Does making your own gluten-free lemon meringue pie seem intimating? Well, you’ll be happy to find out my lemon meringue pie recipe makes it really easy. And by using gluten-free flours like cassava and arrowroot flour, this version of lemon meringue pie is easier on your digestion, so you won’t feel bloated and uncomfortable after enjoying it.
Use my gluten-free pie crust recipe made with natural sweeteners and grass-fed butter to create a lemon meringue pie that you’ll love and don’t have to feel guilty about enjoying. And if you share this pie with your family and friends, I bet they’ll be asking for the recipe afterward!
What Is Lemon Meringue Pie?
Did you know that meringues have been served since the 17th century? And lemon flavored pies have been popular since medieval times. Today, lemon meringue pie has become a favorite dessert because of its fluffy, peaked top, creamy texture and tasty combination of sugar and lemon.
Traditionally, lemon meringue pie is made with eggs, lemon zest, lemon juice, sugar and a starch product. To make my recipe better for your digestion, heart and waist-line, I use gluten-free crust, gluten-free starches and maple syrup as my sweetener.
You still get those signature peaks in your meringue, the sturdy lemon curd and the desired sweetness, but you are also consuming healthy fats and complex carbohydrates. Plus, this recipe has immune-boosting, skin improving and digestion-aiding components.
- 213 calories
- 6 grams protein
- 10 grams fat
- 26 grams carbohydrates
- 0.5 grams fiber
- 16 grams sugar
- 0.5 milligrams vitamin B2 (48 percent DV)
- 0.8 milligrams manganese (46 percent DV)
- 14 micrograms selenium (26 percent DV)
- 0.3 micrograms vitamin B12 (13 percent DV)
- 0.5 milligrams vitamin B5 (11 percent DV)
- 75 milligrams phosphorus (11 percent DV)
- 0.8 milligrams zinc (10 percent DV)
- 25 micrograms folate (6 percent DV)
- 0.06 milligrams vitamin B1 (5 percent DV)
- 0.07 milligrams vitamin B6 (5 percent DV)
- 32 IUs vitamin D (5 percent DV)
- 50 milligrams calcium (5 percent DV)
- 15 milligrams magnesium (5 percent DV)
- 57 milligrams sodium (4 percent DV)
- 0.03 milligrams calcium (4 percent DV)
- 3 milligrams vitamin C (4 percent DV)
- 0.4 milligrams vitamin E (3 percent DV)
- 139 milligrams potassium (3 percent DV)
- 0.6 milligrams iron (3 percent DV)
Here’s a quick glance at some of the top health benefits associated with the ingredients in this lemon meringue pie recipe:
Eggs: The filling for this recipe is made with egg yolks, and the meringue is made with egg whites. Eggs are an excellent source of protein, they help to maintain strong, healthy muscles and they promote satiety. Plus, eggs contain collagen in the membrane, which helps to improve the health of your skin. (6)
Lemon: Lemon is an excellent source of vitamin C, so it helps boost your immune system. Plus, consuming lemon aids digestion and promotes detoxification, flushing out toxins from the liver. Drinking lemon water and baking with lemon can help rejuvenate your skin and fight free radicals that cause disease. (7)
Coconut oil: Coconut oil contains medium-chain fatty acids, which are healthy fats that provide the body with energy and have antimicrobial properties. Coconut oil benefits also include its ability to help boost cognitive function, prevent heart disease and reduce inflammation. (8)
Arrowroot flour: Arrowroot flour is a gluten-free starch that is easier for the body to digest, making it a great alternative for people with sensitive digestive systems. Consuming arrowroot is also beneficial for your immune function because it has antiseptic properties and immunostimulatory effects. (9)
How to Make Lemon Meringue Pie
The first step in preparing your lemon meringue pie is to melt 3 tablespoons of coconut oil in a medium-sized saucepan over medium heat. Once the oil is melted, you are ready to make your roux. Add in ¼ cup cassava flour and ¼ cup arrowroot flour.
Stir these ingredients for about one minute and then add ½ cup maple syrup and 1 cup water.
Keep stirring your roux until the mixture thickens and then reduce the heat to low.
Next, in a small bowl, whisk six egg yolks.
Then add ¼ of your roux to the egg yolks and mix the combination thoroughly in order to temper the yolks.
Then add the egg yolk mixture to the saucepan with the remaining roux …
and add in the juice from two medium-sized lemons and ½ tablespoon of fine lemon zest.
All of the ingredients for your filling have been added, so just stir it all together until the lemon is disbursed evenly throughout the mixture and it becomes a lemon curd.
Now evenly pour the curd into the gluten-free pie crust and let the mixture cool before chilling it in the refrigerator for at least 1–2 hours.
Now you’re ready to make your meringue. In a medium-sized bowl, beat six egg whites and six drops (or ⅛ teaspoon) of lemon juice.
Using a blender, begin beating your meringue.
You want to beat the meringue until the bubbles become small-celled, but it’s not quite a meringue yet. This should take about 8–10 minutes.
Then add 1 tablespoon maple syrup and 1 teaspoon vanilla extract while continuing to whisk or beat your meringue until foamy peaks appear.
Using a spatula, evenly spread the meringue onto the curd and use the back of a spoon to create peaks all over the meringue.
Once you’re ready to bake your pie, preheat your oven to 400 degrees Fahrenheit. Bake the pie for 6–8 minutes or until it has reached your desired color.
And to give the pie a little more color and extra flavor, add some fresh lemon zest to the top when it comes out of the oven. Enjoy!
Prep: 30 minutes; Total Time: 1 hour and 30 minutes
- 1 gluten-free pie crust, parbaked
- 6 egg yolks, whisked
- ½ tablespoon fine lemon zest
- Juice of two medium-sized lemons
- ½ cup maple syrup
- ¼ cup cassava flour
- ¼ cup arrowroot flour
- 3 tablespoons coconut oil
- 1 cup water
- 6 egg whites
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- ⅛ teaspoon lemon juice
- In a medium-sized saucepan over medium heat, melt coconut oil.
- Add flours and stir to create a roux, about 1 minute.
- Add maple syrup and water. Stir until the mixture thickens and reduce heat to low.
- In a small bowl, add ¼ of roux to the egg yolks; mix thoroughly to temper the yolks.
- Add the egg yolk mixture into the saucepan with the remaining roux and stir.
- Add lemon juice and lemon zest; stir until the lemon is disbursed throughout the mixture, until it becomes a lemon curd.
- Evenly pour the curd into the pie crust and let mixture cool before chilling in the fridge for at least 1–2 hours.
- Preheat the oven to 400 degrees F when you are ready to bake.
- In a medium-sized bowl, beat the 6 egg whites and 6 drops of lemon juice. Beat until bubbles become small-celled — not quite a meringue, about 8–10 minutes.
- Add maple syrup and vanilla extract while continuing to whisk or beat until foamy peaks appear.
- With a spatula, evenly spread the meringue on to the curd.
- With the back of a spoon, create peaks all over the meringue.
- Bake for 6–8 minutes or until desired color is reached.
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