This has been one of the most-requested recipes on my social media: a gluten-free, coeliac-safe lemon meringue pie. And surprisingly, this is the first time I’ve ever made one.
A few things surprised me while making it. Firstly, that bright yellow-orangey lemon curd centre doesn’t actually get its colour from the lemons. It comes from the egg yolks!! (had no idea there was even egg yolks in the curd)
Secondly, I was honestly so impressed with how good the gluten-free pie base turned out. Whilst there were some initial cracks, see images below. I’ve already got so many other dessert pie ideas I want to make using it. Anyway, let’s get to the recipe!
The recipe is broken into three main components: the base, the lemon curd filling and then the meringue top. Let’s discuss the base!
For this recipe, I used the Coles I’m Free From Gluten-Free Plain Flour. I like to mention which gluten-free brand I use, as results may vary.
If you have a food processor, you can add everything into it and pulse until combined. Sadly, mine is missing a piece, so that wasn’t an option. I initially thought about using my fingertips, but because the butter needs to stay cold, that would have taken forever.
Instead, I used my trusty NutriBullet. I added the butter and most of the flour and blitzed it for less than 10 seconds until it came together. I then tipped it back into the remaining flour mixture, added the ice-cold water, and stirred it with a spoon until it resembled a crumbly, scrambled-egg-like texture.
From there, I transferred it onto a lightly floured bench and gently kneaded it until a smooth dough formed.
Next, time to roll out the dough, aiming for about 5mm thickness.
Now, you’ll probably notice from the pictures below that my transfer into the tin didn’t go exactly to plan. At the time, I thought I’d completely ruined it, however, instead of re-rolling the dough, I decided to keep going and just patch up any cracks as I went.
Honestly, it worked fine, and anyone eating the pie would never know, as it held its shape and form even once out of the pie dish.
Once I made sure the pastry base had filled all areas of the tin, I placed a sheet of baking paper on top and filled it with rice to blind bake.
I then baked it in the oven for 12 minutes at 170 degrees. After that, I removed the rice and baking paper and returned it to the oven for a further 15 minutes, or until lightly golden. Whilst that was cooling on the bench, it’s onto the lemon curd filling.
This really is the perfect gluten-free dessert. The buttery base, tangy lemon filling, and light, fluffy meringue are such a good combination. I’ll definitely be making these for future family gatherings.
For this gluten-free lemon meringue recipe, you’ll need 4 eggs. The egg whites are used for the meringue topping, while the yolks go into the lemon curd filling. I love that there’s no wastage.
The gluten-free lemon curd filling is made by cooking the lemon zest, fresh lemon juice, sugar, cornflour and water until thick and silky, then adding the butter and egg yolks and continuing to whisk till combined.
Once you’ve reached a thick consistency and the butter has melted through, place it in a bowl and chill in the fridge with cling wrap on top. Then it’s onto the meringue!
The meringue is light, fluffy, and whipped to stiff peaks for that signature soft topping. I added the sugar in quarter-cup increments, and once you’ve reached stiff peaks, it’s time to assemble.
Place your gluten-free lemon curd into the gluten-free pie base and use the back of a spoon to spread it into an even layer.
For the meringue topping, there are so many different ways you can present it. You could pipe it neatly, create a super high, dramatic topping, or keep it more rustic as I did. I spooned the meringue into the centre, then used a small spatula to spread it out and create little peaks across the top.
Most recipes I’ve seen use a blow torch to give the meringue that golden colour, but I don’t have one, so instead I preheated the oven to 180°C and placed the pie in for around 5 minutes.
I definitely could have left it in a little longer, but I actually love the lightly golden look the meringue ended up with.
Then it’s time to slice and serve… or in my case, slice and drop, because my first piece completely fell apart getting out of the tin. (scroll down to see)
But honestly, this was delicious. I highly, highly recommend giving this gluten-free lemon meringue pie a try.
Gluten-Free Lemon Meringue Pie
8
servingsThis gluten-free lemon meringue pie has a buttery homemade base, silky lemon curd filling, and a light, fluffy meringue topping. It’s completely coeliac-safe and surprisingly simple to make from scratch. Perfect for birthdays, entertaining, or when you’re craving a classic gluten-free dessert.
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Ingredients
- BASE
2 Cup 2 Gluten-Free Plain Flour
2 Tbsp 2 Icing Sugar
125 g 125 Butter (cold)
2 Tbsp 2 Ice cold water
- LEMON CURD FILLING
3 Lemons 3 Zest
3/4 Cup 3/4 Lemon Juice
1/3 Cup 1/3 Cornflour
1 Cup 1 Water
1 Cup 1 Caster sugar
60 g 60 Butter
4 Egg 4 Yolks
- MERINGUE
4 Egg 4 Whites
1 Cup 1 Caster Sugar
Directions
- BASE
- Combine the plain flour, icing sugar and cold cubed butter in a bowl. You can use your hands, a food processor, or a blender like a Nutribullet to bring it together until it resembles fine crumbs.
- Add the ice-cold water and stir with a knife or spoon until the dough just starts to come together. It will look a little bit like scrambled eggs.
- Lightly flour your bench and gently knead the dough until smooth.
- Place the dough onto a large piece of baking paper. Lightly flour the top and roll it out with a rolling pin to approximately 5mm thickness.
- Transfer the dough into a greased pie dish. Using your fingertips, press it into all the edges and grooves, then trim any excess pastry.
- Preheat the oven to 170°C fan forced.
- Line the pastry with baking paper, fill with rice (or baking weights), and bake for 12 minutes. Remove the rice and baking paper, then bake for a further 15 minutes. Set aside to cool while you prepare the filling.
- LEMON CURD FILLING
- In a saucepan, combine the lemon juice, sugar, water, cornflour and lemon zest. Cook over medium heat, stirring continuously until the mixture thickens.
- Once thickened, remove from the heat and whisk in the butter and egg yolks until smooth. Transfer to a bowl, cover with cling wrap, pressing it directly onto the surface, and refrigerate until completely cooled.
- MERINGUE
- To make the meringue, whisk the egg whites and gradually add the sugar, about 1/4 cup at a time. Continue beating until stiff peaks form, around 10 to 12 minutes.
- ASSEMBLE THE PIE
- To assemble, spoon the cooled lemon curd into the pie crust, then top with the meringue.
- Use a blow torch to lightly brown the peaks, or place the pie in a preheated 180°C fan forced oven for about 5 minutes, or until golden.
- Allow to cool completely before serving.
