Lemon Meringue Pie | Gluten-Free, Dairy-Free

August 6, 2024

60 minutes

hard

Makes one 8-inch pie

Hello and happy Monday! Summertime desserts aren’t done yet so before school starts back I wanted to share my recipe for lemon meringue pie that I perfected in July.

The fresh lemon juice and zest makes the pie taste light and fresh and the fluffy meringue is twice as tall as the pie! You can make your own pie crust from my recipe here or you can buy a pre-made gluten-free, diary-free pie crust from the grocery store. If you’re going to make your own pie crust, I highly recommend using Caputo Fioreglut flour which is gluten-free wheat flour. This is certified gluten-free flour that is safe for those with Celiac Disease or gluten-intolerance. It is not safe for those with a wheat allergy. This is my favorite flour to bake gluten-free pastry with and the results are worth the cost of the flour.

I rated this recipe difficulty as “hard” but don’t let that scare you away from trying the recipe! It does take a measure of technique but it is completely do-able and I endeavor to make my instructions clear. Let’s bake!

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Ingredients

Adjust Servings

	1.5 cups white sugar
	2 Tbsp The Wrote Oat flour blend or rice-base flour blend. See below for my flour blend recipe.
	4 Tbsp cornstarch Substitute with ~6 Tbsp arrowroot flour if needed
	1/4 tsp salt
	1.5 cups water
	the juice of 2 lemons
	the zest of 2 lemons
	2 Tbsp dairy-free butter
	4 egg yolks
	4 egg whites

The Wrote Oat flour blend - makes about 9 cups

	600 grams white rice flour
	285 grams brown rice flour
	230 grams potato starch
	115 grams tapioca starch substitute with sorghum

Directions

Make Lemon Pie Filling

Into a medium saucepan, whisk 1 cup sugar, flour, cornstarch, and salt. Whisk in the water and the juice and zest of the 2 lemons. Make sure it's lump-free. Bring to a boil and add the butter. Remove the saucepan from the heat.

Meanwhile, par-bake your pie crust at 325* F for 10-15 minutes. Leave the oven on after this to bake the pie once it's ready. Make sure the dock the crust (by poking holes in the raw crust with a fork evenly throughout the crust) so it doesn't get bubbles in it while baking.

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Temper the Egg Yolks

Into a medium bowl, place the 4 egg yolks. Whisk them until smooth. Spoon a little of the hot lemon pie filling into the egg yolks. Whisk until combined and add another spoonful 2-3 more times to temper the egg yolks. This helps to cook the egg yolks without them turning into scrambled eggs.

Stir the egg yolk mixture back into the saucepan and combine until smooth. Bring to a boil and cook until thick. This make take only 1 minute or it make take a few minutes. Make sure to continue whisking to prevent burning and prevent it from becoming lumpy. Once thickened, set aside and allow to cool slightly.

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Make the Meringue Topping

Into a stand mixer bowl or into a large bowl for an electric hand mixer, place the 4 egg whites. Beat the egg whites on medium low until the egg whites become frothy then increase the speed to medium high and beat until stiff peaks.

This means when you pull the beaters out of the egg whites the meringue seems to tear or break. You'll know you haven't beaten the egg whites long enough if they make a dollop shape when you pull the beaters out of the meringue.

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Make the Meringue Topping, Part 2

Continue beating the egg whites on medium-high and slowly add 1/2 cup of white sugar. Do this 1 Tbsp at a time. This should take 5-10 minutes. If you rush this step the meringue will be gritty. Slowly adding the sugar while beating will allow the meringue to become silky and smooth.

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Pour the Lemon Pie Filling into the Crust

Pour the lemon pie filling into the par-baked pie crust and smooth the edges.

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Put the Meringue on top of the Pie

Gently scoop the meringue onto the top of the pie and smooth the edges to the crust. This ensures the meringue doesn't shrink and the pie filling doesn't dry out.

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Bake the Pie

Bake the pie for 20-25 minutes until the meringue is lightly golden. Allow to cool on a rack and chill a couple hours before serving.

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Tips for Slicing/Serving

When ready to slice the pie, use a sharp knife dipped in warm/hot water to slice each piece of the pie so the meringue doesn't stick to the knife.

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Lemon Meringue Pie | Gluten-Free, Dairy-Free