Gluten Free Lemon Pie
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- 9-inch/23 cm tart pan
INGREDIENTS
Crust:
- 1½ cups/200 grams gluten-free flour
- A pinch of salt
- 7 tablespoons/100 grams cold butter, cut into cubes
- 4 tablespoons powdered sugar
- 1 large egg, beaten
Filling:
- 3 large eggs
- ¾ cup/150 grams sugar
- Zest of 1 lemon
- ½ cup/120 milliliters lemon juice, freshly squeezed
- ¼ cup/60 milliliters heavy cream
- 7 tablespoons/100 grams butter, cut into cubes
Meringue:
- 3 large egg whites
- 1 cup/200 grams sugar
INSTRUCTIONS
- In the bowl of a stand mixer fitted with a paddle attachment, mix the flour, salt, cold butter, and powdered sugar until the mixture resembles coarse crumbs. Add the beaten egg and mix briefly, just until the dough comes together. Form the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
- Remove the dough from the refrigerator and roll it out thinly on a lightly floured surface. Line a 9-inch/23 cm tart pan with the dough. You will have extra—wrap and freeze it for up to 2 months. Freeze the tart shell for 15 minutes.
- Heat the oven to 350°F (180°C). Remove the tart shell from the freezer, line it with foil, and fill with pie weights or dried beans. Bake for 15 minutes. Remove the foil and weights, then bake for another 5 minutes, until the crust is lightly golden.
- To make the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and cream in a heatproof bowl. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Whisk constantly until the mixture thickens and reaches 170–175°F (75–80°C).
- Remove the bowl from the heat and whisk in the butter cubes until fully melted and incorporated. Let the filling cool to room temperature, then pour into the baked tart shell. Refrigerate until the filling is set, about 1 hour.
- To make the meringue, whisk the egg whites and sugar together in a clean heatproof bowl. Place the bowl over a pot of simmering water and whisk constantly until the sugar is fully dissolved and the mixture is warm to the touch. Remove from the heat and whip with a hand or stand mixer until stiff, glossy peaks form.
- Spread or pipe the meringue over the chilled tart. Toast the top with a kitchen torch or under a broiler just until golden. Serve chilled or at room temperature.
MY NOTES
FAQ
What gluten-free flour works best for this pie?
The best flour for a gluten free lemon pie crust is a well-balanced, all-purpose gluten-free flour blend that includes a mix of rice flour, potato starch, and tapioca starch, such as Tami or Cup4Cup. These blends are designed to mimic the structure and texture of wheat flour without being gritty or dry. Avoid single flours like almond or coconut flour, which lack the binding power needed for a cohesive crust. For the most reliable results, choose a gluten-free flour blend that already includes xanthan gum or guar gum, which help the dough hold together and prevent crumbling during baking.
Can I freeze the crust?
Yes, the crust can be made in advance and frozen. After preparing the dough, shape it into a disk, wrap it tightly in plastic wrap, and freeze it for up to 2 months. When ready to use, thaw the dough overnight in the refrigerator before rolling it out. You can also roll out the crust, fit it into a tart pan, and freeze the shaped shell directly. This method is ideal for saving time and helps the crust keep its shape during blind baking. Always freeze the crust before baking for best results.
How do I prevent the crust from becoming soggy?
To prevent a soggy crust in a gluten free lemon pie, start by blind baking the crust until it is lightly golden. This creates a barrier that keeps moisture from the filling from soaking into the dough. Using pie weights or dried beans during blind baking helps the crust hold its shape. After removing the weights, bake the crust a few extra minutes to ensure it’s fully cooked. For added protection, some bakers brush a thin layer of beaten egg white onto the crust while it’s still warm and then return it to the oven for 2 minutes to set the seal.
Can I use bottled lemon juice instead of fresh?
While you can technically use bottled lemon juice in a gluten free lemon pie, it is not recommended. Fresh lemon juice has a brighter, more complex flavor, which is essential in a dessert where lemon is the star ingredient. Bottled lemon juice often has preservatives and a more acidic, flat taste that can compromise the overall flavor of the filling. If fresh lemons aren’t available, look for a high-quality, cold-pressed bottled lemon juice without additives, but understand that the flavor will not be as vibrant or fresh as juice squeezed directly from lemons.
A dairy-free version of this gluten free lemon pie
Replace the butter in both the crust and filling with a plant-based butter that is suitable for baking, such as Earth Balance or Miyoko’s. Substitute the heavy cream in the lemon filling with full-fat coconut cream or a thick, unsweetened dairy-free creamer. These alternatives will change the flavor slightly, but the texture will remain smooth and creamy. Be sure to choose a gluten-free flour blend that does not contain dairy derivatives, and double-check all labels to ensure the final result remains both dairy- and gluten-free.
What is the best way to toast the meringue?
If you don’t have a kitchen torch, you can toast the meringue on a gluten free lemon pie using the oven broiler. Position the oven rack near the top and preheat the broiler. Place the assembled pie on a baking sheet and broil for 1 to 2 minutes, watching constantly to prevent burning. Rotate the pie as needed for even browning. The meringue should develop golden peaks and a slightly crisp exterior. Because broilers can vary significantly in heat, never leave the pie unattended while toasting. Allow the meringue to cool slightly before serving or refrigerating.
How long does the gluten free lemon pie keep in the fridge?
A gluten free lemon pie will keep in the refrigerator for up to 3 days after baking. Store the pie in an airtight container or cover it tightly with plastic wrap to prevent the meringue from drying out or absorbing odors from the fridge. The texture of the meringue may soften slightly over time, but the filling and crust will remain firm if stored properly. For best results, avoid freezing the assembled pie, as the meringue can become rubbery and separate upon thawing. Instead, consider storing the crust and filling separately and assembling closer to serving time if needed.
