Gluten Free Lemon Meringue Pie
This lemon meringue pie recipe is gluten free, so simple and super satisfying. Made with an amazing biscuit base and the easiest lemon curd you'll ever prepare!
Ingredients
Biscuit Base:
- cooking spray
- 300 g of plain gluten free digestive biscuits
- 75 g of butter melted
Lemon Curd:
- 400 g of sweetened condensed milk (1 14oz tin)
- 4 egg yolks
- 1/2 cup of lemon juice
- the zest from 1 lemon
- 1 teaspoon of vanilla extract
Meringue:
- 4 egg whites
- 110 g of icing sugar (confectioners sugar)
Instructions
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Pre-het your oven to 170 degrees C (340 degrees F).
The Biscuit Base:
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Spray the inside of your removable cake tin with cooking spray.
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Separate the surface of the cake tin, place a sheet of baking paper over that surface, then clamp the cake tin back together. Spray the baking paper with cooking spray and set aside.
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Put your biscuits in a food processor, then blitz to a fine crumb.
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Add your melted butter and blitz again until all the crumbs are well coated.
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Add your buttery biscuit crumbs to the greased and lined cake tin, then firmly push the crumbs down.
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Chill in the fridge for at least 15 minutes.
The Lemon Curd:
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Whisk the sweetened condensed milk, eggs yolks, lemon juice, lemon zest and vanilla extract in a large bowl until well combined.
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Pour over the chilled biscuit base, then bake in the oven for 5 minutes.
The Meringue:
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Beat the egg whites in a large, clean, dry bowl until it they reach soft peaks.
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Slowly add the icing sugar bit by bit as you continuously beat it through.
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Once all of the icing sugar is added, and you have a nice glossy meringue. Add your cornflour and your creme of tartar, and beat through one last time.
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Pour the meringue over the hot lemon curd, put the pie back in the oven and bake for another 15-20 minutes.
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Let the tart cool for about 20-30 minutes, leave in the fridge to cool completely, then serve.
Recipe Notes
- Don't bake this pie at a really high temperature, low heat is the key.
- Don't be shy on the biscuits either.
- Don't add too much melted butter to the biscuits.
- When you add your biscuit crumbs to the cake tin, make sure you press them down firmly, so that they stay nice and stable.
- Don't overbeat your meringue, once the sugar, cornflour and crème of tartar are mixed through, and the meringue is nice and glossy, it's done.
- Get the curd nice and hot before you put the meringue on top.