Dessert | Grocer to Table | Pies

Gluten Free Lemon Meringue Pie

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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!

Whole lemon meringue pie with a chocolate cookie crust.Pin
Gluten-Free Lemon Meringue Pie

Have you ever made homemade Lemon Meringue Pie? Once you see it how easy it is, and how much more delicious it is, compared to anything from a bakery, you will never buy another one again!

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The pie crust only takes a couple minutes to put together in your food processor, with home made chocolate pie crust made from these easy gluten free chocolate cookies. The meringue is totally easy! Do not be intimidated, because nothing could be easier!

Overhead photo lemon meringue piePin

Should lemon meringue pie be refrigerated?

Yes. Lemon meringue pie should be stored in the refrigerator.

How long will gluten free lemon meringue pie ast

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 have butter in them.

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. If you would like to make your own lemon curd, this is a delicious recipe from Dishes Delish, but it DOES contain butter.

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?

  1. Assemble chocolate cookie pie crust, according to directions. Make lemon pie filling according to package directions. Pour into crust. Refrigerate unitl chilled and set.
  2. Separate eggs. Crack egg into your hand. Let the egg white drip into a bowl. Save the yolk for another purpose. Place white in mixing bowl with cream of tartar. Whisk until frothy. Slowly incorporate sugar, a little at a time. Keep whisking for about 15 minutes, until smooth, glossy and stiff peaks hold up.
  3. Scoop meringue on to lemon filling, mounding it as high as you like.
Chocolate pie crust unfilled. Meringue in bowl. Pie filling and meringue added to pie crust. Pin
Slice of gluten free lemon meringue pie on white plate.Pin

Preheat your broiler, place pie on the top rack about 8-10 inches from the flame. Lightly brown the meringue. Turn often. Keep a close eye on the meringue, do not leave it or it will burn! Loosely cover and refrigerate for a few hours. Serve cold.

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

That is how easy it is to make this Chocolate Bottom Lemon Meringue Pie. Give it 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!

Other delicious pies

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Gluten free lemon meringue pie with chocolate crust.Pin

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Enjoy! And have fun cooking!


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Lemon meringue pie with chocolate crust and browned meringue.Pin

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!

See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 10 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Servings: 8 servings
Calories: 427kcal
Author: Beth Neels
Cost: $6



  • Make pie crust, or purchase store bought.
  • Make pudding, according to package directions.
  • Fill pie crust with lemon pudding. Refrigerate.

For meringue

  • Add eggs and cream of tartar to mixer bowl. With whisk attachment, whisk eggs until frothy.
  • Gradually add sugar a little at a time. Whisking between additions.
  • Whisk until stiff peaks form.
  • Spoon meringue on top of cooled lemon pudding.
  • Start broiler on high.
  • Broil meringue until golden brown on peaks, taking care not to burn meringue.
  • Cover loosely. Store refrigerated.
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Gluten free Chocolate pie crust recipe
Make sure to par-bake pie crust before filling.
Refrigerate filling at least 3 hours before topping with meringue. 
Store leftover pie refrigerated for a couple days.
Meringue pies tend to “weep”, during storage. This really can’t be avoided. Refrigeration tends to speed up the weeping process. The best advice is to make meringue shortly before serving. Then refrigerate for an hour, or so.
Leftovers are still perfectly edible, in fact delicious, but crust may get soggy. 


Calories: 427kcal | Carbohydrates: 55g | Protein: 3g | Fat: 1g | Sodium: 105mg | Potassium: 89mg | Sugar: 44g | Calcium: 2mg
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  1. A friend made us a lemon pie this weekend using Jello lemon pie filling and he kept some filling separate for me in a bowl since he didn’t have g-f crust. I got glutened anyways because I didn’t read up on the jello first, and the box doesn’t list anything suspicious except “natural flavorings”in the ingredients. Kraft uses barley flavorings in their pie filling so it’s not celiac safe (straight from the website).

  2. 5 stars
    This is quite rare to see a meringue pie recipe with a chocolate crust. But that is what makes this recipe so special, doesn’t it?! And I love your shortcut for the filling – something to remember.

  3. 5 stars
    I adore this gluten-free chocolate pie crust in this meringue pie! I wish this was in front of me right now so I could have a slice!

  4. 5 stars
    Are you serious with this chocolate crust?! This looks so good. We just discovered gluten allergy in my son and it has been so difficult for us as a family to adjust. This would be a great treat for him (us) on this journey!

  5. 5 stars
    This looks like one of the most beautiful lemon meringue pies I’ve ever laid eyes on! Can’t wait to try out the recipe 🙂

  6. 5 stars
    So easy! So delicious! Meringue always seems so intimidating, but you’ve made this one really approachable. Thanks for sharing! 🙂

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