Dessert

Gluten-Free Lemon Meringue Pie

gluten free lemon meringue pie

Eve Becker

PREP TIME: 25 minutes
BAKE TIME: 20 minutes

Here’s the classic version of one of America’s all-time favorite pies. Tangy-sweet lemon meringue pie is the perfect hot weather treat, and it is easy to make gluten-free! Keep refrigerated and serve within a day or two.

MAKES ONE 9-INCH PIE.

Ingredients:

gluten free lemon meringue pie

Eve Becker

3 large egg yolks, slightly beaten
2/3 cup sugar
3 tablespoons cornstarch
2 tablespoons white rice flour
1 cup cold water
cup fresh lemon juice (from about 3 lemons)
1 tablespoon grated lemon zest
2 tablespoons unsalted butter or Earth Balance Buttery Sticks
1 (9-inch) gluten-free pie crust, baked

Meringue

3 large egg whites
teaspoon cream of tartar
1/3 cup sugar
1 teaspoon pure vanilla extract

gluten free lemon meringue pie

Eve Becker

Directions:

1. Preheat oven to 350F.

2. In a medium bowl, beat egg yolks with a fork or whisk. Set aside.

3. In a medium saucepan, combine sugar, cornstarch and rice flour. Stir in 1 cup cold water until smooth. Place over medium heat and cook, stirring often, until mixture is thick and reaches a boil. Continue to boil for 1 minute.

gluten free lemon meringue pie

Eve Becker

4. Gradually mix about half of the heated mixture into the egg yolks, whisking constantly.

gluten free lemon meringue pie

Eve Becker

5. Slowly pour the egg mixture into the saucepan, continuing to whisk. (You want to avoid scrambling the eggs.) Stir in lemon juice, lemon zest and butter. Heat mixture over medium heat, bring to a boil and boil for 1 to 2 minutes, stirring constantly. Remove from heat and let cool 10 minutes to thicken.

gluten free lemon meringue pie

Eve Becker

6. Make the meringue: Using a mixer fitted with a whisk attachment, beat egg whites and cream of tartar at high speed until foamy. Gradually beat in sugar and vanilla and continue beating until stiff peaks form.

7. Spoon hot lemon filling into baked pie crust. Spread meringue evenly over hot filling, sealing to the edges of the crust.

gluten free lemon meringue pie

Eve Becker

8. Place pie on baking sheet in preheated oven and bake 15 minutes or until golden. Remove from oven and cool on a wire rack. Refrigerate until served.

gluten free lemon meringue pie

Eve Becker

Each serving contains 223 calories, 4g total fat, 2g saturated fat, 0g trans fat, 110mg cholesterol, 69mg sodium, 44g carbohydrate, 0g fiber, 34g sugars, 3g protein, 29 Est GL.

Recipe developed by Gluten Free and More contributors Eve Becker and Beth Hillson.

Comments (5)

Absolutely you can use arrowroot flour for cornstarch. Beth

Beth Hillson
Food Editor
Gluten Free & More

Posted by: Moderator | March 16, 2016 9:59 AM    Report this comment

Hello readers! If you're looking for the PIE CRUST RECIPE it's in the box ("Gluten Free Pie Crusts" on the right-hand side of the recipe above!

Posted by: Moderator | March 16, 2016 9:45 AM    Report this comment

Can i replace the cornstarch with arrowroot powder? I am also allergic to corn.

Posted by: schwindts | March 8, 2016 10:54 AM    Report this comment

Our daughter in la we will like this

Posted by: lfleig53@gmail.com | August 7, 2015 7:53 AM    Report this comment

Need your gluten free pie crust recipe since that is what makes the pie GF.

Posted by: Need your gluten free pie crust recipe, that is what makes it GF! | August 6, 2015 11:04 AM    Report this comment

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