Gluten Free Lemon Meringue Pie
A gluten-free lemon meringue pie with a crisp crust, tangy lemon filling, and fluffy toasted meringue—classic, easy, and completely gluten free.
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.