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Lemon Meringue Pie Recipe--Gluten Free & Corn Free

Updated October 6, 2018

"Fantastic!"

"Best Lemon Meringue Pie recipe, ever!"

That is what taste testers say when they experience this gluten-free, corn-free Lemon Meringue Pie.

Perfect fresh lemon taste; not too sweet, not too tart.


Lemon Meringue Pie Recipe Making Tips

Use the back of a table spoon to decorate your Meringue Pie Topping with dips, swirls or pretty peaks.Use the back of a table spoon to decorate your Meringue Pie Topping with dips, swirls or pretty peaks.

Volume is everything when making meringue for topping a Lemon Meringue Pie recipe.

For the fluffiest and lightest meringue, ingredients, kitchen equipment and tools should be at room temperature.

Since oils and fats destroy meringues, make sure all kitchen equipment and tools are clean and dry.

Avoid using plastic kitchen equipment and tools, because the porous surfaces tend to attract and hold residual fats and oils.

Egg yolks contain fat, which destroys meringues.

Aged eggs whites yield the most volume when whipped than do fresh eggs; choose eggs 4 to 7 days old.


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Chilled eggs separate easier.

For more success, consider using a specially designed egg separator.

Separate cold eggs in advance, and then set aside egg whites to come to room temperature for 30 minutes before whipping them.

To prevent yolks from breaking and ruining the egg whites, crack open eggs and separate, one at a time, into a custard cup, and then transfer the egg white to a large mixing bowl.


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Whipping eggs with an electric stand mixer will yield a more voluminous and stable meringue than one whipped using an electric hand mixer.

To prevent meringue from "weeping" and "shrinking" during baking, whip in sugar until completely dissolved.


How to Bake a Lemon Meringue Pie Recipe

The heat from baking a Lemon Meringue Pie recipe induces a chemical change in the proteins of egg whites and yolks, causing them to become firm.

High heat causes these egg proteins to shrink and toughen.


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The key to perfect Lemon Meringue Pie recipes is to bake them in a low temperature oven, just long enough for the egg white in the meringue to be hard-cooked, but tender, and so the meringue does not crack, break or fall.

For best results, use an oven thermometer to check the oven temperature before baking a Lemon Meringue Pie recipe.


DO NOT OPEN THE OVEN DOOR!

NO SNEAKING A PEEK!

Meringue pie toppings are prone to "fall", and may weep, separate from the baked pie shell, crack or break when subjected to drafts.

Always cool meringue pies in a draft-free place.


Lemon Meringue Pie Recipe Storage Tips

Meringue pies should be chilled before serving, otherwise the filling will be too soft to serve.

Allow Lemon Meringue Pie recipes hot from the oven to cool at room temperature for 4 hours.

To cover a meringue pie before refrigerating, insert toothpicks halfway into meringue to hold plastic wrap away from surface of pie.

Cover loosely with plastic wrap and chill for 2 hours before serving.


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To serve a Lemon Meringue Pie recipe, dip a pie server into cold water before cutting a piece of pie to prevent meringue from sticking. 

Lemon Meringue Pie recipes do not hold or freeze well and are best served the same day they are baked.





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Lemon Meringue Pie Recipe--Gluten Free & Corn Free


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Lemon Meringue Pie Recipe--Gluten Free & Corn Free


Lovely lemony lusciousness! An old fashioned Lemon Meringue Pie recipe just like Grandma used to make.

