Spectacular Gluten and Dairy Free Lemon Meringue Pie

If you ask me, lemon meringue pie is one of those desserts that brings back the best memories.

This gluten and dairy-free version keeps all the bright, citrusy goodness of the classic, but makes it accessible for everyone at the table. The crisp, golden crust holds a smooth, tangy lemon filling that’s topped with pillowy clouds of meringue.

I spent weeks testing different flour blends and dairy alternatives to get that perfect balance of sweet and tart that makes lemon meringue pie so special. The result is a dessert that tastes just like the traditional version – nobody will guess it’s free from gluten and dairy.

It’s a feel-good treat that proves special diet desserts can be just as good as the classics.

What Kind of Lemons Should I Use?

Regular medium-sized lemons from your grocery store will work perfectly fine for this pie – Eureka or Lisbon lemons are the most common varieties you’ll find. Since you’ll need both the zest and juice, look for lemons that have bright yellow skin without any green patches or blemishes. The best lemons will feel heavy for their size and have a slight give when gently squeezed, indicating they’re full of juice. If your lemons are too firm or light, they might be dry inside and won’t give you the amount of juice needed for this recipe. A pro tip: roll your lemons on the counter with gentle pressure before juicing – this helps break down the internal membranes and makes them easier to squeeze.

Options for Substitutions

Since this is already a modified recipe for dietary restrictions, let’s look at some safe swaps that keep it gluten and dairy free:

• Gluten-free plain flour: You can use any gluten-free all-purpose flour blend, but make sure it doesn’t already contain xanthan gum. If it does, skip the additional xanthan gum in the recipe.
• Xanthan gum: This is pretty important for the structure, but you could try using psyllium husk powder (use 2 tsp) or guar gum (use the same amount) instead.
• Dairy-free butter: While the recipe suggests Stork, other dairy-free butter alternatives work too. Coconut oil (in solid form) can work, but the crust might be slightly more crumbly.
• Cornflour: You can swap this with arrowroot powder or tapioca starch (use the same amount), but cornflour gives the best results for the filling consistency.
• Lemons: In a pinch, you can use a mix of lemons and limes, but don’t substitute all lemons as the flavor profile would change too much. Each medium lemon typically gives about 30ml juice.
• Eggs: For this recipe, real eggs are necessary – especially for the meringue. Egg substitutes won’t work here as they won’t create the needed structure.

Watch Out for These Mistakes While Baking

The trickiest part of making a gluten-free lemon meringue pie is achieving the right pastry texture – make sure your dairy-free butter is properly chilled and avoid overworking the dough, as this can lead to a tough, crumbly crust. When preparing the lemon curd, a common mistake is cooking it at too high a temperature, which can result in a lumpy filling – instead, whisk constantly over medium-low heat until it thickens naturally. For perfect meringue peaks, the biggest error to avoid is getting any egg yolk or grease in your egg whites, as this will prevent them from whipping up properly – use a clean, dry bowl and make sure your beaters are completely free from any residue. To prevent your meringue from weeping, always spread it right to the edges of the pie, sealing it to the crust, and be sure your lemon filling is still warm when you top it with the meringue.

What to Serve With Lemon Meringue Pie?

This tangy-sweet pie is perfect on its own, but there are some simple ways to make it even more special! A dollop of dairy-free whipped coconut cream adds an extra touch of luxury, while fresh berries like raspberries or strawberries bring a nice pop of color and complement the citrusy flavors. For a cozy touch, serve each slice with a cup of hot tea or coffee – I especially love chamomile or Earl Grey tea with this dessert. If you’re feeling fancy, a small scoop of dairy-free vanilla ice cream on the side creates a nice temperature contrast with the pie.

Storage Instructions

Keep Fresh: This dairy-free lemon meringue pie is best enjoyed within 24 hours of baking. Keep it in the fridge, loosely covered with foil (avoiding contact with the meringue). The meringue can get a bit weepy if stored too long, but the taste will still be amazing!

Make Ahead: You can prepare the gluten-free crust and lemon filling a day ahead if you’d like. Just store the pre-baked crust at room temperature, covered with a clean kitchen towel, and keep the lemon filling in the fridge. Add the fresh meringue topping just before serving for the best results.

Leftovers: If you have any leftover pie, pop it in the fridge and try to enjoy it within 2-3 days. The meringue might lose some of its fluffiness, but the lemon filling and crust will still taste great. Just note that freezing isn’t recommended as it can affect the texture of both the meringue and the filling.

Preparation Time	60-90 minutes
Cooking Time	55-70 minutes
Total Time	115-160 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3200
• Protein: 35-45 g
• Fat: 150-160 g
• Carbohydrates: 400-420 g

Ingredients

For the crust:

• 2 1/2 cups gluten free plain flour
• 1 1/2 tsp xanthan gum
• 1/4 tsp salt
• 2 tbsp granulated sugar
• 6 oz dairy free butter (such as ‘stork perfect for baking gold packet’)
• 1 medium egg
• 3 to 4 tbsp cold water

For the lemon curd filling:

• 5 egg yolks (reserve egg whites for meringue)
• 1/2 cup cornflour
• 5 to 6 lemons (zest and juice, about 3/4 cup lemon juice total)
• 1 cup plus 2 tbsp caster sugar
• 1 1/2 oz dairy free butter

For the meringue topping:

• 5 egg whites (egg yolks used in lemon curd)
• 2 tsp cornflour
• 1 cup plus 2 tbsp caster sugar

Step 1: Combine Dry Ingredients

• 2 1/2 cups gluten free plain flour
• 1 1/2 tsp xanthan gum
• 2 tbsp granulated sugar
• 1/4 tsp salt

In a large mixing bowl, add the gluten free plain flour, xanthan gum, granulated sugar, and salt.

Mix all the ingredients together thoroughly to ensure an even distribution.

Step 2: Make the Pastry Dough

• 6 oz dairy free butter (such as ‘Stork perfect for baking gold packet’)
• 1 medium egg
• 3 to 4 tbsp cold water

Add the cold, cubed dairy free butter to the dry ingredient mixture.

Using a fork, rub the butter in until the mixture resembles breadcrumbs.

Then, add the medium egg and mix it in using a table knife.

Gradually add cold water, one tablespoon at a time, mixing after each addition, until a firm dough starts to form (you should need about 3-4 tablespoons of water).

Turn the dough out onto a floured surface and knead gently until smooth.

Wrap the dough in clingfilm and rest it in the fridge for at least an hour—this helps the pastry stay crisp when baked.

I find chilling really improves the pastry texture.

Step 3: Roll Out and Blind Bake the Pastry

• pastry dough from Step 2

Preheat your oven to 180°C.

Remove the chilled pastry dough from the fridge and roll it out on a well-floured surface until about 1cm thick, large enough to fit your tin.

Carefully lift the pastry into the tin, pressing it up the sides and trimming away any excess.

Blind bake by lining with baking paper and filling with baking beans for 15 minutes.

Remove the baking beans and bake for an additional 10 minutes, then take it out and set aside.

Reduce the oven temperature to 160°C for the later steps.

Letting the pastry rest is key for a firm crust.