead and slice it cold for the cleanest presentation.
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Preheat the oven to 375°F (190°C). In a large bowl, whisk together the gluten free flour, powdered sugar, and salt. Add the cold butter cubes and work them in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with a few pea-sized pieces remaining. Drizzle in ice water 1 tablespoon at a time, tossing with a fork, until the dough just holds together when pressed — it should not be wet or sticky.
Press the dough evenly into the bottom and up the sides of a 9-inch pie dish, using the flat bottom of a glass or measuring cup to smooth it. The crust should be about 1/4 inch thick throughout. Prick the bottom all over with a fork, then freeze for 10 minutes.
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