This gluten-free lemon meringue pie, with an almond crust, is one of those gluten-free desserts you really don’t know is gluten free. With its zesty lemon curd filling and pillowy meringue topping, this dessert is a showstopper – and is actually very easy to make!
We used to love classic lemon meringue pie, with its shortcrust pastry shell; so making a gluten-free lemon meringue pie was high on the agenda as soon as the lemons ripened on the tree. I was tempted to go down the route of a gluten-free biscuit base; however I wanted something simpler ingredients list-wise, and that is how I came to use the almond pastry crust.
Made from just 4 ingredients: almond meal / ground almonds, brown sugar, melted butter and the spare egg yolk from the meringue, it keeps the dessert light in texture, but still has that body that you want from a crust, and without it being tough like pastry can sometimes be.
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
The Base
- Almond meal – you may know them as ground almonds. You can use the finer almond flour in this recipe.
- Brown sugar – soft brown sugar adds a little sweetness to the base, but not too much.
- Butter – melted butter binds the crust together. I recommend using unsalted butter.
- Egg yolk – this also helps to bind the crust. Whilst leftover egg yolks can be used to make piped mashed potato or cookies, I prefer to use all of the egg in a recipe when I can as it is simpler than remembering to use up the yolk / white later on.
Lemon Curd
- Lemons – the zest of 2 lemons and then the juice of around 5-6 lemons, depending on how juicy they are. If you are a little below the 200ml needed, make it up to 200ml with water.
- Leftover lemon zest – zest the lemons before juicing them. Use the zest to flavour cakes or cookies (have a look at these lemon recipes), or freeze the zest for up to 4 months.
- Corn flour – cornstarch in the US. This helps thicken the curd. Make sure that you use corn flour from corn and not from wheat.
- Caster sugar – this fine sugar dissolves quicker into the curd.
- Egg yolks – thickens the curd and gives it a rich flavour. Provides that bright yellow colour too!
- Butter – this adds a smooth richness to the curd, and takes the edge of the sharpness of the lemon. I tested making the curd without butter and it was far too sharp!
Meringue
- Egg Whites – make sure that there is no egg yolk in the egg whites, otherwise they will not whip!
- Caster sugar – this finer sugar dissolves quicker than granulated sugar, creating a meringue without a grainy texture.
- Corn flour – cornstarch in the US. This helps stabilize the meringue, to prevent it from collapsing.
My Recipe Tips
- Make sure to spread the meringue right to the crust, completely covering the lemon curd layer. This helps stop the meringue from shrinking.
- If your curd is looking lumpy, pass it through a sieve.
Make ahead/storage
- This lemon meringue pie is best eaten on the day that it is made; however if you do have leftovers, store them in the fridge overnight.
Why not try…
These other delicious gluten-free desserts.
Gluten-Free Lemon Meringue Pie
Author: Robyn
With a light fluffy meringue, zesty lemon curd, and almond crust, this delicious gluten-free lemon meringue pie is a gluten-free dessert that everyone loves!
Gluten Free
Equipment
- 21 cm / 8 inch round baking tin with a loose base
Ingredients
Almond Crust
- 55 g butter melted
- 40 g brown sugar
- 200 g almond meal (ground almonds)
- 1 egg yolk
- pinch salt
Lemon Curd
- 2 lemons zested
- 200 ml lemon juice approx. 5-6 lemons. Add a splash of water to make it up to 200ml if you don't have quite enough lemon juice.
- 50 ml water
- 25 g corn flour (make sure if is from corn not from wheat). Use corn starch if in US.
- 150 g caster sugar
- 3 egg yolks
- 40 g butter cubed
Meringue
- 4 egg whites
- 150 g caster sugar
- 2 teaspoons corn flour (make sure if is from corn not from wheat). Use corn starch if in US.
Instructions
- Preheat the oven to 160℃ fan / 180℃ / 356℉.
- Grease and line a 21cm / 8 inch round tin with baking paper.
Make The Almond Crust
- In a large bowl, mix the almond meal / ground almonds with the brown sugar, egg yolk, melted butter and a pinch of salt. Mix well to combine.