Prep Time: 30 minutes
Cook Time: 40 minutes
Yield: 8 servings

Lemon Pie Filling

Ingredients:
- 1 Baked Pie Shell
- 1 1/2 cups granulated white sugar
- 1/3 cup, plus 1 tablespoon potato starch
- 1 1/4 cups cold water
- 3/4 cup cold lemon juice
- 3 eggs, separated and room temperature, reserve egg whites for Meringue Pie Topping
- 3 tablespoons butter, room temperature
- 2 tablespoons grated fresh lemon peel
- Meringue Pie Topping

Instructions:
1. Preheat oven to 300°F.
2. In a medium saucepan combine sugar, potato starch, water and lemon juice.
3. Bring to a simmer over medium heat, stirring constantly, until mixture thickens and becomes translucent, about 5 minutes.
4. Whisk in egg yolks until well combined.
5. Whisk in butter and lemon peel.
6. Stirring constantly, bring to a simmer over medium heat just until mixture thickens, and then cook for 1 minute more.
7. Immediately pour hot lemon pie filling into Baked Pie Shell.
8. Cover hot pie filling with Meringue Pie Topping, being careful to seal meringue to edge of Baked Pie Shell to prevent weeping and shrinking.
9. Decorate top by swirling meringue or pulling up "peaks" with a table knife.
10. Bake for 30 minutes; DO NOT OPEN OVEN DOOR!.
11. Cool pie in a draft free place to prevent meringue from falling, 2 to 4 hours.
12. Loosely cover with plastic wrap and chill for at least 2 hours.
13. To cut chilled meringue pie cleanly for serving, use a sharp knife dipped into cold water.

Meringue Pie Topping

Ingredients:
- 3 egg whites, room temperature
- 1/4 teaspoon cream of tartar
- dash salt
- 1/2 cup granulated white sugar
- 1 teaspoon Homemade Vanilla Extract

Instructions:
1. In a large mixing bowl, add egg whites, cream of tartar and salt.
2. With an electric mixer, beat egg whites just until soft peaks form.
3. Add sugar, slowly sprinkling it over meringue 1 tablespoon at a time; continue beating just until stiff glossy peaks form; DO NOT OVER BEAT!
4. Beat in vanilla extract.

Tags:
Gluten-free, Corn-free, Dairy-free, Low Fat, Nut-free, Soy-free, Vegetarian




Variations

Brown Sugar Meringue Pie Topping

  1. Omit granulated white sugar.
  2. Add 1/2 cup packed brown sugar.
  3. Prepare as directed in Meringue Pie Topping recipe.


Lime Meringue Pie

Ingredients

  • 1 Baked Pie Shell
  • 1 1/2 cups granulated white sugar
  • 1/3 cup potato starch
  • 1 1/4 cups cold water
  • 1/2 cup cold lime juice
  • 3 eggs, separated and room temperature, reserve egg whites for Meringue Pie Topping
  • (omit butter in key recipe)
  • 1 tablespoon grated fresh lime peel
  • 2 drops gluten-free green food coloring, if desired
  • Meringue Pie Topping

Instructions

  1. Prepare and cook pie filling.
  2. Immediately pour hot lime pie filling into Baked Pie Shell.
  3. Cover hot pie filling with Meringue Pie Topping, being careful to seal meringue to edge of Baked Pie Shell to prevent weeping and shrinking.
  4. Decorate top by swirling meringue or pulling up "peaks" with a table knife.
  5. Bake and cool pie as directed in key recipe.


Metric Measurements--Lemon Pie Filling

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • 1 Baked Pie Shell
  • 375 ml granulated white sugar
  • 100 ml potato starch
  • 310 ml cold water
  • 180 ml cold lemon juice
  • 3 eggs, separated and room temperature, reserve egg whites for Meringue Pie Topping
  • 45 ml butter, room temperature
  • 30 ml grated fresh lemon peel
  • Meringue Pie Topping

Instructions

  1. Preheat oven to 150°C, Gas Mark 2.
  2. In a medium saucepan combine sugar, potato starch, water and lemon juice.
  3. Bring to a simmer over medium heat, stirring constantly, until mixture thickens and becomes translucent, about 5 minutes.
  4. Whisk in egg yolks until well combined.
  5. Whisk in butter and lemon peel.
  6. Stirring constantly, bring to a simmer over medium heat just until mixture thickens, and then cook for 1 minute more.
  7. Immediately pour hot lemon pie filling into Baked Pie Shell.
  8. Cover hot pie filling with Meringue Pie Topping, being careful to seal meringue to edge of Baked Pie Shell to prevent weeping and shrinking.
  9. Decorate top by swirling meringue or pulling up "peaks" with a table knife.
  10. Bake for 30 minutes; DO NOT OPEN OVEN DOOR!
  11. Cool pie in a draft free place to prevent meringue from falling, 2 to 4 hours.
  12. Loosely cover with plastic wrap and chill for at least 2 hours.
  13. To cut chilled meringue pie cleanly for serving, use a sharp knife dipped into cold water.


