Celiac Safe Meyer Lemon Meringue Pie Recipe - Gluten-Free, Delicious & Easy to Make

Celiac Safe Meyer Lemon Meringue Pie Recipe - Gluten-Free, Delicious & Easy to Make

If you’ve been craving something sweet and citrusy, I’ve got just the recipe for you: my Celiac Safe Meyer Lemon Meringue Pie. This pie is a perfect balance of tangy and sweet, with a light, fluffy meringue on top that’s absolutely melt-in-your-mouth delicious. And the best part? It’s completely gluten-free, so it’s perfect for anyone with Celiac Disease or anyone who just loves a great dessert.

Now, as you know, I’m all about making sure everyone can enjoy something tasty, no matter their dietary needs. That’s why this pie is one of my personal favorites here at Lilacs and Lemons Bakery. It’s made with only the finest ingredients – all gluten-free and safe for those with Celiac. Trust me, it’s so good, you won’t even know it’s gluten-free!

What You’ll Need to Make This Pie:

Let’s talk about the ingredients that make this Meyer Lemon Meringue Pie so special:

  1. gfJules Certified Gluten Free All Purpose Flour – This is the flour I always use in my gluten-free recipes. It makes the crust perfectly flaky and delicious, just like the ones you remember before going gluten-free.
    Buy gfJules Certified Gluten Free All Purpose Flour Here

  2. Golden Caster Sugar – I use this superfine sugar in the meringue and filling because it gives the pie a beautiful sweetness without being too heavy. It’s perfect for the meringue topping, giving it that soft, fluffy texture we all love.
    Buy Golden Caster Sugar Here

  3. Organic Meyer Lemons – Meyer lemons are a bit sweeter and less tart than regular lemons, which is why they’re just perfect for this pie. They give it a fragrant, refreshing flavor that’s just right.
    Buy Organic Meyer Lemons Here

  4. Organic Corn Starch – I use corn starch to thicken the lemon filling, so it’s the perfect consistency—creamy and smooth, but still set enough to slice easily.
    Buy Organic Corn Starch Here

  5. Cream of Tartar – This ingredient is what helps stabilize the meringue so it stays nice and fluffy without deflating.
    Buy Cream of Tartar Here

Here’s How to Make It:

  1. Make the Pie Crust: Start by making the crust using the gfJules Gluten Free Flour. It’s simple and gets the job done—no gluten-free crust failures here! Once it’s baked to a perfect golden brown, set it aside to cool.

  2. Lemon Filling: While the crust is cooling, combine Meyer lemon juice, zest, Golden Caster Sugar, and corn starch in a saucepan. Stir it all together as it heats up and thickens, creating that luscious lemon filling. Once it’s thick enough, take it off the heat and whisk in the egg yolks and butter until it’s smooth and dreamy.

  3. Make the Meringue: This is my favorite part—whisking those egg whites with cream of tartar until they turn into soft, billowy peaks. Then, slowly add in the rest of the Golden Caster Sugar and continue to whisk until it’s firm and glossy. The meringue will be the perfect topper for your pie.

  4. Assemble and Bake: Pour the lemon filling into your cooled crust, then spoon the meringue on top, spreading it all the way to the edges to seal the filling in. Bake the pie in the oven at 350°F until the meringue is golden brown, about 10-15 minutes.

  5. Cool, Slice, and Enjoy: Let the pie cool completely before slicing—this helps the filling set perfectly. Then, enjoy a big slice of sunshine!

Why You’ll Love This Pie:

Whether it’s for a holiday, a family dinner, or just because you’re in the mood for something special, this Meyer Lemon Meringue Pie is sure to impress. I make it with lots of love, using the best organic ingredients to make sure it’s not only safe for Celiac but also ridiculously delicious. You can serve this to your gluten-eating friends, and they won’t even know it’s gluten-free!

And because I want you to be able to make this at home, I’ve put together a downloadable recipe PDF so you can keep it on hand. I hope you love making (and eating) it as much as I do!

Celiac Safe Meyer Lemon Meringue Pie

Download the Meyer Lemon Meringue Pie Recipe Here

 

Ingredients:

For the Pie Crust:

  • 1 1/4 cups gfJules Certified Gluten Free All Purpose Flour
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup ice water (you may need more or less)

For the Lemon Filling:

  • 1 cup fresh Meyer lemon juice
  • 1 tablespoon zested Meyer lemon peel
  • 1 cup Golden Caster Sugar (divided)
  • 4 large eggs, separated (you’ll need the yolks for the filling and the whites for the meringue)
  • 2 tablespoons organic corn starch
  • 1 tablespoon unsalted butter

For the Meringue:

  • 4 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup Golden Caster Sugar

Instructions:

  1. Prepare the Pie Crust:

    • Preheat your oven to 350°F (175°C).
    • In a food processor, combine the gfJules Certified Gluten Free All Purpose Flour and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
    • Slowly add ice water, one tablespoon at a time, until the dough begins to come together. You may need to add a bit more water, depending on the dough's texture.
    • Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
    • Roll out the dough between two sheets of parchment paper to fit your pie dish. Gently press the dough into the dish and trim off any excess.
    • Prick the bottom of the crust with a fork and bake for 12-15 minutes, until golden. Let it cool while you prepare the filling.

  2. Make the Lemon Filling:

    • In a medium saucepan, combine the Meyer lemon juice, Meyer lemon zest, and Golden Caster Sugar (reserve 1/4 cup sugar for the meringue).
    • In a small bowl, whisk the organic corn starch with a few tablespoons of water to make a slurry, then add it to the saucepan.
    • Cook the mixture over medium heat, stirring constantly, until it thickens (about 5-7 minutes).
    • Once thickened, remove from heat and whisk in the egg yolks and butter until smooth.

  3. Make the Meringue:

    • In a clean bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
    • Gradually add the remaining Golden Caster Sugar, one tablespoon at a time, continuing to beat until stiff peaks form. The meringue should be glossy and firm.

  4. Assemble the Pie:

    • Pour the thick lemon filling into the cooled pie crust.
    • Spoon the meringue over the filling, spreading it all the way to the edges to seal in the filling completely.
    • Bake in the preheated oven at 350°F for 10-15 minutes, or until the meringue is golden brown.

  5. Cool and Serve:

    • Let the pie cool to room temperature. This will help the filling set up perfectly.
    • Once cooled, slice and enjoy your Celiac Safe Meyer Lemon Meringue Pie!

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