- Tip the mixture into the lined tin and press down well with clean hands making sure the crust comes up the sides of the tin.
- Line the crust with a piece of baking paper and fill with baking beans or dried pulses and bake in the preheated oven for 10 minutes.
- Remove the baking beans and baking paper, return to the oven and bake for 5 minutes, until cooked.
- Leave the crust to cool while you make the lemon curd.
Make The Lemon Curd
- Whisk the lemon juice, zest and water together in a medium saucepan.
- Take 2 teaspoons of the liquid and mix with the cornflour in a small bowl or mug.
- Tip the cornflour mixture back into the pan and whisk until smooth.
- Stir in the sugar and egg yolks.
- Heat gently over a low-medium heat, stirring, until warm, then add the butter and slowly bring to a simmer, stirring all the time.
- When the curd has thickened, take off the heat.
- Leave in the pan while you make the meringue.
Make The Meringue
- Whisk egg whites to soft peaks in a stand mixer fitted with the whisk attachment or handheld mixer then add the sugar a little at a time, until stiff and shiny. Whisk in the cornflour.
- The curd will have thickened slightly so gently heat over a low – medium heat for a minute or two, then pour into the shell.
- Spoon over the meringue, making sure to cover all the curd, and bake for 25 minutes until the meringue is lightly golden.
- Cool for an hour before serving.
- This pie is best served the day it is made.
Notes
INGREDIENTS
- Almond meal – you may know them as ground almonds. You can use the finer almond flour in this recipe.
- Brown sugar – soft brown sugar adds a little sweetness to the base, but not too much.
- Butter – melted butter binds the crust together. I recommend using unsalted butter.
- Egg yolk – this also helps to bind the crust. Whilst leftover egg yolks can be used to make piped mashed potato or cookies, I prefer to use all of the egg in a recipe when I can as it is simpler than remembering to use up the yolk / white later on.
Lemon Curd
- Lemons – the zest of 2 lemons and then the juice of around 5-6 lemons, depending on how juicy they are. If you are a little below the 200ml needed, make it up to 200ml with water.
- Leftover lemon zest – zest the lemons before juicing them. Use the zest to flavour cakes or cookies (have a look at these lemon recipes), or freeze the zest for up to 4 months.
- Corn flour – cornstarch in the US. This helps thicken the curd. Make sure that you use corn flour from corn and not from wheat.
- Caster sugar – this fine sugar dissolves quicker into the curd.
- Egg yolks – thickens the curd and gives it a rich flavour. Provides that bright yellow colour too!
- Butter – this adds a smooth richness to the curd, and takes the edge of the sharpness of the lemon. I tested making the curd without butter and it was far too sharp!
Meringue
- Egg Whites – make sure that there is no egg yolk in the egg whites, otherwise they will not whip!
- Caster sugar – this finer sugar dissolves quicker than granulated sugar, creating a meringue without a grainy texture.
- Corn flour – cornstarch in the US. This helps stabilize the meringue, to prevent it from collapsing.
- This lemon meringue pie is best eaten on the day that it is made; however if you do have leftovers, store them in the fridge overnight.
Nutrition
Calories: 365kcalCarbohydrates: 44gProtein: 7gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 98mgSodium: 87mgPotassium: 96mgFiber: 3gSugar: 36gVitamin A: 347IUVitamin C: 19mgCalcium: 70mgIron: 1mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
Almond Crust
- 55 g butter melted
- 40 g brown sugar
- 200 g almond meal (ground almonds)
- 1 egg yolk
- pinch salt
Lemon Curd
- 2 lemons zested
- 200 ml lemon juice approx. 5-6 lemons. Add a splash of water to make it up to 200ml if you don't have quite enough lemon juice.
- 50 ml water
- 25 g corn flour (make sure if is from corn not from wheat). Use corn starch if in US.
- 150 g caster sugar
- 3 egg yolks
- 40 g butter cubed
Meringue
- 4 egg whites
- 150 g caster sugar
- 2 teaspoons corn flour (make sure if is from corn not from wheat). Use corn starch if in US.
