This is the best and easiest Gluten Free Lemon Meringue Pie Recipe you’ll ever make, featuring a delicious low-carb almond flour crust and a sweet, tangy lemon filling. No kitchen torch needed! So, let’s make this amazing gluten free, sugar free lemon meringue pie!
Trending now: Easy, delicious Keto Cherry Meringue Pie Recipe.
Why Is This Gluten Free Lemon Meringue Pie Recipe So Amazing?
Firstly, this gluten free lemon meringue pie recipe is simply scrumptious. It’s also easy to make and above all low in carbs and calories – with only 186 calories per slice!
It also got the full approval of my neighbors like Sue who commented: “It was SO delicious I ended up getting a second slice!”
So join me as I walk you through each step of creating a mouthwatering gluten free lemon meringue pie. From making a delicious, low carb, gluten free crust to whipping up a tangy, sugar free lemon filling and achieving the perfect fluffy meringue topping, I’ll share my tips and tricks to ensure your pie turns out picture-perfect every time.
I understand that low carb, gluten free baking can be intimidating, but with my easy-to-follow instructions and helpful techniques, you’ll be making this crowd-pleasing dessert with confidence in no time. So grab your whisk, roll up your sleeves, and get ready to bake the easiest and the best healthy lemon meringue pie you’ve ever tasted.
Also popular: Gluten Free Lemon Squares Recipe.
This Sugar Free Lemon Meringue Pie Is Perfect for Healthy Diets
This pie is perfect for health-conscious eaters, diabetics and folks on alternative diets such as keto, gluten free, low carb, sugar free and Atkins.
Trending now: Sugar Free Red Velvet Cake.
Ingredients in This Gluten Free Lemon Meringue Pie Recipe
Creating a delicious sugar free, gluten free lemon meringue pie requires a few key ingredients that differ from a traditional recipe. These ingredients are essential for achieving the perfect texture and flavor without the use of gluten-containing flours.
Nutritious Gluten Free Almond Flour Pie Crust
For the naturally gluten free pie crust, you’ll need almond flour. This low-carb nut flour creates a tender, sturdy crust that perfectly complements the tangy lemon filling.
The ingredients in the lemon curd filling and fluffy meringue.
Sweet and Tangy Sugar Free Lemon Curd Filling
The lemon filling is the star of the show. So, it’s essential to use fresh lemon juice and zest to achieve the perfect balance of tart and sweet. Egg yolks, keto-friendly monk fruit and cornstarch as a thickening agent are also crucial for creating a smooth, creamy filling.
The Perfect Fluffy Meringue Topping with Monk Fruit
Finally, the airy meringue topping requires egg whites, powdered monk fruit, a dash of vanilla extract, and a pinch of cream of tartar to help stabilize the peaks and create a light, fluffy texture.
By carefully selecting and combining these ingredients, you can craft a gluten free lemon meringue pie that is visually stunning, delightfully delicious and above all healthy.
You might also love: Cranberry Curd Tart with Almond Crust.
How to Make Gluten Free Lemon Meringue Pie
Here’s an instructional video from my YouTube Channel that explains how to make this sugar-free lemon meringue pie recipe:
How to Make the Gluten Free Almond Flour Crust
Prepare the almond flour crust a day ahead to save time. Be sure to let it cool completely before adding the irresistible lemon filling.
Check out the quick video below from my YouTube channel for a step-by-step guide on making and fluting an almond flour pie crust!
Here are step-by-step instructions and photos to make the gluten free, almond flour pie crust for your lemon meringue pie.
1. Preheat your oven to 350°F (180°C).
2. In a large mixing bowl, combine almond flour, granulated sweetener of choice, salt, avocado oil or butter or dairy free butter, egg, vanilla.
Tip: The dough comes together in one minute in a stand mixer or food processor.
3. Roll dough into ball.
4. Shape dough into disk and place in pie pan.
5. Press the dough into the pie dish, making a flat bottom and moving outwards from the center. Shape sides making sure they are equally thick. A glass or mini sauce pan can help you flatten the bottom and build the sides.
7. If desired, flute the edges with your index finger or a mini spoon.
8. Then, prick the bottom of the pie with a fork.
9. Place the crust in an oven preheated to 350°F (180°C) for about 15 minutes or until the crust sets and is golden brown on the edges. Let it cool completely before filling.
Pro Tip: If you’re making an almond flour pie crust for the first time, keep an eye on it. If your oven doesn’t bake evenly, then rotate the pie at 8 minutes, so all sides brown evenly.
Prepare the Sweet and Tangy Lemon Curd Filling
The key to a delicious gluten free lemon meringue pie is the creamy, tangy lemon filling with the perfect amount of sweet.
Here’s a really easy, straightforward way to make lemon curd filling:
1. DON’T TURN ON THE FLAME YET: In a medium saucepan, whisk together 1 cup sugar or monk fruit (190 g), 5 tablespoons corn starch (50 g), 1/2 teaspoon salt.
