Gluten-Free Lemon Meringue Pie
This Gluten-Free Lemon Meringue Pie recipe is a show-stopping dessert that marries a buttery, flaky gluten-free crust with a luscious lemon filling and a cloud-like meringue topping. Perfectly balanced between tangy and sweet, this pie features a vibrant lemon curd made with fresh lemon juice and zest, thickened to creamy perfection, and topped with stiff peaks of glossy meringue that bake to a delicate golden hue. The gluten-free crust is a blend of all-purpose gluten-free flour and xanthan gum, ensuring a tender, buttery base that holds together beautifully. Designed for those with gluten sensitivities or anyone seeking a crowd-pleasing dessert, this pie is not only delicious but also easy to prepare with straightforward techniques. Serve it chilled for a refreshing treat sure to brighten any occasion! Keywords: gluten-free dessert, lemon meringue pie recipe, homemade lemon curd, gluten-free baking.
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.5 teaspoons Xanthan gum
- 2 tablespoons Granulated sugar
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, cold and cubed
- 0.25 cups Ice water
- 3 large Egg yolks
- 0.75 cups Cornstarch
- 1.25 cups Granulated sugar
- 0.25 teaspoons Salt
- 1.5 cups Cold water
- 0.5 cups Lemon juice
- 1 tablespoon Lemon zest
- 2 tablespoons Unsalted butter
- 3 large Egg whites
- 0.5 cup Granulated sugar
- 0.25 teaspoons Cream of tartar
Instructions
Preheat your oven to 350°F (175°C).
In a large bowl, mix together the gluten-free flour, xanthan gum, 2 tablespoons sugar, and 1/4 teaspoon salt.
Cut the cold butter into the flour mixture using a pastry cutter or your fingers until the texture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing gently until the dough just starts to come together.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
After chilling, roll out the dough between two sheets of parchment paper and transfer it to a 9-inch pie pan.
Trim the edges and bake the crust in the preheated oven for 10-12 minutes or until lightly golden. Let it cool completely.
For the filling, whisk together the egg yolks in a small bowl and set aside.
In a medium saucepan, combine cornstarch, 1.25 cups sugar, and 1/4 teaspoon salt.
Gradually add the cold water, stirring constantly over medium heat until the mixture is thick and bubbly.
Reduce heat to low and stir in the lemon juice and lemon zest. Add the egg yolks, whisking quickly to combine.
Cook for 2 more minutes, then remove from heat and stir in 2 tablespoons butter. Pour the filling into the cooled pie crust.
In a clean, dry bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
Gradually add 0.5 cup sugar, one tablespoon at a time, beating until stiff peaks form and the meringue is glossy.
Spread meringue over the hot lemon filling, sealing to the edges of the crust to prevent shrinking.
Bake in the oven for 10-12 minutes until the meringue is lightly browned.
Allow the pie to cool for 1 hour at room temperature before refrigerating for at least 3 hours before serving.
Nutrition Facts
Calories |
3579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.0 g | 174% | |
| Saturated Fat | 80.0 g | 400% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 874 mg | 291% | |
| Sodium | 1427 mg | 62% | |
| Total Carbohydrate | 593.2 g | 216% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 379.8 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 163 mg | 13% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 516 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