Metric Measurements--Meringue Pie Topping

Ingredients

  • 3 egg whites, room temperature
  • 1.25 ml cream of tartar
  • dash salt
  • 125 ml granulated white sugar
  • 5 ml Homemade Vanilla Extract

Instructions

  1. In a large mixing bowl, add egg whites, cream of tartar and salt.
  2. With an electric mixer, beat egg whites just until soft peaks form.
  3. Add sugar, slowly sprinkling it over meringue 1 tablespoon at a time; continue beating just until stiff glossy peaks form; DO NOT OVER BEAT!
  4. Beat in vanilla extract.


Orange Meringue Pie

Ingredients

  • 1 Baked Pie Shell
  • 1 cup granulated white sugar
  • 1/3 cup potato starch
  • 1 cup cold water
  • 1 cup cold orange juice
  • 1 tablespoon cold lemon juice
  • 3 eggs, room, separated and room temperature
  • 1 tablespoon butter, room temperature
  • 2 tablespoons grated fresh orange peel
  • Meringue Pie Topping

Instructions

  1. Prepare and cook pie filling as directed in key recipe.
  2. Immediately pour hot lime pie filling into Baked Pie Shell.
  3. Cover with hot pie filling with Meringue Pie Topping, being careful to seal meringue to edge of Bake Pie Shell to prevent weeping and shrinking.
  4. Decorate top by swirling meringue or pulling up "peaks" with a table knife.
  5. Bake and cool pie as directed in key recipe.


Pineapple Meringue Pie

Ingredients

  • 1 Baked Pie Shell
  • 1 cup granulated white sugar
  • 4 tablespoons potato starch
  • 1/2 cup cold water
  • 1 cup cold pineapple juice
  • 1 tablespoon cold lemon juice
  • 3 eggs, room, separated and room temperature
  • 3 tablespoons butter, room temperature
  • 1 1/2 tablespoons grated fresh lemon peel
  • 1 1/4 cups well drained crushed pineapple
  • Meringue Pie Topping

Instructions

  1. Prepare and cook pie filling as directed in key recipe.
  2. Stir in crushed pineapple.
  3. Immediately pour hot lime pie filling into Baked Pie Shell.
  4. Cover with Meringue Pie Topping, being careful to seal meringue to edge of Baked Pie Shell to prevent weeping and shrinking.
  5. Decorate top by swirling meringue or pulling up "peaks" with a table knife.
  6. Bake and cool pie as directed in key recipe.


Sour Cream Raisin Meringue Pie

Ingredients

  • 1 Baked Pie Shell
  • 1 1/8 cups granulated white sugar
  • 2 tablespoons potato starch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon grated nutmeg
  • 1 1/2 cups sour cream
  • 3 eggs, separated and room temperature, reserve egg whites for Brown Sugar Meringue Pie Topping
  • 1 tablespoon lemon juice
  • 1 1/2 cup raisins

Instructions

  1. Prepare and cook pie filling as directed in key recipe.
  2. Stir in raisins.
  3. Immediately pour hot lime pie filling into Baked Pie Shell.
  4. Cover with Brown Sugar Meringue Pie Topping, being careful to seal meringue to edge of Baked Pie Shell to prevent weeping and shrinking.
  5. Decorate top by swirling meringue or pulling up "peaks" with a table knife.
  6. Bake and cool pie as directed in key recipe.






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