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!

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!

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!

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.

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

• Rhubarb Pie
• Dairy Free Pumpkin Pie
• Chocolate Pie Crust

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Enjoy! And have fun cooking!

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Tools I use

Contains affiliate links, for full disclosure, see FTC Disclosure, here.

• KitchenAid Mixer
• pie plate
• food processor
• pie server

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

Ingredients

• 1 recipe Chocolate Cookie Crust recipe link in instructions
• 1 box Lemon Pudding and Pie Filling or homemade lemon curd
• 7 egg whites room temperature
• 1 3/4 cup Sugar
• 3/4 tsp cream of tartar

US Customary - Metric

Instructions

• 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.

mixer- KitchenAid

pie pan 9"

Notes

**Notes** 

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. 

Nutrition

Calories: 427kcal | Carbohydrates: 55g | Protein: 3g | Fat: 1g | Sodium: 105mg | Potassium: 89mg | Sugar: 44g | Calcium: 2mg

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