Lemon meringue pie (gluten and dairy free)
My gluten and dairy free lemon meringue pie has a pastry bottom, a tangy lemon curd middle and a fluffy meringue top. It’s all homemade and is probably one of my favourite desserts to make! To make my lemon meringue pie you will need to make sure you have a 9 inch loose bottomed fluted flan tin (click here to purchase).
If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!
Top Tips:
-Before assembling your pie, ensure your lemon curd and meringue mixture are made and ready to go. The lemon curd mixture will need to be hot when added to your pie crust, and the meringue mixture needs to be put straight on top. This will prevent any liquid from forming inside the pie when it cooks.
-Your pastry dough can be kept in the fridge for up to 24 hours before rolling out for your pie, meaning you can make this part in advance.
-When making your meringue, ensure you add your caster sugar 1tsp at a time, this will prevent the mixture from going too runny and keep the lovely meringue texture.
Lemon meringue pie (gluten and dairy free)
Ingredients
For the pastry
- 300 g gluten free plain flour
- 1 and 1/2 tsp xanthan gum
- 1/4 tsp salt
- 2 tbsp granulated sugar
- 175 g dairy free butter (I use the 'Stork perfect for baking gold packet')
- 1 medium egg
- 3-4 tbsp cold water
For the lemon curd
- 5 egg yolks (use the egg whites for the meringue)
- 60 g cornflour
- 5-6 lemons (zest & juice – you will need about 175ml of lemon juice which will be around 5-6 lemons depending on their size)
- 225 g caster sugar
- 40 g dairy free butter
For the meringue
- 5 egg whites (use the egg yolks for the lemon curd)
- 2 tsp cornflour
- 225 g caster sugar
Instructions
Make the pastry
- To a large mixing bowl add plain gluten free flour, xanthan gum, sugar and salt. Mix well.
- Add your cold cubed butter and rub in with a fork until it starts to look like breadcrumbs.
- Add your egg and mix in using a table knife.
- Add water 1tbsp at a time and mix well until it starts to form a dough (you will need around 3-4 tbsp water).
- Turn out onto a floured surface and knead until smooth. Wrap in clingfilm and leave in the fridge for atleast an hour.
- After an hour preheat your oven to 180°C and remove the pastry from the fridge. Roll out on a well floured surface until it's about 1cm thick and will fit in your tin.
- Carefully lift the pastry and press it into your tin (ensuring it goes up the sides of the tin, trim off any excess pastry). Blind bake the pastry (filled with baking beans) for 15 minutes.
- Remove from the oven and take the baking beans out. Bake again for 10 minutes.
- Remove from the oven and place to one side. Reduce the oven temperature to 160°C.
Make the lemon curd
- To a saucepan add your grated lemon zest, cornflour and caster sugar. Squeeze the juice from the lemons into a jug (you will need around 175ml of lemon juice which will be from around 5-6 lemons depending on the size of your lemons), add 200ml of water to the lemon juice .
- Gradually add the lemon juice and water mixture to your saucepan on a medium heat whilst whisking constantly until it starts to simmer. Cook for another 2 minutes until thickened and smooth.
- Remove from the heat and stir in your egg yolks followed by the dairy free butter. Set aside (press through a sieve if needed).
Make the meringue topping
- Whisk the egg whites with an electric whisk to form stiff peaks, starting with the mixer on slow and then increasing the speed.
- Add cornflour and continue to whisk. Add your sugar 1 tsp at a time and keep whisking until glossy and thick.
Fill the pastry with the filling
- Reheat the lemon curd filling (this needs to be hot) on the hob and then spoon into your pastry case, smoothing with a knife.
- Immediately spoon your meringue mixture on top of the lemon curd, starting around the edge (make sure that the meringue mixture attaches to the crust with no gaps) and then moving to the centre. Use the back of a spoon to create peaks over the meringue.
Bake the pie
- Bake the pie in the oven at 160°C for another 30 minutes, until the meringue is set and crisp.
- Remove from the oven and leave for atleast 30 minutes before serving.
Notes
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
*Please note, this post contains an affiliate link. This means that if you purchase any products using my link, I will receive a small % of the money you spend.
Can’t wait to make this. Lemon meringue was Grandma’s signature dish. Never owned an electric whisk !
Hope you enjoy! An electric whisk makes this recipe 100 times easier 🙂 x
We are gluten and dairy free in our house. I made this lemon meringue pie with my son who is in sixth grade. We zoomed with his friend and his dad who are also into baking. I’ve never made a lemon meringue pie before. I just need to tell you that this pie was amazing!!! Thank you for this wonderful recipe
Hi Dan, I’m so glad you and your son loved the lemon meringue pie! It’s one of my favourites 🙂 Alice x
This is the 5th Gluten free and Dairy free recipe I’ve clicked on that contains eggs
Hi, Sorry I don’t understand your query? Eggs aren’t gluten or dairy.
I made this pie this weekend and I just wanted to comment to say it worked perfectly!
Hi, this looks delicious. Are you able to advise on cooking times for a 10 inch pie please? Thanks
Made this lemon meringue pie for my sons partner who is dairy/gluten free, it was the best lemon meringue pie we’ve ever had, I used to use the packet filling but won’t be any more, this is so easy to follow and make, was to much meringue for my pie but I made 9 single meringues on a tray with the extra meringue and they were absolutely super to, thank you will highly recommended this
Hi Lorna,
So glad you enjoyed this recipe! It’s one of my favourites too.
Alice x