Lemon Meringue Pie

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Dietary: Clean Eating, Gluten-Free, Kosher, Peanut-Free, Soy-Free, Vegetarian

Light, lemony, gluten free slice of heaven!

Prep: 10 min
Total Time: 40 min
Yield: 1 pie




  • In a saucepan, mix 1-1/2 cups sugar, cornstarch, flour, and salt. Gradually add hot water, stirring constantly.
  • Cook and stir over high heat until mixture comes to a boil. Reduce heat; cook and stir 8 minutes longer. Remove from heat.
  • Stir small amount of hot mixture into egg yolks, then return to hot mixture. Bring to boiling and cook 4 minutes longer stirring constantly. Add butter and lemon peel. Slowly add lemon juice, mixing well.
  • Pour into prepared coconut flour pie crust.
  • Top with meringue.
  • Preheat oven 350°


  • Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites unit soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1-2 minutes. Spread on top of the lemon filling making sure to spread the meringue to touch pie crust all around the edges, sealing in the filling.
  • Bake for 10 minutes or until meringue is golden brown.
  • Wait until completely cooled before slicing.