Gluten Free Lemon Meringue Pie

Making your own Gluten Free Lemon Meringue Pie could really not be easier! This Lemon Meringue Pie has a special twist! It has a chocolate crust! Yum!

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What You Need

• Chocolate cookie crust – the rich chocolate flavor pairs surprisingly well with the tart lemon filling. This version uses dairy-free margarine in the crust, making it an easy gluten-free and dairy-free option. Be sure to par-bake it first so it stays crisp after filling.
• Jello lemon pudding and pie filling – an easy shortcut that gives the pie its smooth, creamy lemon layer without making lemon curd from scratch. It sets up nicely and keeps the recipe simple and quick.
• Egg whites – whipped egg whites create that light, fluffy meringue topping. Room temperature whites whip up with more volume and stability.
• Sugar – sweetens the meringue and helps create glossy, stiff peaks. Add it gradually so the texture stays smooth instead of grainy.
• Cream of tartar – helps stabilize the egg whites so the meringue holds its shape and browns beautifully under the broiler without collapsing too quickly.

How to Make Gluten Free Lemon Meringue Pie

Here is a great article from Taste of Home with lots of tips for making the perfect meringue!

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That is how easy it is to make this Chocolate Bottom Lemon Meringue Pie. Give it a try next time you are in the mood, and let me know if you don’t think it is better than any you have ever had!

Tools That Make This Recipe Work

If you don’t already have these, this is where most people struggle.

• KitchenAid Mixer – Makes whipping meringue much faster and more consistent. Without enough volume and stability, meringue can collapse, weep, or fail to hold those signature peaks.
• Pie Plate – Gives the pie proper shape and depth for even baking. Using the wrong dish can affect baking time and leave you with an overdone crust or undercooked filling.
• Food Processor – Quickly blends ingredients for a smooth, even crust. Without one, it’s easier to overwork the dough, which can affect texture.
• Pie Server – Helps lift clean slices without breaking the crust or dragging the filling across the plate.
• Balloon Whisk – Essential for creating a smooth, lump-free filling and incorporating air into the meringue. A standard spoon simply won’t do the job as effectively.
• Mixing Bowl – Gives you enough room to combine ingredients thoroughly without spills. Crowded bowls often lead to uneven mixing.
• Measuring Cups – Baking relies on accurate proportions. Estimating ingredients can throw off the texture of the crust, filling, or meringue.

Tips for Your Success

A few small details make a big difference in how this pie turns out.

• Keep everything cold when making the crust. Cold butter and a chilled bowl help create a flaky texture instead of a dense or greasy base.
• Don’t rush the meringue. Whip it until stiff, glossy peaks form so it holds its shape and doesn’t collapse after baking.
• Use a measuring cup for dry ingredients like flour and sugar, and level it off properly. Too much or too little can throw off both the crust and filling consistency.
• Let the lemon filling cool slightly before adding the meringue. If it’s too hot, the topping can start to separate or weep.
• Spread the meringue all the way to the edges of the crust. This helps seal it and prevents shrinking while baking.

More Lemon Recipes

• Lemon marmalade
• Lemon Zucchini Bread
• Fermented Lemons
• Honey Lemon Salad Dressing

FAQs

Should lemon meringue pie be refrigerated?
Yes. Lemon meringue pie should be stored in the refrigerator.

How long will gluten-free lemon meringue pie last?
Lemon Meringue Pie should last at least 3 days if refrigerated.

Does this gluten-free lemon meringue pie have dairy?
This gluten-free meringue pie is also dairy-free. Most pie crusts and lemon curds contain butter, so if you are buying a Lemon Meringue Pie at a bakery, you should definitely ask if the crust or lemon curd has butter in it.

For this pie crust, I used a dairy-free margarine, and the lemon filling is made with Jello pudding and pie filling. It is an easy shortcut for making the filling.

Why did I choose a chocolate pie crust for this pie?
For two reasons, really. #1. I have yet to find a gluten-free pie crust that does not taste like chalk, and I’ve tried a lot of recipes. #2. Well, chocolate, need I say more?

Other Delicious Pies

• Rhubarb Pie
• Dairy Free Pumpkin Pie
• Chocolate Pie Crust
• Canning Cherry Pie Filling
• Strawberry Rhubarb Pie Filling

These gluten-free gingersnaps are a delicious cookie for after-school snacks or just satisfying your sweet tooth.

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Thanks for stopping by today!

Enjoy! And have fun cooking!

Xoxo,

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