Gluten Free Dairy Free Lemon Meringue Pie

Ingredients

• 1 unbaked 23 cm (9-inch)gluten- and dairy-free pie shell (with a high fluted edge)
• 300 g (1 1/2 cups)sugar
• 36 g (4 1/2 tablespoons)cornstarch
• 1/8 teaspoonsalt
• 355 ml (1 1/2 cups)water
• 6large egg yolks, slightly beaten
• 2 teaspoonsfinely grated lemon zest
• 90 ml (6 tablespoons)lemon juice
• 42 g (3 tablespoons) or 2 tablespoonsgluten- and dairy-free margarine or coconut oil
• 6large egg whites, at room temperature
• 1/2 teaspooncream of tartar
• 150 g (3/4 cup)sugar
• 1 teaspoongluten-free vanilla extract

Instructions

1. 1

   Bake the shell

   Heat the oven to 200°C (400°F). Prick the bottom and sides of the unbaked shell with a fork, line it with pie weights and bake for 5 minutes. Set it on a cooling rack while you prepare the filling, then lower the oven temperature to 175°C (350°F).

2. 2

   Start the filling

   In a medium, heavy-based saucepan, combine the first measure of sugar with the cornstarch and salt. Gradually whisk in the water until smooth. Bring to a simmer over medium heat, stirring constantly, and cook for 3 minutes. Take the pan off the heat. Whisking constantly, slowly drizzle about half of the hot mixture into the beaten egg yolks, then slowly pour the yolk mixture back into the saucepan while continuing to whisk. Return the pan to the heat.

3. 3

   Thicken the filling

   Bring the mixture to a simmer, whisking constantly, and cook for 3 minutes. Add the lemon zest, lemon juice and margarine or coconut oil. Reduce the heat slightly and cook for about 2 minutes more, stirring in a circular motion with a rubber spatula and preventing the mixture from sticking to the pan. It should be very thick, with the spatula leaving a track through it. Cover the pan, take it off the heat and wrap it in a towel to keep the filling warm.

4. 4

   Whip the meringue

   Heat the oven to 175°C (350°F). In a large bowl, beat the egg whites with the cream of tartar until foamy. Continue beating as you add the second measure of sugar, 1 tablespoon at a time. Beat in the vanilla with the final tablespoon of sugar, then continue until the whites hold a soft peak.

5. 5

   Assemble and bake

   If the filling has cooled, reheat it while stirring constantly, then spoon it into the baked shell and smooth it into an even layer. Starting at the edge, gently spoon the meringue over the filling. Swirl it as desired, making sure it touches the shell's fluted edge and covers all the lemon filling. Bake in the preheated 175°C (350°F) oven for 15 minutes, or until the meringue is golden brown.

6. 6

   Cool before serving

   Leave the pie at room temperature for at least 4 hours before serving.

What is lemon meringue pie?

Lemon meringue pie is a baked pie with a tart citrus filling and a light, sweet topping of whipped egg whites. It belongs to the British and American tradition of combining lemon custard or curd with meringue in a pastry shell.

This version uses a gluten- and dairy-free shell and a stovetop lemon filling thickened with cornstarch. The meringue is baked until golden, while the filling needs time to cool and set before slicing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 4g protein, 52g carbs, 12g fat.

The sugar and pastry shell provide most of the carbohydrates, while the shell and margarine or coconut oil contribute much of the fat. Egg yolks and whites supply the protein. Pair a slice with fresh berries or another unsweetened fruit to add freshness to the plate.

Choosing the ingredients

The shell: A high fluted edge gives the meringue something to meet around the rim, helping cover the filling. Check that the shell is both gluten- and dairy-free if that matters for your ingredients.

The lemon: Fresh zest and juice bring both fragrant citrus oils and acidity. Grate the zest finely so it blends into the filling rather than leaving large pieces.

The fat: Use the specified dairy-free margarine or coconut oil. The choice changes the filling's flavour slightly, but either works in the recipe.

Why temper the yolks?

Tempering: Slowly whisking some hot starch mixture into the yolks warms them gradually before they go into the saucepan. This helps them blend smoothly into the filling.

Keep whisking as you add the hot mixture in both stages. A steady hand and gradual pour reduce the chance of getting lumps or cooked bits of egg.

How to judge the filling

Consistency: After the final few minutes of cooking, the filling should be very thick. A clear track left by the spatula is the recipe's cue that it is ready.

Prevent sticking: Stir in a circular motion and keep the spatula moving along the base of the pan. Once the filling is thick, take care not to leave it sitting over the heat.

Getting soft-peak meringue

Room-temperature whites: They are specified for this topping and should be beaten with the cream of tartar until foamy before the sugar goes in.

Gradual sugar: Add it a tablespoon at a time while beating, then stop when the whites hold a soft peak. This recipe does not call for beating to stiff peaks.

Covering the filling

Start at the edge: Spoon the meringue around the perimeter first, then spread it over the centre. Make sure it touches the fluted crust and covers the filling completely.

Bake for the stated 15 minutes, using the golden-brown colour as the visual cue. The full 4-hour room-temperature cooling time is important before cutting.

Serving ideas

The pie is rich and tangy, so serve it in modest slices after a meal. Fresh berries or a simple fruit salad make a bright accompaniment without competing with the lemon.

For cleaner slices, use a sharp knife and wipe it between cuts. Allow the pie to cool for at least 4 hours before serving.

Recipe notes & tips

• Use a heavy-based saucepan to help the filling heat evenly.
• Whisk continuously while bringing the filling to a simmer.
• Add the hot mixture to the yolks slowly while whisking.
• Keep the filling warm, covered and wrapped in a towel while you make the meringue.
• Spread the meringue right to the edge of the crust so no filling is exposed.
• Allow the full 4 hours of cooling before slicing.

Variations

• Coconut oil: Use the listed coconut oil instead of dairy-free margarine for a subtle coconut note.
• Extra zest: Add a little more finely grated lemon zest for a more pronounced citrus aroma.
• Individual pies: Divide the filling and meringue between small gluten- and dairy-free shells, adjusting the baking time to suit their size.
• Berry side: Serve each slice with fresh berries for a fruity accompaniment.
• Toasted finish: Follow the stated oven method and bake until the meringue is golden brown.

Common mistakes to avoid

• Adding the hot mixture too quickly: Drizzle it into the yolks gradually while whisking constantly.
• Leaving the filling unstirred: Keep whisking as it simmers so it does not stick to the pan.
• Stopping before it thickens: Cook until the spatula leaves a track through the filling.
• Leaving filling uncovered: Spread meringue to the crust edge and cover the whole surface.
• Slicing too soon: Cool the pie at room temperature for at least 4 hours before serving.

How to store

Cover and refrigerate leftover pie for up to 3 days. The meringue may soften as it sits; serve chilled, as reheating can affect its texture.

Frequently asked questions