2. Whisk in 1 and 1/4 cups water.
3. Whisk in a 1/2 cup fresh-squeezed lemon juice (about 2 lemons).
4. Add 1 tablespoon lemon zest – the yellow part only.
5. Whisk in 5 egg yolks.
6. NOW TURN ON THE FLAME AND COOK ON MEDIUM for about 5 minutes, whisking constantly. When the lemon curd filling gets really thick, reduce flame to low and whisk another minute or two. The lemon curd should thickly coat the back of a spoon.
7. TURN OFF THE FLAME and stir in 3 tablespoons butter (or a dairy-free alternative) until completely incorporated.
8. Pour the hot lemon curd filling into the cooled, pre-baked gluten free pie crust, smoothing the top with an offset spatula.
9. PRO TIP: Immediately scoop the French meringue (simple meringue) onto the hot lemon filling, using a spoon or offset spatula to create peaks. The filling’s heat will help bake the lower egg whites, so the eggs don’t weep or get watery. Then pop the gluten free lemon meringue pie in the oven and bake 10-12 minutes at 375°F (190°C) until your meringue is perfectly toasted.
Make the French Meringue for This Dairy Free Lemon Meringue Pie
The fluffy meringue topping is the crowning glory of a classic lemon meringue pie.
What Is a French Meringue?
A French meringue, or simple meringue, is a popular choice for lemon meringue pie.
For the best results, serve a lemon meringue pie with French meringue on the same day it’s made, as French meringues start to weep or become watery if refrigerated for too long.
Also try Sugar Free Plum Cake.
What Are the Benefits of Using French Meringue for Sugar Free Lemon Meringue Pie?
French meringue is easier to make with zero-calorie monk fruit because it doesn’t involve heating the egg whites and sweetener beforehand, as Swiss meringue does.
This is especially helpful since monk fruit sweetener melts at a different temperature and behaves differently with egg whites when heated compared to refined sugar.
In my experience, Swiss meringue works best when made with refined sugar. So, we’re sticking with French meringue for this recipe.
How to Make French Meringue
- In a clean, grease-free bowl, use an electric mixer or stand mixer with whisk attachment to beat 5 large egg whites and 1/4 teaspoon of cream of tartar on low for one minute. Then increase to medium speed until the egg whites begin to foam and increase in volume.
- Gradually add 1/2 cup of powdered sugar (or powdered sugar substitute) 1 tablespoon at a time, while continuing to beat the egg whites. Increase to high speed and add a 1/2 teaspoon vanilla. Keep beating until stiff, glossy peaks form, about 5-7 minutes.
- Spread or pipe the meringue topping over the hot lemon filling, piling it higher in the center and making sure you cover the entire surface. Be sure to seal the edges to the crust which helps prevent weeping.
- Use the back of a spoon or an offset spatula to create decorative swirls and peaks in the meringue. Remember: You need some peaks because the tops of the peaks brown and give lemon meringue pie its classic look.
- Bake pie at 375°F (190° C) for 10-12 minutes, or until the meringue is perfectly toasted.
Note: It is important to bake the French meringue because the raw egg whites haven’t been heated to a food-safe temperature of 160°F. - Remove the gluten free lemon meringue pie from the oven and let it to cool completely on a wire rack, about 1 hour.
- Once cooled, refrigerate covered for about 4 hours before serving.
Pro Tip: Pile the meringue high in the center to create a tall meringue.
FAQs about Gluten Free Lemon Meringue Pie Recipe
No, you bake and toast this gluten free meringue pie recipe in the oven.
Some meringues are a little tricky to cleanly slice. So here’s my tip: When you’re ready to slice the gluten free lemon meringue pie, put a sharp knife in a glass of boiling water. With the hot wet knife, slice the pie. Yes, the hot knife needs to be wet to cleanly slice through the pie. After each slice, wipe the knife and put it back in the hot water before slicing the next slice.
Yes, the Swiss meringue is smoother and silkier. It’s also more stable and doesn’t weep.
Yes, you can! Try making keto lemon curd, which is easy to prepare using monk fruit or your favorite sweetener. This version follows a traditional lemon curd recipe that doesn’t use cornstarch, as it’s designed to be a smooth, tangy condiment.
You might also enjoy: Gluten Free Stollen Recipe.
How to Store Gluten Free Lemon Meringue Pie
Gluten free lemon meringue pie is best eaten fresh but you can store it for a few days.
Refrigerate Gluten Free Lemon Meringue Pie
After it has cooled to room temperature, put the gluten free lemon meringue pie in a cake storage container and refrigerate it. Or wrap the pie loosely with plastic wrap or aluminum foil and place in the refrigerator. This will help maintain the texture and prevent the meringue from weeping, keeping the pie fresh for up to 2-3 days.
Can You Freeze Lemon Meringue Pie?
