Gluten Free Lemon Meringue Pie with Biscuit Base
A delightful twist on the classic dessert, this gluten-free lemon meringue pie features a crunchy biscuit base, zesty lemon filling, and a fluffy meringue topping, making it perfect for those with dietary restrictions.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes (plus chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Dairy Free, Gluten Free, Low FODMAP
Ingredients
- 300g gluten free digestives
- 80g dairy free spread (melted)
- 6 lemons (zest & juice)
- 65g cornflour
- 250g caster sugar
- 6 egg yolks
- 6 egg whites
- 340g caster sugar (for meringue)
- 3 tsp cornflour (for meringue)
Instructions
- Crush the biscuits in a freezer bag using a rolling pin until fine crumbs.
- Mix the crushed biscuits with melted dairy-free spread until coated.
- Press the mixture firmly into a loose-bottomed tin and chill for 30 minutes.
- Prepare the lemon mixture by zesting and juicing the lemons, then adding cornflour.
- Heat 440ml of water in a pot to a boil, add lemon/cornflour paste, and stir until thickened.
- Mix caster sugar and egg yolks together until smooth in a separate bowl.
- Combine the egg and sugar mixture into the saucepan, stirring constantly and returning to low heat until thickened.
- Cool the mixture slightly, then pour over the chilled biscuit base and set aside.
- Make the meringue by beating egg whites until soft peaks form, then gradually adding caster sugar until stiff peaks form.
- Top the filling with meringue, creating peaks and swirls.
- Bake in a preheated oven at 170°C for about 15 minutes.
- Chill completely before slicing to serve.
Notes
Chill for the best texture, and use fresh lemons for optimal flavor. Ensure constant whisking when combining egg yolks with the lemon mixture to prevent curdling.