This amazing gluten-free lemon meringue pie is the perfect dessert for any special occasion (Mother’s day, Easter, Christmas or any other holiday). A deliciously light and flaky crust filled with smooth, citrusy lemon curd and topped with a sweet and stable Italian meringue that doesn’t weep even after a few days. Totally dairy-free too, but honestly you wouldn’t care!
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Jump to:
- When Life Gives Your Lemons…
- What is Lemon Meringue Pie?
- Celebrate with Lemon Pie All Year Round
- Why This Recipe Works:
- How to Make Gluten-Free Lemon Meringue Pie Recipe (Step by Step)
- Ingredients for the Crust
- Pie Crust Notes:
- How to Make the Pie Crust:
- Ingredients for the Lemon Curd
- Lemon Curd Notes:
- How to Make Lemon Curd
- Ingredients/Notes for the Italian Meringue:
- How to Make Italian Meringue
- Assembling the Pie
- Dish by Dish Tips/Tricks
- Recipe FAQs:
- Other Lemon Recipes You’ll Love:
- Other Gluten-Free Holiday Pie Recipes:
- Dessert Recipes to Indulge In:
- Gluten-Free Lemon Meringue Pie (Dairy-Free)
When Life Gives Your Lemons…
The saying goes that when life gives you lemons, you make lemonade (which I love by the way, with ginger and mint).
But when you spend as much time baking and cooking as I do, I prefer to say that when life gives you lemons, you make a variety of lemon desserts such as this creamy lemon curd, this easy lemon yogurt cake, citrusy lemon muffins, or this no-bake lemon cheesecake.
And for the icing on the top, I say, go for a rich, decadent lemon meringue pie befitting of all special occasions worth celebrating.
What is Lemon Meringue Pie?
Basically speaking, the name gives it away. Lemon meringue pie (or sometimes also called lemon pie) is literally a dessert pie made with a short crust pastry crust, filled with a rich and creamy citrus lemon curd, and then topped with airy, light meringue.
Originating in Philadelphia during the Victorian-era, lemon meringue pie was invented by Elizabeth Goodfellow, the owner of a pastry shop and America’s first cooking school for young ladies.
Since then, this lemon pie has become a super popular dessert that is perfect for the spring season, but honestly you can even enjoy it all-year-round. While it does require quite a few steps to make (and a bit of organization in the kitchen), I honestly think it’s one the best lemon desserts you could make to celebrate any special occasion (or any special someone).
Celebrate with Lemon Pie All Year Round
Mother’s day? Prepare this lemon pie for mom to show her how much she means to you. Easter? Bake this homemade lemon meringue pie and share it with family and friends. 4th of July? Hey more power to you if you show up to the party with this beautiful pie.
Thanksgiving? I assure you this gluten-free dairy-free lemon meringue pie will be as much as a star alongside our favorite crustless pumpkin pie, sweet potato pie and decadent pecan pie. Christmas? You bet Santa’s gonna be happy to see a large slice of lemon pie on the table together with this vibrant cranberry pie.
You get what I mean. This beautiful and amazingly delicious lemon dessert is one heck of a recipe that everyone will enjoy, no matter which season you’re in or what occasion you’re celebrating.
In my opinion it’s so good that you can hold a party just to celebrate eating it.
Why This Recipe Works:
- Simple Ingredients: The ingredients required for this recipe for lemon meringue pie are simple and easily accessible at the grocery store (nothing fancy required!)
- Flexible: I show you how to make your own gluten-free pie crust, but if you rather, you can simply use a store bought pie crust too!
- Totally Gluten-Free & Dairy-Free: Since this is a 100% dairy-free and gluten-free version of the traditional lemon meringue pie, it means that those with Celiac disease or gluten or lactose intolerances can still enjoy this lemon pie recipe without issues!
How to Make Gluten-Free Lemon Meringue Pie Recipe (Step by Step)
We’ll be making a gluten-free and dairy-free version of this pie, and you’ll need 3 main elements:
(1) Gluten-Free Pie Crust
(2) Lemon Curd Filling
(3) Meringue
Ingredients for the Crust
Here’s a visual overview of the ingredients required to make the gluten-free pie crust.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post).
Pie Crust Notes:
- Pie Crust: I’ve included instructions for how to make our favorite gluten-free and dairy-free pie crust, but you can use any pie crust recipe you prefer. For convenience, you can also use a store-bought pie crust (in that case, it make the whole process easier and quicker).
