Gluten Free Lemon Meringue Pie
Few desserts hit the way a lemon meringue pie does — that contrast of buttery crust, silky tart filling, and billowy toasted meringue is genuinely hard to beat. The crust here is built entirely from gluten free flour, pressed into the pan and blind-baked until golden, so it holds up beautifully without any wheat in sight. Cornstarch does the heavy lifting in the lemon filling, thickening it into a glossy, bright curd that slices cleanly and tastes intensely of fresh lemon juice and zest. The Swiss meringue is made by gently heating the egg whites and sugar together before whipping, which gives it that signature stability and deep, marshmallow-like gloss. Every component is naturally free of gluten-containing ingredients, so there's no need to swap or substitute anything — it just works. This pie serves 8, making it a genuinely impressive centerpiece for a dinner party, a holiday table, or any occasion that deserves something a little showstopping.
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Learn more →Ingredients
8 servings
For the crust
- 1 ½ cups gluten free flour
- 2 tbsp powdered sugar
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
- 2–3 tbsp ice water
For the lemon filling
- ¾ cup fresh lemon juice (from about 4–5 lemons)
- 1 tbsp lemon zest
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 cup water
- 4 pasteurized egg yolks
- 2 tbsp unsalted butter
For the Swiss meringue
- 4 pasteurized egg whites, at room temperature
- 1 cup granulated sugar
- ¼ tsp cream of tartar
Instructions
- 1
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.
- 2
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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