I don’t recommend freezing lemon meringue pie. The texture of the meringue can become rubbery and weep when thawed, and the filling may become watery and separate. For the best results, it’s better to enjoy your gluten free lemon meringue pie fresh.
Want More Healthy, Sugar Free Recipes?
Here are some more recipes to enjoy:
- Bourbon Pumpkin Pie
- Sugar Free Angel Food Cake Recipe for Diabetics
- Sugar Free Apple Turnovers
- Sugar Free Pecan Pie
- Vegan Lemon Curd
Scroll Down for the Recipe
Gluten Free Lemon Meringue Pie Recipe: A Sugar Free Lemon Meringue Pie
Equipment
- 1 Pie Pan
- 1 Medium Saucepan
- 1 Electric Mixer or Stand Mixer with Whisk Attachment
- 1 Kitchen Thermometer if you opt to make a Swiss meringue; not needed for a simple French meringue
- 1 Kitchen Torch if you opt to make a Swiss meringue; not needed for a simple French meringue
Ingredients
Gluten Free Almond Flour Pie Crust
- 1 Almond Flour Pie Crust – Bake for 12-15 minutes until the bottom is set and the edges are lightly browned.
Lemon Curd Filling with a Dairy Free Option
- 1 Cup Monk Fruit or Another Keto-Friendly Sugar Replacement (190 Grams) – I use Lakanto monk fruit.
- 5 Tablespoons Cornstarch (50 Grams)
- ½ Teaspoon Salt
- 1¼ Cup Water
- ½ Cup Lemon Juice – 2-3 lemons.
- 1 Tablespoon Lemon Zest – The yellow part.
- 5 Large Egg Yolks – Save the egg whites for the meringue.
- 3 Tablespoons Unsalted Butter or a Dairy Free Alternative (42 Grams) – Or omit the salt and use salted butter.
Meringue Topping
- 5 Egg Whites
- ¼ Teaspoon Cream of Tartar
- ½ Cup Powdered Sugar or Powdered Keto-Friendly Sweetener (85 Grams)
- ½ Teaspoon Vanilla
Instructions
Almond Flour Pie Crust: Be sure to check out the video in the main post for a step-by-step guide on how to make and flute an almond flour pie crust.
- Make the Almond Flour Pie Crust.
Make the Lemon Curd Filling
- DON'T TURN ON THE FLAME YET: In a medium saucepan, whisk together 1 cup sugar or monk fruit (190 g), 5 tablespoons corn starch (50 g), ½ teaspoon salt.
- Whisk in 1¼ cup water.
- Whisk in a ½ cup fresh-squeezed lemon juice.
- Add 1 tablespoon lemon zest – the yellow part only.
- Whisk in 5 egg yolks.
- NOW TURN ON THE FLAME AND COOK ON MEDIUM for about 5 minutes, whisking constantly. When the lemon curd filling gets really thick, reduce flame to low and whisk another minute or two. The lemon curd should thickly coat the back of a spoon.
- TURN OFF THE FLAME and stir in 3 tablespoons butter (or a dairy-free alternative) until completely incorporated.
- POUR INTO PIE CRUST: Pour the hot lemon curd filling into the cooled, pre-baked gluten free pie crust, smoothing the top with an offset spatula.
Immediately Make the French Meringue (Easy Meringue)
- BEAT EGG WHITES AND CREAM OF TARTAR: In a clean, grease-free bowl, use an electric mixer or stand mixer with whisk attachment to beat 5 large egg whites and ¼ teaspoon of cream of tartar on low for one minute. Then increase to medium speed until the egg whites begin to foam and increase in volume.
- ADD POWDERED SWEETENER: Gradually add ½ cup of powdered sugar (or powdered monk fruit) 1 tablespoon at a time, while continuing to beat the egg whites.
- ADD VANILLA: Increase to high speed and add a ½ teaspoon vanilla. Keep beating until stiff, glossy peaks form, about 5-7 minutes.
- SPOON MERINGUE ON PIE: Spoon the meringue topping over the hot lemon filling, making sure to cover the entire surface. Be sure to seal the edges to the crust which helps prevent weeping.
- CREATE SWIRLS: Use the back of a spoon or an offset spatula to create decorative swirls and peaks in the meringue. Remember: You need some peaks because the tops of the peaks brown and give the lemon meringue pie its classic look.Pro Tip: Pile the meringue high in the center to create a tall meringue.
- BAKE: Bake pie at 375°F (190° C) for 10-12 minutes, or until the meringue is perfectly toasted. Depending on your oven, you may want to rotate the pie halfway through baking, to ensure that the pie toasts evenly.Note: Baking the French meringue is essential because the raw egg whites need to bake.
- REMOVE FROM OVEN AND COOL: Remove the gluten free lemon meringue pie from the oven and let it to cool completely on a wire rack, about 1 hour.
- REFRIGERATE: Once cooled, refrigerate covered for about 4 hours before serving.
Notes
Delicioso! We love this pie. You explain it really well. Thanks so much, will definitely make it again.