One of my earliest food memories is lemon meringue pie. That first taste sparked a lifelong love affair.
For years I called it “Lemon Maria Pie.” The woman who introduced me to it in the Philippines was named Maria, and I was convinced she had invented the recipe. While I now know she probably didn’t create it, I still think she was a culinary genius.
Lemon meringue remains one of my favorite desserts, though I often serve it differently. Instead of a traditional pastry crust filled with lemon curd and topped with meringue, I use baked meringue as the crust and fill it with lemon curd—an upside-down lemon meringue pie. I developed this approach before I perfected gluten-free pie crusts, and I still love the result.
This naturally gluten-free dessert uses simple ingredients: eggs (ideally pastured or cage-free), sugar (I prefer organic), fresh lemons (never bottled juice), and a few pantry staples. There’s nothing fancy—just good ingredients and attention to technique.
The recipe requires some planning: the lemon filling needs to chill for a couple of hours, and the meringue crust is best eaten the same day it’s made. The work is straightforward, and the payoff is worth it.
On cold, grey winter days there’s nothing that brightens the table like this Gluten-Free Upside-Down Lemon Meringue Pie.
Gluten Free Upside Down Lemon Meringue Pie Recipe
Ingredients
- 4 egg yolks
- ⅓ cup cornstarch
- 1½ cups water
- 1⅓ cups sugar
- ¼ teaspoon kosher or sea salt
- ½ cup freshly squeezed lemon juice
- 3 tablespoons cold unsalted butter
- 1 tablespoon finely grated lemon zest
- 1 cup heavy cream
- 1 teaspoon granulated sugar
- 1 meringue pie crust – recipe follows
- Finely sliced lemon slices – optional garnish
Instructions
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Place the egg yolks in a medium bowl and whisk until smooth.
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In a saucepan, whisk together the cornstarch, water, 1 ⅓ cups sugar and salt. Cook over medium heat, stirring frequently, until it comes to a boil. Boil for 1 minute, stirring constantly. Remove from heat. Whisk about ¼ of the hot mixture into the egg yolks to temper them, then gradually whisk the rest into the yolks. Return everything to the saucepan, lower the heat and cook for 1 more minute, stirring constantly, until the filling thickens. Remove from heat and stir in the cold butter, lemon juice and lemon zest.
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Transfer the lemon filling to a bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely chilled, about 2 hours.
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Whip the heavy cream with 1 teaspoon sugar until stiff peaks form. Take care not to overwhip.
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Just before serving, pour the chilled lemon curd into the baked meringue crust. Top with the whipped cream and garnish with thin lemon slices if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Meringue Pie Crust
Ingredients
- 2 large egg whites
- ¼ teaspoon cream of tartar
- ¼ teaspoon kosher or sea salt
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
Instructions
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Spray a 9-inch pie plate with nonstick spray and preheat the oven to 300°F (150°C).
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In a mixer fitted with the whisk attachment, beat the egg whites with cream of tartar and salt until soft peaks form. Gradually add the sugar and continue beating until the meringue is very stiff and glossy. Rub a bit between your fingers—if it feels gritty, continue beating until the sugar dissolves. Mix in the vanilla.
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Spoon the meringue into the prepared pie plate, spreading it up the sides to form a shell. Bake for 50 minutes. Turn off the oven and leave the crust inside for another hour. Remove and cool completely.
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This crust is best used the day it’s baked, as humidity will soften it. For best texture, fill the crust just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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