- All-Purpose Gluten-Free Flour: I recommend using a good quality all-purpose gluten-free flour blend that is made up of a mix of lighter flours/starches (such as rice flour, corn starch, tapioca starch) and that includes xanthan gum, which acts as a replacement for gluten in gluten-free flours). I do NOT recommend using a gluten-free blend that uses heavier flours such as garbanzo bean flour as that will result in a denser final texture.
- Sugar: I used light brown sugar, but you may also use regular white sugar, dark brown sugar, or even coconut sugar if you prefer. If you diabetic or insulin resistant, I highly recommend that you use granulated monkfruit sweetener instead (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Coconut Oil: I like using refined coconut oil which has a neutral taste (as opposed to extra virgin coconut oil which has a more pronounced coconut flavor and smell). Alternatively, if you are not lactose-intolerant, feel free to use butter in equal quantities instead.
- Egg: The egg helps to bind the pie crust ingredients together, so make sure you don’t leave it out!
How to Make the Pie Crust:
1. Preheat and Grease
Preheat the oven to 425F and grease a pie pan with a removable bottom.
2. Prepare the Pie Crust Dough
In a large mixing bowl, whisk the gluten-free flour and sugar until fully combined. Add chilled coconut oil and cut the coconut oil into the flour (either with a pastry cutter, two knives, or use the back of a fork to press the coconut oil into the flour).
You’ll get an off-white crumbly mixture with the texture of coarse sand. Add the beaten egg and mix well. The mixture will still be crumbly, but will be slightly pale yellow now. Add cold water 1 tablespoon at a time, mixing with a spoon until you get a dough that holds together (better to have a dough that’s a little too moist than too dry).
3. Roll out the Dough
Shape dough into a disc and then use a rolling pin to roll out the dough between two pieces of parchment paper until the dough is slightly larger than your pie tin.
4. Press Dough into Pie Tin or Pie Plate
Remove the top parchment paper and then place your hand below the bottom piece of parchment to flip the dough onto a tart pan, pie tin or pie plate, then slowly peel off the remaining parchment paper as you press the dough into the tin.
Note that the dough may break, but don’t worry as you can easily press the dough back into place (it will still look beautiful once baked).
5. Par-Bake the Crust
Brush the exposed edges with egg wash, and then bake crust for 20 minutes at 425F until the crust is firm and the edges are golden brown. Once done, remove from the oven and let cool.
(Tip: To prevent the crust from rising up, you can place pie weights on the crust before par-baking it.)
Ingredients for the Lemon Curd
Here’s a visual overview of the ingredients required to make the lemon pie filling.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post).
Lemon Curd Notes:
- Sugar: I used regular white sugar, but you may also use light brown sugar. If you diabetic or insulin resistant, I highly recommend that you use granulated monkfruit sweetener instead (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Eggs: While some lemon curd recipes only use egg yolks, this one uses whole eggs, so there’s no need to separate whites from yolks.
- Coconut Oil: I like using refined coconut oil which has a neutral taste (as opposed to extra virgin coconut oil which has a more pronounced coconut flavor and smell). Alternatively, if you are not lactose-intolerant, feel free to use regular melted butter in equal quantities instead.
- Strain the Curd: While straining the lemon curd through a fine-mesh strainer requires a small extra step, it is definitely a step that will ensure you get a smooth and creamy curd without any extra bits of lemon zest.
How to Make Lemon Curd
1. Cook the Lemon Curd
- Microwave Option: While the crust is par-baking, prepare the curd. Combine the sugar and eggs together in a microwave-proof large bowl, and whisk well until combined. Add the lemon juice, zest, and melted coconut oil together and mix well. Cook the mixture on high heat in the microwave for 1-minute intervals, whisking well after each minute. This should take between 3 to 7 minutes, depending on the strength of your microwave. You’ll know the lemon curd is ready once the mixture is thick and coats the back of a spoon.
- Stovetop Option: To make it on the stovetop, stir the eggs, sugar, and lemon zest in a small pot or medium saucepan. Heat the mixture over low heat until well-combined before adding in lemon juice and coconut oil and mixing well. Make sure to whisk the mixture constantly until it thickens (approximately 5 to 10 minutes). Do not get distracted as that can make the difference between a smooth curd or an eggy mess. You’ll know the lemon curd is ready once the mixture is thick and coats the back of a spoon.
