Gluten Free Lemon Meringue Pie

Do you need to refrigerate lemon meringue pie?

Always store lemon meringue pie in the refrigerator, and never on the counter. Storing at room temperature can cause the growth of bacteria and lead to illness.  Store the pie in the fridge for up to 2 days. Serve it cold and straight from the fridge.

Parbake the Crust

Prepare the pie dough and press into a pan. Fill with beans or pie weights at back at 400°F 20-25 minutes.

Prepare & Whisk Eggs

Divide the egg yolks and whites into two separate bowls. Add egg yolks to a bowl and whisk them until smooth.

Dissolve the Sugar

Heat the water, sugar, cornstarch, salt, lemon juice and zest in a pot, stir until sugar dissolves and mixture is thicker.

Temper Eggs

Pour a small amount of the hot sugar mixture into the egg yolks while whisking to temper the eggs.


Once the temperature of the egg yolks is warm, pour the yolk mixture back into the saucepan.

Cook Mixture

Cook the egg and lemon mixture until thick and bubbly, then whisk in the butter.

Add Filling

Spread the lemon filling into your par-baked pie crust and then prepare meringue.

Make the Meringue

Beat egg whites, cream of tartar, vanilla, and salt to soft peaks, then slowly add sugar. Beat to stiff peaks.

Add Meringue

Spoon the meringue onto the lemon pie filling. Use the back of the spoon to make swoops in the meringue.


Bake in the preheated oven on the bottom oven rack for about 20 minutes or until the meringue is golden brown.


Remove the pie, then cool for 1 hour and refrigerate for 4 hours before serving.

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