Recipes, Special Diets on November 2, 2013 by

Lemon Meringue Pie (gluten free)

Are you sick of pie yet? We hope not, because we are not done talking about it! Today’s recipe is one of our favorites— fluffy meringue over a sweet and tart lemony filling. Our new gluten free pie crust mix takes all of the guesswork out of the crust so you can focus on making that meringue as light and airy as can be. Have trouble separating egg whites? Try one of these fool-proof methods- simple or more complicated.

Lemon Meringue Pie GF | Bob's Red Mill

Lemon Meringue Pie

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 30 minutes
Cook Time:  50 – 60 minutes
Yield: 8 servings

What you need

  • ½ package Bob’s Red Mill Gluten Free Pie Crust Mix, prepared and chilled


  • 1 cup Granulated Sugar (227g)
  • ¼ cup Cornstarch (64g)
  • ¼ tsp Salt (2g)
  • Zest of 3 Lemons
  • ¾ cup fresh Lemon Juice (5 – 10 lemons, depending on size) (180mL)
  • 6 Eggs (300g)


  • ¼ cup Granulated Sugar (57g)
  • ¼ tsp Cream of Tartar (0.75g)
  • 4 Egg Whites (80g)

Step 1

Remove dough from the refrigerator and let sit at room temperature until malleable.  Roll chilled dough into a 12-inch circle between two pieces of heavy-duty plastic wrap.  Remove top layer of plastic; invert and center dough over a 9-inch nonstick pie pan.  Press crust into place, then remove remaining plastic wrap.  Trim edges and flute.  Freeze for 15 minutes.  Meanwhile, preheat the oven to 425°F.

Step 2

Line the frozen pie crust with parchment paper and fill with pie weights or dried beans.  Cover the fluted edges with foil to prevent over-browning.  Bake the pie crust at 425°F for 20 minutes.  Immediately remove the pie weights, parchment paper and tin foil and let the crust cool to room temperature. Reduce oven temperature to 350°F.

Step 3

To make the filling, combine the sugar, cornstarch, salt and lemon zest and mix until incorporated.  Add the lemon juice and eggs and whisk until thoroughly combined.

Step 4

For the meringue, place four clean egg whites in a very clean and dry mixing bowl and whisk until just frothy.  Add the sugar and cream of tartar to the whites and whip until medium-stiff peaks have formed.

Step 5

Pour the lemon filling into the baked and cooled pie crust and top with the meringue.  Smooth decoratively with a rubber spatula or spoon.

Step 6

Bake at 350°F until set (there will be no wobble when gently shook) and the meringue is lightly toasted, about 30 – 40 minutes.

Step 7

Let cool at least 2 hours before serving.


Susan Beck says:

So which is it? 6 egg whites or 4 egg whites for the meringue? Ingredients list says one thing, directions say another. Thanks.

We’re so sorry for the mixup. It should be 4 egg whites. We’ll correct the recipe now. As far as the meringue, we have had no problems in our test kitchen with these instructions.

Susan Beck says:

Also, the meringue cannot be put on when you first bake the pie. At 20 minutes, it will be burnt! Bake the lemon filling in the crust for 20 minutes, then top with the meringue and bake for 15-20 more.

Jenni says:

This recipe doesn’t say to cook the lemon filling before putting in the crust! That is a super important step! The meringue can’t be placed on the filling if it is still liquid. You need to cook the lemon filling in a sauce pan until it thickens, and then put it in the crust.

While some recipes do instruct to cook the lemon filling on the stove, then transfer to a fully cooked pie crust and top with meringue, this method runs the risk of over-cooking the lemon filling when toasting the meringue in the oven. Ours is an easier and more fool-proof method to produce a creamy lemon custard and a nicely toasted meringue. This recipe was tested multiple times with success. If you are worried about burning the meringue, cook the pie on the lower third of the oven. We hope you give it a go and enjoy it as much as we did!

Patrick says:

Listen to Susan and bake the filling for 20 minutes prior to cooking the meringue. We tried this recipe filling the directions and the meringue got way too brown.

Savy says:

I am with Jenni, Patrick and Susan… First time baking the Pie… And at 30 minutes it’s over toasted and the filling is overflowing once you add the weight of the meringue… I followed the recipe as is so I knew the filling would be adequately cooked… The meringue made the ultimate sacrifice!

We are so sorry to hear that, Savy. We’ll pass along your comments to our test kitchen.

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