This gluten-free lemon meringue pie is a showstopper, with a crisp, buttery crust, a vibrant, tangy lemon filling, and a mile-high cloud of toasted meringue on top. It’s the perfect balance of sweet and tart, with that signature dramatic topping that’s lightly golden and irresistibly fluffy. You’d never guess it’s gluten free—just that it’s completely delicious.
Gluten free pie crust
Making a great gluten free pie crust doesn’t have to be complicated. On my blog, you’ll find two tried and true gluten free pie crust recipes to suit your baking style. One is a classic all butter crust—flaky, flavourful, and perfect for those who love traditional techniques. The other is an easy mixer pie crust that comes together in minutes with minimal fuss—no pastry cutter required! Both bake up beautifully crisp and hold their shape, making them perfect for everything from fruit pies to creamy fillings like lemon meringue.
Ingredients
This gluten free pie is full of flavour with some easy to find ingredients.
- Pie Crust: Choose from a gluten free pie crust of your choice, or try out one of my recipes. Gluten free all butter pie crust or a gluten free easy mixer pie crust.
- Sugar
- Cornstarch
- Salt
- Lemons: Both the zest and lemon juice
- Eggs
- Water
- Butter
Supplies
- Pie Plate: Not the same one I have, but this one is pretty!
- Pie Weights: These are the ones I use, and they are just the right amount
- Rolling Pin: This is the one I use. The marble keeps the pie crust cool. If it is very hot in my home, I will even put it in the fridge while my pastry is resting in the fridge as well to keep everything very cold when I am rolling it out.
- Rolling Mat: This keeps everything clean while you are rolling out the dough
- Kitchen Torch: This toasts the meringue. You can use the oven, but I find it heats everything back up and doesn’t give the toasty taste you are looking for
- Parchment Paper
- Pie Server
How to make this pie
There’s something timeless about a lemon meringue pie—the contrast of tart, creamy filling with fluffy, toasted meringue is hard to beat. Making it gluten free doesn’t change the magic. It just means choosing the right crust and double-checking a few ingredients.
Start with one of my gluten free pie crusts: the all butter version for a classic, flaky base, or the easy mixer crust if you’re short on time. Both hold up beautifully to the silky lemon filling. For the filling, fresh lemon juice and zest give that bright, sharp flavour, while a handful of pantry staples like sugar, eggs, and cornstarch bring everything together into a smooth, glossy curd.
Then comes the best part—the meringue. I pile it high, mile-high, and toast it until golden on top and marshmallowy underneath. Make sure to spread the meringue all the way to the edges to seal in the filling and avoid weeping. It’s the kind of pie that turns heads at a gathering and surprises everyone when you say it’s gluten free.
Storing
Lemon meringue pie is best enjoyed the day it’s made, especially with that mile-high meringue on top. The texture is at its fluffiest and the lemon filling stays perfectly set. But if you have leftovers (or you’re prepping a bit ahead), here’s how to store it:
Refrigerate the pie uncovered for the first hour to let the meringue fully cool and set. After that, lightly tent it with foil or place it in a pie container—just be careful not to press anything against the meringue, or you’ll lose those beautiful peaks. It will keep in the fridge for up to 2 days, though the meringue may begin to weep slightly after the first day.
Avoid freezing this pie. The lemon filling and meringue don’t hold up well to thawing, and the texture can become runny or separated. For best results, bake it fresh and enjoy it soon after!
Gluten Free Lemon Meringue Pie
Ingredients
Pie Crust
- 1 Pie Crust
Lemon Curd
- 220 Grams Sugar
- 48 Grams Cornstarch
- 1 Pinch Salt
- 12 Grams Lemon Zest (About 2 lemons)
- 100 Grams Lemon Juice (About 2 lemons)
- 6 Egg Yolks (Keep the whites for merginue)
- 262 Grams Water
- 42 Grams Butter
Meringue
- 135 Grams Sugar
- 6 Egg Whites
- 3 Grams Vanilla Bean
Instructions
Pie Crust
- Preheat the oven to 400F.
- Remove the pie dough out of the fridge. Roll it out on a floured surface until it is larger than your pie dish. Pick up the pie dough and place it into the pie dish. Gently place it into the pan to ensure it goes into the corners. Pinch the edges to whatever pattern you would like.1 Pie Crust
- Using a fork, poke holes into the bottom of the pie. Place a piece of parchment paper larger than the pie into it and fill it with your pie weights.
- Put the pie into the oven for 15 minutes.
- Remove the pie from the oven and remove the pie weights. Put the oven back into the oven without the pie weights for 15-20 minutes until it is golden brown.
- Remove it from the oven and set aside.
Lemon Curd
- In a saucepan combine sugar and lemon zest together. Rub it together with your fingers until fragrant and a pale yellow look.220 Grams Sugar, 12 Grams Lemon Zest
- Add in the cornstarch, salt, lemon juice, egg yolks and water. Whisk together until combined. Put it on a medium heat.48 Grams Cornstarch, 1 Pinch Salt, 100 Grams Lemon Juice, 6 Egg Yolks, 262 Grams Water
- Continue to whisk until it is bubbling. Once it starts bubbling you will notice it get thicker. You will know when it is done because you dip a spoon into the pot, wipe away a line of it with your finger. If it stays then it is ready, if the line slowly goes away it needs more time.
- Once it is ready, turn off the heat and add the butter. Whisk until it is fully incorporated.42 Grams Butter
- Pour the lemon curd into the prepared baked pie crust. Smooth the top of it to make it easier to add the meringue. Set aside.
Meringue
- Start boiling water on the stove to create a double broiler.
- In a stand mixer bowl, add in the sugar and egg whites. Whisk slightly to combine.135 Grams Sugar, 6 Egg Whites
- Put the bowl over the double broiler. Heat until it reaches 160F. Whisk it throughout this process to not cook the eggs.
- Once it reaches the temperature, remove it from the double broiler and whisk it on your stand mixer. Once it reaches soft peaks add in the vanilla and continue whisking until stiff peaks form.3 Grams Vanilla Bean
- Add this directly to the warm lemon curd on the pie. Make sure it touches the sides of the pie crust to seal everything in and avoiding weeping.
- Using a kitchen torch, toast the meringue as desired. Set aside for it to come to room temperature – about 2 hours before you serve. This will ensure the lemon curd is set up and does not oozy when you cut into it.
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
While I have you here, may I suggest few you try next:
Until next time. Keep following and commenting. Join me on Instagram, where I will be revealing my secret tips and tricks! Yes, that’s right!
