Gluten Free Lemon Meringue Pie with Graham Crumb Crust Recipe
A beautiful gluten free twist on a classic bakery favourite. This lemon meringue pie features a golden, buttery gluten free graham crumb crust, a velvety, tart lemon curd filling, and a sweet, pillowy cloud of toasted meringue. It is an elegant, refreshing dessert that slices beautifully and satisfies every citrus craving.
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Servings: 1 pie
Ingredients
Ingredients
For the Gluten-Free Graham Crumb Crust:
- 1 ½ cups gluten-free graham cracker crumbs - 180g
- ¼ cup granulated sugar - 50g
- 6 tbsp unsalted butter, melted - 85g
For the Tangy Lemon Filling:
- 1 ⅓ cups granulated sugar - 265g
- ⅓ cup cornstarch - 40g
- 1 ½ cups cold filtered water - 360ml
- ½ cup fresh lemon juice (approx. 3–4 large lemons) - 120ml
- 1 tbsp lemon zest - finely grated
- 4 large egg yolks - reserve whites for the meringue
- 2 tbsp unsalted butter, cubed - 30g
For the Fluffy Meringue Topping:
- 4 large egg whites - room temperature
- ¼ tsp cream of tartar
- ½ cup extra-fine granulated sugar (castor sugar) - 100g
- ½ tsp pure vanilla extract
Equipment
- 9-inch (23 cm) pie plate
- Medium saucepan
- Whisk and silicone spatula
- Stand mixer or electric hand mixer
- Measuring cups and spoons
- Citrus juicer and fine zester
Instructions
Step-by-Step Instructions
Prepare the Crust:
- Preheat your oven to 350°F (175°C). In a bowl, toss the gluten-free graham crumbs and sugar together. Pour in the melted butter and stir until evenly moistened. Press the mixture firmly into the bottom and up the sides of your 9-inch pie plate. Bake for 8 to 10 minutes until fragrant and set. Set aside to cool slightly.1 1/2 cups gluten-free graham cracker crumbs, 1/4 cup granulated sugar, 6 tbsp unsalted butter, melted
Cook the Lemon Base:
- In a medium saucepan, whisk together the sugar and cornstarch. Gradually whisk in the cold water, fresh lemon juice, and lemon zest until smooth. Place over medium heat and cook, stirring constantly, until the mixture comes to a boil and thickens significantly into a translucent gel.1 1/3 cups granulated sugar, 1/3 cup cornstarch, 1 1/2 cups cold filtered water, 1/2 cup fresh lemon juice (approx. 3–4 large lemons), 1 tbsp lemon zest
Temper and Add Egg Yolks:
- In a separate bowl, lightly beat your egg yolks. Whisking constantly, slowly drizzle about half a cup of the hot lemon mixture into the egg yolks to raise their temperature safely without scrambling. Pour the tempered yolks back into the saucepan, return to medium-low heat, and cook for another 2 minutes while stirring. Remove from heat and stir in the cubed butter until melted.4 large egg yolks, 2 tbsp unsalted butter, cubed
Whip the Meringue:
- In a perfectly clean glass or stainless steel bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar one tablespoon at a time, turning the mixer to high. Continue beating until stiff, glossy peaks form and the sugar is completely dissolved. Stir in the vanilla extract.4 large egg whites, 1/4 tsp cream of tartar, 1/2 cup extra-fine granulated sugar (castor sugar), 1/2 tsp pure vanilla extract
5.Assemble and Bake:
- Pour the hot lemon filling directly into your prepared crust. Immediately spread the meringue over the hot filling, ensuring you spread it all the way to the edges to touch and seal against the graham crust. Bake at 350°F (175°C) for 12 to 15 minutes, or until the meringue peaks are beautifully golden brown.