Gluten Free Lemon Meringue Pie

Serves 8-10
Cat from Le Famished Cat made our Lemon Meringue Pie with a gluten free base! She had this to say: "It tastes like it has made its way to your plate from a fancy cake shop, and no one will know better! I tested it out on the fiance’s family for tea this Sunday and no one believed that it was a box mix!"
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Lemon Meringue Pie

You will need

1 box of Ina Paarman’s Lemon Meringue Pie Mix
2 packets Gullon Gluten Free Digestive Biscuits
80 g butter, melted
zest of 1 lemon
3 extra large or jumbo eggs

Ina's Tip
  • Take special care when separating the eggs. Even one speck of yolk in the egg whites will prevent the whites from beating to their full volume. Beat the whites until very fine bubbles form.
  • Once the meringue is made it should be baked as soon as possible to avoid losing volume and shape.


Adjust oven rack to middle position and preheat the oven to 160°C
Spray a 22 cm x 4 cm deep pie dish with a non-stick cooking spray. I only had a 26 cm pan so my pie was a little bit thinner.
Crumb the gluten free biscuits in a food processor or in a plastic bag with a rolling pin. I suggest that if you decide to make this version that you use the Gullon Gluten Free Biscuits. I also added lemon zest to the crumbs because I like my lemon meringue super tart.
Toss with the melted butter and lemon zest.
Shake the crumbs level in the dish and then work some up the sides of the dish with the back of a tablespoon.
Wipe the edge of the dish to remove loose crumbs.

To make the filling

Decant the lemon curd out of the bag into a medium size-mixing bowl.
Separate the eggs. The whites go into another spotlessly clean, medium size glass (not plastic!) mixing bowl.
The yolks are added to the lemon curd.
Mix the yolks into the lemon curd with a wire whisk. Decant the lemon curd mixture into the crumb lined pie dish.

To make the meringue

Beat the egg whites with the electric beater on high speed. Beat until the whites stand up in soft peaks. Do not add castor sugar until this stage.
Now add the castor sugar mixture (in the small foil pack) little by little while beating on high speed. You will end up with a snow white, thick and shiny meringue. Use two tablespoons to scoop and blob the meringue all over the curd filling.
Start in the middle, no need to take it right up to the edges, I think I went too far with mine.
Bake for 30 minutes. Then switch off the oven. Do not open the door but leave the pie standing in the warm oven for 30 – 45 minutes to firm and dry out the meringue.
Remove from the oven and leave to cool down.
Store in the fridge for a good few hours to allow the curd to set before cutting.
Stored in the fridge in an airtight container, it will keep for 3 – 4 days.