Luxury Gluten Free Lemon Meringue Pie

Everyone's firm favourite lemony dish, an ultimate classic.  Here's our spin on the classic Lemon Meringue Pie.


  • 1 x deep 9” blind baked, sweet pastry case (Using Oast to Host Pastry Flour)
  • Juice of 4 Lemons ( rind of 2) 
  • 5 eggs 
  • 170g Caster Sugar 
  • 225g double cream 
  • Meringue: 2 egg whites and 50g caster sugar

(Optional: sweet pastry made with ginger for pastry decorations and chocolate for piping work if desired)


For filling:

1. Place lemon juice, eggs, sugar, double cream in a bowl and place


  • Over a pan of hot water or bain-marie.  Stir until mixture thickens enough to coat the back of a spoon.


  • In a microwave (900w) at 70% temperature for 5 minutes.  Remove from microwave and whisk or use hand blender to combine thoroughly.  Return to microwave for no more than bursts of 2 minutes at a time until the mixture thickens – if necessary whisk till smooth.

2. Add lemon rind when custard is thick. Pour into 9” case and bake at 120deg C for 20 minutes or until mixture seems set. (When you gently shake the tart it's set when it has a firm wobble)

For meringue:

1. Separate eggs and whisk whites to a firm foam.

2. Fold in sugar and spread over the filling

3. Place in oven 160deg C for 20 -25 minutes. Serve hot or cold.


Decorate with shapes if desired we made ours into a teddy bears winter playground.


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