Gluten-free Classic Lemon Meringue Pie



This classic gluten-free lemon meringue pie has a delicious sharp lemon curd made with real lemon juice and layered with a crisp yet delicately light meringue topping. The combination of the  sweet shortcrust pastry, tart creamy filling, and toasty meringue is an irresistible after-dinner dessert that will impress your friends and family.

You can make the pie crust and lemon curd ahead of time and assemble the day of serving. Make sure your butter and eggs are at room temperature and to prebake the crust until crispy and golden. The lemon curd should be cooled completely before transferring to an airtight container and stored in the fridge until ready to use. It will keep well for up to 2 weeks. You can make this lemon meringue pie recipe into mini individual lemon tarts and the option to serve it without the meringue frosting for a classic lemon pie.

Can I adapt the recipe for different diets?

This recipe is naturally gluten-free and can be made dairy-free by substituting butter for a plant-based alternative or use coconut oil.

How to store Keto lemon meringue pie?

Once the base has prebaked, leave to fully cool. You can make this base 2 days ahead of time and store it in the fridge or freezer. Any leftover assembled lemon meringue pie should be covered with aluminium foil or placed into an airtight container and stored in the fridge for up to 3 days. The pie can be reheated in the oven for 5 minutes to crisp up again and left to cool at room temperature before serving so the curd can reset. Lemon meringue pie is not suitable for freezing, as the pie will become soggy when thawed. You can freeze the crust and curd filling and then top with meringue when defrosted and ready to serve.


1 x 9" Pie


90 Minutes


35 Minutes


For the pastry:

For the lemon curd:

  • 2 large eggs

  • 2 large egg yolks

  • 1/2 cup coconut sugar, (or sweetner of choice)

  • 2 large lemons, juiced

  • 1/3 cup unsalted butter 

For the meringue top:

  • 2 large egg whites

  • 1/3 cup caster sugar

  • 1/4 tsp cream of tartar

  • 1 tsp vanilla extract


  1. Preheat oven to 350°F/ 180°C. Prepare the pastry crust as per the recipe.

  2. Flatten to a disc shape and transfer the dough between 2 sheets of baking paper. Use a rolling pin to roll out the dough to a disk approximately 1/4-inch / 6mm thickness, then peel off the top layer of baking paper.

  3. Transfer the crust to a 9-inch pie dish. Use a fork to prick the base in several places. Prebake the crust in the center of the oven for 12-15minutes, or until just beginning to golden and crisp up. Allow it to fully cool. The crust needs to be cool before pouring in the curd filling otherwise the base will get soggy.

  4. Separate 2 eggs, place the whites into a small bowl, and reserve them for the meringue. Squeeze the juice from 2 large lemons. Add the remaining 2 whole eggs, 2 yolks, lemon juice, and sugar into the top bowl of a double boiler/ bain-marie with an inch of water in the bottom saucepan. Whisk very well until combined.

  5. Place the saucepan over low heat. Bring the mixture to a gentle simmer and add the remaining 1/3 cup butter. Keep stirring until the butter has melted and the mixture has thickened to the texture of thick custard, about 10-15 minutes. Remove it from the heat, strain the lemon curd through a sieve into a bowl. Set it aside.

  6. While the crust is cooling, make the meringue topping. Add the leftover 2 egg whites to a large bowl of a stand mixer with the whisk attachment. Beat the egg whites until frothy then slowly add the caster sugar, cream of tartar, and vanilla extract, until stiff peaks form. If you want a larger peaked meringue topping, add 2 more egg whites, increasing to 4 whites in total.

  7. Preheat oven to 350°F/ 180°C. Spread the lemon curd into the pie crust about 2/3 full. Spoon the meringue topping over the pie, creating peaked textures with the back of the spoon or spatula. The meringue should completely cover the lemon curd centre layer.

  8. Bake in the center of the oven for 5-7 minutes, until golden brown on top and crisp to the touch.

  9. Allow it to cool to room temperature before slicing and serving. 


  • Any leftovers should be covered with aluminium foil or placed in an airtight container and stored in the fridge for up to 3 days.


  • Vanilla ice cream

  • Vanilla custard

  • Fresh whipped cream

  • Greek yoghurt


Lemon - high in heart-healthy vitamin C and several beneficial plant compounds that may lower cholesterol. (Source)

Eggs - are incredibly nutritious, a great source of protein, healthy fats and they help elevate levels of HDL (the "good") cholesterol, which is linked to a lower risk of many diseases. (Source)


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  • Many of my recipes call for Greek products like Greek extra virgin olive oil, Greek honey or Greek oregano. It is not mandatory for it to be Greek in order to make the recipe, you are more than welcome to use a good quality alternative; just keep in mind if you are after the authentic flavours of Greece these details do make all the difference in Greek cuisine. You can shop these ingredients here.​

  • Kindly note, by purchasing products via certain affiliate links in this post, I may receive a commission. This in no way increases the cost to you. I only recommend products based on my preferences to help you get the best results. Thank you for your support.

  • Disclaimer: None of the health benefits listed are intended to diagnose or treat any pre-existing health conditions. Always consult a health care practitioner before making any health decisions. The benefits listed are from my own research and personal interest, and encourage you to follow the Source and do further research.


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