2. Strain the Curd
Strain the tangy lemon curd through a fine-mesh strainer to filter out any lemon rind and ensure that it becomes as smooth and silky as possible. Let the curd cool for at least 10 minutes.
Ingredients/Notes for the Italian Meringue:
- You’ll need just 3 simple ingredients for the meringue: sugar, water and egg whites.
- The meringue recipe I’ve included makes an Italian meringue, which includes more steps than the more commonly used French meringue (which only requires you to beat egg whites with sugar until stiff peaks form, but is much less stable) because you have to make a syrup, but will ensure you get a firmer and more durable meringue that doesn’t weep or lose its shape after one day.
How to Make Italian Meringue
1. Make the Syrup
Combine sugar and water in a medium pot, stirring over low heat until sugar is totally dissolved. Once dissolved, turn heat on to high until the syrup comes to a boil.
2. Whisk the Egg Whites
Meanwhile, place egg whites in a heat-proof bowl and whip egg whites with a hand mixer until you get firm peaks (about a few minutes). Let syrup boil until it reaches 240F, before pouring the hot syrup into the whipped egg whites, mixing continuously until incorporated and the bottom of the bowl has cooled and the meringue has reached room temperature.
Assembling the Pie
1. Preheat Oven
Preheat oven to 350F and arrange rack to lower-third position.
2. Fill the Crust
Fill the par-baked cooled crust with the cooled lemon filling.
3. Spread Meringue Over Lemon Curd
Scoop the meringue over the lemon curd and gently spread it evenly all over with a rubber spatula. Use the back of a large spoon to make decorate peaks.
4. Bake
Bake the gluten-free lemon pie for 25 to 30 minutes until the peaks of the meringue are brown. If the meringue is browning too much, tent the pie gently with aluminium foil.
5. Cool Completely
Once the gluten-free dairy-free lemon meringue pie is baked, remove it from the oven let it cool on a cooling rack for at least 1 hour until it comes to room temperature. Chill the gluten-free lemon meringue pie for at least 4 hours (or better yet, overnight) before slicing and serving.
Dish by Dish Tips/Tricks
- Use Pre-Made Crust for Convenience: If you want to shorten the process, simply use a store-bought gluten-free pie crust instead of making the crust from scratch.
- Prepare the Crust and Curd Ahead of Time: You can prepare the crust and the curd ahead of time and store them separately in the refrigerator for a few days. When you want to make the pie, simply make the meringue and then assemble and bake according to the recipe below.
Recipe FAQs:
To store any leftover lemon meringue pie, place in it an airtight container or wrap it with plastic wrap and store in the refrigerator for up to 4 days.
To freeze the lemon meringue pie, place it in an airtight container and freeze it for up to 2 weeks. Let the gluten-free lemon pie thaw in the refrigerator for at least a 1 hour before slicing.
Yes, definitely! In fact, you can make the dairy-free lemon meringue pie ahead of time and let it chill in the refrigerator for up to a day before serving.
Traditionally, butter is often used in making lemon pie crust as well as lemon curd, and since regular butter contains dairy, lemon meringue pie is usually not dairy-free (unless specifically said to be so).
Other Lemon Recipes You’ll Love:
- No-Bake Lemon Cheesecake (Gluten-Free, Vegan)
- Lemon Blueberry Cake (Gluten-Free, Dairy-Free)
- Easy Lemon Curd (Gluten-Free, Dairy-Free)
- Easy Lemon Yogurt Cake (Gluten-Free, Dairy-Free Option)
- Lemon Cornmeal Cake (Gluten-Free)
- Honey Lemon Shortbread (Gluten-Free, Dairy-Free)
- Lemon Crinkle Cookies (Gluten-Free, Dairy-Free)
- Lemon Muffins (Gluten-Free)
Other Gluten-Free Holiday Pie Recipes:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintGluten-Free Lemon Meringue Pie (Dairy-Free)
- Total Time: 5 hours 10 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
This amazing gluten-free lemon meringue pie is the perfect dessert for any special occasion (think Mother’s day, Christmas, Easter, or any day you want to celebrate at all). A deliciously light and flaky crust filled with smooth, citrusy lemon curd and topped with a sweet and stable Italian meringue that doesn’t weep even after a few days. Totally dairy-free too, but honestly you wouldn’t care!