Instructions
- Preheat the oven to 160℃ fan / 180℃ / 356℉.
- Grease and line a 21cm / 8 inch round tin with baking paper.
Make The Almond Crust
- In a large bowl, mix the almond meal / ground almonds with the brown sugar, egg yolk, melted butter and a pinch of salt. Mix well to combine.
- Tip the mixture into the lined tin and press down well with clean hands making sure the crust comes up the sides of the tin.
- Line the crust with a piece of baking paper and fill with baking beans or dried pulses and bake in the preheated oven for 10 minutes.
- Remove the baking beans and baking paper, return to the oven and bake for 5 minutes, until cooked.
- Leave the crust to cool while you make the lemon curd.
Make The Lemon Curd
- Whisk the lemon juice, zest and water together in a medium saucepan.
- Take 2 teaspoons of the liquid and mix with the cornflour in a small bowl or mug.
- Tip the cornflour mixture back into the pan and whisk until smooth.
- Stir in the sugar and egg yolks.
- Heat gently over a low-medium heat, stirring, until warm, then add the butter and slowly bring to a simmer, stirring all the time.
- When the curd has thickened, take off the heat.
- Leave in the pan while you make the meringue.
Make The Meringue
- Whisk egg whites to soft peaks in a stand mixer fitted with the whisk attachment or handheld mixer then add the sugar a little at a time, until stiff and shiny. Whisk in the cornflour.
- The curd will have thickened slightly so gently heat over a low – medium heat for a minute or two, then pour into the shell.
- Spoon over the meringue, making sure to cover all the curd, and bake for 25 minutes until the meringue is lightly golden.
- Cool for an hour before serving.
- This pie is best served the day it is made.
Notes
INGREDIENTS
- Almond meal – you may know them as ground almonds. You can use the finer almond flour in this recipe.
- Brown sugar – soft brown sugar adds a little sweetness to the base, but not too much.
- Butter – melted butter binds the crust together. I recommend using unsalted butter.
- Egg yolk – this also helps to bind the crust. Whilst leftover egg yolks can be used to make piped mashed potato or cookies, I prefer to use all of the egg in a recipe when I can as it is simpler than remembering to use up the yolk / white later on.
Lemon Curd
- Lemons – the zest of 2 lemons and then the juice of around 5-6 lemons, depending on how juicy they are. If you are a little below the 200ml needed, make it up to 200ml with water.
- Leftover lemon zest – zest the lemons before juicing them. Use the zest to flavour cakes or cookies (have a look at these lemon recipes), or freeze the zest for up to 4 months.
- Corn flour – cornstarch in the US. This helps thicken the curd. Make sure that you use corn flour from corn and not from wheat.
- Caster sugar – this fine sugar dissolves quicker into the curd.
- Egg yolks – thickens the curd and gives it a rich flavour. Provides that bright yellow colour too!
- Butter – this adds a smooth richness to the curd, and takes the edge of the sharpness of the lemon. I tested making the curd without butter and it was far too sharp!
Meringue
- Egg Whites – make sure that there is no egg yolk in the egg whites, otherwise they will not whip!
- Caster sugar – this finer sugar dissolves quicker than granulated sugar, creating a meringue without a grainy texture.
- Corn flour – cornstarch in the US. This helps stabilize the meringue, to prevent it from collapsing.
- This lemon meringue pie is best eaten on the day that it is made; however if you do have leftovers, store them in the fridge overnight.
Nutrition
Calories: 365kcalCarbohydrates: 44gProtein: 7gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 98mgSodium: 87mgPotassium: 96mgFiber: 3gSugar: 36gVitamin A: 347IUVitamin C: 19mgCalcium: 70mgIron: 1mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
Almond Crust
- 55 g butter melted
- 40 g brown sugar
- 200 g almond meal (ground almonds)
- 1 egg yolk
- pinch salt
Lemon Curd
- 2 lemons zested
- 200 ml lemon juice approx. 5-6 lemons. Add a splash of water to make it up to 200ml if you don't have quite enough lemon juice.
