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Gluten Free Lemon Meringue Pie

Makes 1 pie

Sharp and crisp, this gluten free family favourite is a mouthwatering summer dessert.

Free from Gluten, Soya, Wheat, Nuts


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Brown Rice Sweet Pastry

  1. Pre-heat the oven.
  2. Put the flour, pastry sugar, and xanthan gum into a bowl and stir to combine.
  3. Add the butter and work into the flour with a fork or pastry blender until it resembles breadcrumbs.
  4. Break the egg into the bowl and stir it in to make a slightly sticky ball of dough. Cover and leave it to rest for 30 minutes.
  5. Dust your work surface with flour and place the dough in the middle.
  6. Sprinkle flour over the dough and roll it out to the thickness of a £1 coin.
  7. Lift the pastry into an 18cm/7’’ round oven dish, pressing it into the shape of the dish and up the sides.
  8. Prick the pastry a couple of times with a fork and place a sheet of baking parchment over the pastry to cover it completely.
  9. Scatter ceramic baking beans (or rice or flour) over the parchment, spreading them all over the surface.
  10. Bake for 10-12 minutes.
  11. Remove from the oven and carefully lift the parchment and ceramic beans off the pastry.
  12. Return the pastry to the oven and cook for a further 5-6 minutes until dry, without browning too much.

Lemon Filling

  1. Pre-heat the oven.
  2. Put the sugar, filling cornflour, water, egg yolks, grated lemon rind, and juice into a saucepan, and whisk to mix thoroughly.
  3. Put the pan over a medium heat and continue whisking as the mixture starts to bubble and thicken.
  4. Pour the mixture into the pastry case and bake for 10 minutes.
  5. Take the dish out of the oven, the filling may still be a little wobbly, and leave to stand for 10 minutes.
  6. Proceed with the topping or leave to cool.

Meringue Topping

  1. Pre-heat the oven if needed.
  2. Measure the icing sugar, topping cornflour and vitamin C, if used, into a bowl, stir to combine then sieve these into another bowl and set aside.
  3. Put the caster sugar into the spare bowl.
  4. Beat the egg whites until stiff.
  5. Add the icing sugar blend, a spoon at a time, and continue beating until it is all incorporated.
  6. Sprinkle the caster sugar over the meringue and mix it in with a metal spoon, using gentle cutting and folding action.
  7. Spoon the meringue gently onto the lemon pie, leaving peaks on the top.
  8. Bake for 20-25 minutes until the meringue is golden.
  9. Allow to cool in the tin then using the parchment, gently lift the pie from the oven dish on to a serving plate.
  10. Serve warm or cold.


18cm/7’’ round oven dish, electric beaters, mixing bowl, parchment paper, ceramic baking beans and saucepan


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

Pastry; 10-12 minutes + 5-6 minutes, Filling; 10 minutes, Topping; 20-25 minutes
This is absolutely delicious! Whilst I haven’t made a huge amount of gluten free pastry, other attempts haven’t gone well but this pastry was really nice - easy to use, didn’t collapse and lovely and crisp. I’ll be making this again!
By Joanna Watson
08 Mar 2020

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