Ingredients
For the Pie Crust:
- 2 cups gluten-free all-purpose flour + more for dusting
- 2 tablespoons light brown sugar
- 1/2 cup coconut oil, chilled and solid
- 1 egg, beaten + extra for brushing
- 2/3 cup cold water
For the Lemon Curd:
- 6 large eggs
- 1 1/3 cup white sugar
- 2 cups fresh lemon juice (approx. 8 – 9 medium lemons)
- zest of 4 lemons
- 1 cup coconut oil
For the Meringue:
- 1 1/2 cups white sugar
- 1/2 cup water
- 4 egg whites
Instructions
(1) Make the Pie Crust:
- Preheat and Grease: Preheat the oven to 425F and grease a pie pan with a removable bottom.
- Prepare the Pie Crust Dough: In a large mixing bowl, whisk the gluten-free flour and sugar until fully combined. Add chilled coconut oil and cut the coconut oil into the flour (either with a pastry cutter, two knives, or use the back of a fork to press the coconut oil into the flour). You’ll get an off-white crumbly mixture with the texture of coarse sand. Add the beaten egg and mix well. The mixture will still be crumbly, but will be slightly pale yellow now. Add cold water 1 tablespoon at a time, mixing with a spoon until you get a dough that holds together (better to have a dough that’s a little too moist than too dry).
- Roll out Dough: Shape dough into a disc and then roll out the dough between two pieces of parchment paper until the dough is slightly larger than your pie tin.
- Press Dough into Pie Tin: Remove the top parchment paper and then place your hand below the bottom piece of parchment to flip the dough onto your pie tin, then slowly peel off the remaining parchment paper as you press the dough into the tin. Note that the dough may break, but don’t worry as you can easily press the dough back into place (it will still look beautiful once baked).
- Par-Bake the Crust: Brush the exposed edges with egg wash, and then bake the crust for 20 minutes at 425F until the crust is firm and the edges are golden brown. Once done, remove from the oven and let cool.
(2) Prepare the Lemon Curd:
- Cook the Lemon Curd: While the crust is par-baking, prepare the curd. Combine the sugar and eggs together in a large microwave-proof bowl, and whisk well until combined. Add the lemon juice, zest, and melted coconut oil together and mix well. Cook the mixture on high heat in the microwave for 1-minute intervals, whisking well after each minute. This should take between 3 to 7 minutes, depending on the strength of your microwave. You’ll know the lemon curd is ready once the mixture is thick and coats the back of a metal spoon.
- Strain the Curd: Strain the lemon curd through a fine-mesh strainer to ensure that it becomes as smooth and silky as possible. Let the curd cool for at least 10 minutes.
(3) Make the Meringue:
- Make the Syrup: Combine sugar and water in a medium pot, stirring over low heat until sugar is totally dissolved. Once dissolved, turn heat on to high until the syrup comes to a boil.
- Whisk Egg Whites: Meanwhile, whisk egg whites with a hand mixer in a heat-proof bowl until you get firm peaks (about a few minutes). Let syrup boil until it reaches 240F, before pouring the hot syrup into the whipped egg whites, mixing continuously until incorporated and the bottom of the bowl has cooled and the meringue has reached room temperature.
(4) Assemble and Finish Baking the Lemon Meringue Pie:
- Preheat Oven: Preheat oven to 350F and arrange rack to lower-third position.
- Fill the Crust: Fill the par-baked pie crust with the cooled lemon curd.
- Spread Meringue Over Lemon Curd: Scoop the meringue over the lemon curd and gently spread it evenly all over. Use the back of a large spoon to make decorate peaks.
- Bake: Bake the pie for 25 to 30 minutes until the peaks of the meringue are brown. If the meringue is browning too much, tent the pie gently with aluminium foil.
- Cool Completely: Once the pie is baked, remove it from the oven let it cool on a cooling rack for at least 1 hour until it comes to room temperature. Chill the lemon meringue pie for at least 4 hours (or better yet, overnight) before slicing and serving.
Notes
Pie Crust Notes:
- Pie Crust: I’ve included instructions for how to make our favorite gluten-free and dairy-free pie crust, but you can use any pie crust recipe you prefer. For convenience, you can also use a store-bought pie crust (in that case, it make the whole process easier and quicker).