- 50 ml water
- 25 g corn flour (make sure if is from corn not from wheat). Use corn starch if in US.
- 150 g caster sugar
- 3 egg yolks
- 40 g butter cubed
Meringue
- 4 egg whites
- 150 g caster sugar
- 2 teaspoons corn flour (make sure if is from corn not from wheat). Use corn starch if in US.
Instructions
- Preheat the oven to 160℃ fan / 180℃ / 356℉.
- Grease and line a 21cm / 8 inch round tin with baking paper.
Make The Almond Crust
- In a large bowl, mix the almond meal / ground almonds with the brown sugar, egg yolk, melted butter and a pinch of salt. Mix well to combine.
- Tip the mixture into the lined tin and press down well with clean hands making sure the crust comes up the sides of the tin.
- Line the crust with a piece of baking paper and fill with baking beans or dried pulses and bake in the preheated oven for 10 minutes.
- Remove the baking beans and baking paper, return to the oven and bake for 5 minutes, until cooked.
- Leave the crust to cool while you make the lemon curd.
Make The Lemon Curd
- Whisk the lemon juice, zest and water together in a medium saucepan.
- Take 2 teaspoons of the liquid and mix with the cornflour in a small bowl or mug.
- Tip the cornflour mixture back into the pan and whisk until smooth.
- Stir in the sugar and egg yolks.
- Heat gently over a low-medium heat, stirring, until warm, then add the butter and slowly bring to a simmer, stirring all the time.
- When the curd has thickened, take off the heat.
- Leave in the pan while you make the meringue.
Make The Meringue
- Whisk egg whites to soft peaks in a stand mixer fitted with the whisk attachment or handheld mixer then add the sugar a little at a time, until stiff and shiny. Whisk in the cornflour.
- The curd will have thickened slightly so gently heat over a low – medium heat for a minute or two, then pour into the shell.
- Spoon over the meringue, making sure to cover all the curd, and bake for 25 minutes until the meringue is lightly golden.
- Cool for an hour before serving.
- This pie is best served the day it is made.
Notes
INGREDIENTS
- Almond meal – you may know them as ground almonds. You can use the finer almond flour in this recipe.
- Brown sugar – soft brown sugar adds a little sweetness to the base, but not too much.
- Butter – melted butter binds the crust together. I recommend using unsalted butter.
- Egg yolk – this also helps to bind the crust. Whilst leftover egg yolks can be used to make piped mashed potato or cookies, I prefer to use all of the egg in a recipe when I can as it is simpler than remembering to use up the yolk / white later on.
Lemon Curd
- Lemons – the zest of 2 lemons and then the juice of around 5-6 lemons, depending on how juicy they are. If you are a little below the 200ml needed, make it up to 200ml with water.
- Leftover lemon zest – zest the lemons before juicing them. Use the zest to flavour cakes or cookies (have a look at these lemon recipes), or freeze the zest for up to 4 months.
- Corn flour – cornstarch in the US. This helps thicken the curd. Make sure that you use corn flour from corn and not from wheat.
- Caster sugar – this fine sugar dissolves quicker into the curd.
- Egg yolks – thickens the curd and gives it a rich flavour. Provides that bright yellow colour too!
- Butter – this adds a smooth richness to the curd, and takes the edge of the sharpness of the lemon. I tested making the curd without butter and it was far too sharp!
Meringue
- Egg Whites – make sure that there is no egg yolk in the egg whites, otherwise they will not whip!
- Caster sugar – this finer sugar dissolves quicker than granulated sugar, creating a meringue without a grainy texture.
- Corn flour – cornstarch in the US. This helps stabilize the meringue, to prevent it from collapsing.
- This lemon meringue pie is best eaten on the day that it is made; however if you do have leftovers, store them in the fridge overnight.
Nutrition
Calories: 365kcalCarbohydrates: 44gProtein: 7gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 98mgSodium: 87mgPotassium: 96mgFiber: 3gSugar: 36gVitamin A: 347IUVitamin C: 19mgCalcium: 70mgIron: 1mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Let me know your thoughts!