Gluten-Free Lemon Meringue Pie

By Lydia Wallie, Nutrition Director

Prep Time: ~ 1 hour

Difficulty Level: Intermediate to Advanced

Servings: 4-8

Crust Ingredients

  • 1 tsp Honey

  • 1 Egg

  • 1-2 tbsp soft Coconut Oil

  • Dash of Himalayan Salt

  • 1 tsp Water

  • 1/2 cup Gluten-Free Flour Blend (Trader Joe’s)

Crust Directions

  1. Preheat the oven to 350 degrees.

  2. Mix all the crust ingredients until a moldable ball forms. 

  3. Roll this between sheets of parchment paper to about 1/4 inch thick, adding flour or water as needed to keep it from falling apart or sticking. 

  4. Coat the inside of a round 8-inch pie pan with coconut oil (so it won’t stick) and place the pie crust inside.

  5. Bake the crust for 6 minutes at 350 degrees. When the crust is baked, let it sit out of the oven as you continue working on the filling and meringue.

Filling Ingredients

  • 3-4 large Lemons (or 5-6 smaller ones) squeezed (= 1/2 cup Lemon Juice)

  • 1 tbsp grated Lemon Zest

  • 1/4 cup Honey

  • 1/2 cup Arrowroot

  • 1 1/2 cups Water

  • 5 Egg Yolks (beaten)

Filling Directions

  1. Start by heating the water, lemon juice, and arrowroot on the stove over medium heat. 

  2. Mix the egg yolks, honey, and lemon zest separately.  

  3. Stir the arrowroot mixture constantly until it reaches a boil, then add tablespoons little by little to the egg yolk mixture until it is tempered. 

  4. Once you have incorporated several tablespoons and the mixture is warmer, add it to the pan and continue to stir on low until the mixture thickens (about 2 minutes). When the mixture is thick, let it cool for a few minutes before pouring it into the crust.

Meringue Ingredients

  • 5 Egg Whites

  • 1 tsp Cream of Tartar (or white vinegar)

  • 1 1/2 tbsp Honey

Meringue Directions

  1. The last step is the meringue. Beat the egg whites until frothy. 

  2. Add cream of tartar (or vinegar) and honey and mix on medium-high in a stand mixer until peaks form. Or do it by hand for 20 minutes until your arms start to feel like they’re going to fall off. Watch this video if you want to learn a better way!

  3. When the peaks form, spread the meringue over the filling and bake for 10-15 minutes until the meringue browns on top.

Recipe by Marie Wallie

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