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Gluten Free Lemon Meringue Pie

A delightful gluten-free dessert featuring a zesty lemon filling topped with fluffy meringue, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pie Crust and Filling
  • 1 crust 1 pre-made gluten-free pie crust Follow package instructions for baking.
  • 1 cup 1 cup sugar
  • 1/4 cup 1/4 cup cornstarch
  • 1/4 teaspoon 1/4 teaspoon salt
  • 1 1/2 cups 1 1/2 cups water
  • 3 large 3 large egg yolks, beaten
  • 1/4 cup 1/4 cup fresh lemon juice Using fresh juice enhances flavor.
  • 1 tablespoon 1 tablespoon lemon zest
  • 2 tablespoons 2 tablespoons butter
For the Meringue
  • 3 large 3 large egg whites
  • 1/4 teaspoon 1/4 teaspoon cream of tartar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Prepare the gluten-free pie crust according to package instructions and bake until lightly golden.
Making the Lemon Filling
  1. In a saucepan, combine sugar, cornstarch, and salt. Gradually stir in water and cook over medium heat until thickened.
  2. Stir in the egg yolks, lemon juice, and lemon zest. Cook for an additional 2 minutes. Remove from heat and stir in butter.
  3. Pour the lemon filling into the baked pie crust.
Making the Meringue
  1. In a clean bowl, beat egg whites and cream of tartar until foamy.
  2. Gradually add sugar until stiff peaks form.
  3. Spread the meringue over the lemon filling, sealing the edges.
Baking the Pie
  1. Bake for about 10 minutes until the meringue is golden brown.
  2. Let cool and serve.

Notes

Serve slices chilled or at room temperature. For a better presentation, top with fresh berries or a mint sprig. Store in the refrigerator, covered to prevent drying out.