- All-Purpose Gluten-Free Flour: I recommend using a good quality all-purpose gluten-free flour blend that is made up of a mix of lighter flours/starches (such as rice flour, corn starch, tapioca starch) and that includes xanthan gum, which acts as a replacement for gluten in gluten-free flours). I do NOT recommend using a gluten-free blend that uses heavier flours such as garbanzo bean flour as that will result in a denser final texture.
- Sugar: I used light brown sugar, but you may also use regular white sugar, dark brown sugar, or even coconut sugar if you prefer. If you diabetic or insulin resistant, I highly recommend that you use granulated monkfruit sweetener instead (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Coconut Oil: I like using refined coconut oil which has a neutral taste (as opposed to extra virgin coconut oil which has a more pronounced coconut flavor and smell). Alternatively, if you are not lactose-intolerant, feel free to use butter in equal quantities instead.
- Egg: The egg helps to bind the pie crust ingredients together, so make sure you don’t leave it out!
Lemon Curd Notes:
- Lemon Curd Recipe: The lemon curd recipe I’ve used is simply double the quantity of our favorite microwave lemon curd. In the case that you don’t have a microwave, you can also make the lemon curd on the stovetop. To make it on the stovetop, stir the eggs, sugar, and lemon zest in a small pot. Heat the mixture over low heat until well-combined before adding in lemon juice and coconut oil and mixing well. Make sure to whisk the mixture constantly until it thickens (approximately 5 to 10 minutes). Do not get distracted as that can make the difference between a smooth curd or an eggy mess. Once curd is ready, remove from the stovetop and strain it through a fine-mesh sieve to get rid of any lemon zest.
- Sugar: I used regular white sugar, but you may also use light brown sugar. If you diabetic or insulin resistant, I highly recommend that you use granulated monkfruit sweetener instead (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Eggs: While some lemon curd recipes only use egg yolks, this one uses whole eggs, so there’s no need to separate whites from yolks.
- Coconut Oil: I like using refined coconut oil which has a neutral taste (as opposed to extra virgin coconut oil which has a more pronounced coconut flavor and smell). Alternatively, if you are not lactose-intolerant, feel free to use butter in equal quantities instead.
- Strain the Curd: While straining the lemon curd through a fine-mesh strainer requires a small extra step, it is definitely a step that will ensure you get a smooth and creamy curd without any extra bits of lemon zest.
Meringue Notes:
- The meringue recipe I’ve included makes an Italian meringue, which includes more steps than the more commonly used French meringue (which only requires you to beat egg whites with sugar until stiff peaks form, but is much less stable) because you have to make a syrup, but will ensure you get a firmer and more durable meringue that doesn’t weep or lose its shape after one day.
This recipe was originally published in April 2021, but has since been republished to include clearer instructions, recipe notes and substitutions.
Meringue recipe adapted from: The Tough Cookie
- Prep Time: 35 mins
- Chilling Time: 4 hours
- Cook Time: 35 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
Grace Lim says
Hello Felicia,
This lemon Meringue Pie is always my favourite dessert – especially with the citrus lemon jest that is always so refreshing. Simply love enjoying this treat 🙂
Have a blessed day ahead!
Love,
Mum
Felicia Lim says
Yes I agree with you mummy! It’s a super refreshing dessert 🙂
Deanna says
Very strong lemon flavor! I did not strain the zest out, but I like it that way. I also made it sugar-free with allulose/erythritol mixture. Made the meringue have a bit of a gritty consistency, which might go away with powdered sugar sub. But the flavor was bang on and I’ll definitely be saving it and making it again.
Felicia Lim says
Hi Deanna!
So happy to hear that you enjoyed this lemon meringue pie, and thanks for letting me know how the substitutions work! If you want a finer consistency in your meringue, you could try blending the allulose/erythritol in a blender until it becomes a super fine powder! 🙂
Hope to see you on the blog again sometime soon!
Grace Lim says
Good morning Felicia,
This lemon meringue pie is a great dessert for any occasion – so yummy and refreshing with each bite into it! 🙂
I always savour with great joy whenever I treat myself to this lemon meringue pie.
Thank you for sharing this recipe with us!
With much love and blessings!
Mum
Felicia Lim says
Hi Mummy! So happy you enjoy this lemon meringue pie 🙂 Love you too!