Lemon Meringue Pie

This Lemon Meringue Pie from FREEE is just perfect for the summer months. The tang of the lemon pairs beautifully with soft meringue…

Lemon Meringue Pie

FREEE Baking: 100 Favourite Gluten Free Recipes by Clare Marriage

Recipe taken from FREEE Baking: 100 Favourite Gluten Free Recipes by Clare Marriage, Photography by Haarala Hamilton, published by Ebury Press, £25.



Lemon Meringue Pie

Delicious tangy lemon with a light meringue makes this dessert perfect for any occasion

Course afternoon tea, Dessert
Cuisine American, british
Keyword Apple pie, Christmas Dessert, Lemon, meringue
Prep Time 25 minutes
Cook Time 45 minutes
Servings 8
Author FREEE


  • 100 g FREEE Rice Flour plus extra for dusting
  • 25 g icing sugar
  • ¼ tsp FREEE Xanthan Gum
  • 50 g butter plus extra for greasing
  • 1 free-range egg

For the filling

  • 2 lemons finely grated zest and juice
  • 150 g caster sugar
  • 2 tbsp FREEE Cornflour
  • 125 ml water
  • 2 free-range egg yolks

For the meringue topping

  • 50 g icing sugar
  • 1 tsp FREEE Cornflour
  • a pinch Vitamin C
  • 2 tbsp caster sugar
  • 2 free-range egg whites


  1. Preheat the oven to 180°C/Gas Mark 4. Rub some butter around the inside of a 18cm (7in) tart or flan dish, or line with baking paper.

  2. Put the flour, icing sugar and xanthan gum into a bowl, stir to combine, then sift into a mixing bowl.

  3. Cut the butter into small cubes and add to the mixing bowl. Using a fork or pastry blender, work the mixture together until it resembles fine breadcrumbs.

  4. Break the egg into the bowl and stir in to make a slightly sticky ball of dough. Cover and leave it to rest for 30 minutes.

  5. Dust a work surface with flour, place the dough in the middle and sprinkle it with flour. Roll out the pastry into a circle 5cm (2in) larger than your dish and lift it into the dish, or simply press it in using your fingers. Cut away any pastry that hangs over the edge of the dish, then prick all over with a fork. Cover with a sheet of baking parchment.

  6. Scatter ceramic baking beans (or rice or flour) over the baking parchment, spreading them all over the surface, then bake for 10-12 minutes. Remove from the oven and carefully lift the baking parchment and beans off the pastry. Return the pastry to the oven and cook for a further 5-6 minutes until dry, without browning too much.

For the filling

  1. Add the lemon zest and juice to a saucepan. Add the sugar, cornflour, water and egg yolks and whisk to mix thoroughly. Put the pan over a medium heat and continue whisking as the mixture starts to bubble and thicken.

  2. Pour the mixture into the pastry case and bake for 10 minutes. Remove the dish from the oven – the filling may still be a little wobbly – and leave to stand for 10 minutes.

For the meringue topping

  1. Measure the icing sugar, cornflour and vitamin C, if using, into a bowl, stir to combine, then sift into another bowl and set aside. Put the caster sugar into the spare bowl.

  2. Beat the egg whites until stiff. Add the icing sugar blend, a spoonful at a time, and continue beating until it is all incorporated. Sprinkle the caster sugar over the meringue and mix it in with a metal spoon, using a gentle cutting and folding action. Spoon the meringue gently onto the lemon pie, leaving peaks on the top.

  3. Bake for 20-25 minutes until the meringue is golden. Leave to cool in the tin, then, using the baking parchment, gently lift the pie from the oven dish onto a serving plate. Serve warm or cold.