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Side view of homemade lemon meringue pie with an almond crust to show the layers.

Gluten-Free Lemon Meringue Pie - US Cups

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!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 10 people
Calories 365 kcal

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.
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.

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
Keyword gluten-free desserts, gluten-free lemon meringue pie

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