A lemon meringue pie is a top five dessert for me, and it is even better when it is homemade! Because I am gluten free I often make it from scratch and it is even better than the ones you an get in restaurants.

  • SERVINGS:  6-8
  • PREP TIME: 20 Mins
  • ACTIVE TIME: 1 Hour
  • TOTAL TIME: 1 Hr 20 min

Ingredients:

Crust:

  • 1.25 cup King Arthur Gluten Free 1-1 Flour
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 8 tbsp cold, cubed butter
  • 2-4 tbsp ice cold water

Lemon Filling:

  • ½ cup lemon juice
    (fresh juiced – around 3 lemons)
  • 3 lemons, zested
  • 4 eggs
  • 6 egg yolks
  • 3/4 cup granulated sugar
  • 3/4 tbsp butter

Meringue Topping:

  • 5 egg whites
  • 3/4 teaspoon cream of tartar
  • 1 cup caster sugar

Preparation:

STEP 1.

Preheat the oven to 375°F.

STEP 2.

Make the crust. In a food processor, add the flour and salt and pulse a few times to combine. Add the cold butter and pulse until combined and butter is in small pieces the size of small beans. Turn on the food processor and add 2-4 tbsp of cold water until a dough forms, adding 1 tbsp at a time. Stop once a dough is formed.

Flour your counter and turn the dough out on the counter. Using your hands, form the dough into a disk, then wrap in plastic wrap. Refrigerate for 30 minutes before rolling out, and up to two days in advance. If refrigerating longer than 30 minutes, let it sit at room temp for 5-10 minutes before rolling out.

On parchment paper, roll the dough out to pie thickness. Make sure it is on parchment paper so you can easily pick it up and turn it onto the pie pan after. Gluten free crust doesn’t roll up like normal crust would, so we have to flip it onto the pan. Measure with a pie tin and make sure you have two inches past the pie tin. Roll onto a buttered pie tin, cut away excess hanging off the end, and crimp the edges.

Line with parchment paper and dough weights or dried beans and transfer to the oven. Bake for 15 minutes, then remove the parchment and weights. Decrease the oven to 350 °F and bake for another 12-15 minutes or until golden. Set aside.

STEP 3.

Make the lemon filling. Into a pot, add all of the ingredients for the filling. Whisk the yolks until smooth. Place stovetop over medium heat and whisk continuously until thickened and turn off the heat.

Strain through a fine mesh strainer and pour into the pie crust. Transfer to the oven and bake for 12-17 minutes until filling is set.

Cool completely or refrigerate.

STEP 4.

For the meringue, boil a pot of water. In a metal bowl, whisk together the egg whites, cream of tartar, and sugar. Hold the bowl over the simmering water and whisk until it has doubled in size and is very frothy. The temperature of the mix should be 160°F. Remove from the heat. 

With a hand mixer, mix the egg whites for 4-5 minutes until medium peaks and it looks glossy. It is finished at this time.

STEP 5.

Add the meringue to the top of the chilled pie and make swirly designs.

STEP 6.

Use a blow torch to brown and then slice and serve!

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