Upside-Down Lemon Meringue Pie Recipe (Gluten-Free)

One of my earliest food memories is lemon meringue pie. That first bite began a lifelong love affair with bright, tart lemon curd paired with cloudlike meringue. Years ago I called it “Lemon Maria Pie” after Maria, a woman who worked for us in the Philippines and introduced me to this dessert. Whether or not she invented the recipe, I still think she was a genius.

Today I make a slightly different version: an upside down lemon meringue pie. Instead of a traditional pastry shell filled with curd and topped with meringue, this version uses a baked meringue shell filled with chilled lemon curd and finished with softly whipped cream. It’s naturally gluten free and uses simple, familiar ingredients—eggs, sugar, fresh lemons and pantry staples.

This dessert takes a little planning: the lemon curd needs a couple hours to chill, and the meringue shell is at its best the day it is baked. But the technique is straightforward and the result is light, bright and worth the wait. On cold, dark winter days, a slice of this pie brings a little sunshine to the table.

Gluten Free Upside Down Lemon Meringue Pie Recipe

Serves: 6 | Prep time: 12 mins | Cook time: 2 mins (active) | Chilling time: 2 hrs

Ingredients

• 4 egg yolks
• 1/3 cup cornstarch
• 1½ cups water
• 1⅓ cups sugar
• 1/4 teaspoon kosher or sea salt
• 1/2 cup freshly squeezed lemon juice (about 2–3 lemons)
• 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 for optional garnish

Instructions

1. Place the egg yolks in a medium bowl and whisk them until smooth.
2. In a medium saucepan, whisk together the cornstarch, water, 1⅓ cups sugar and salt until smooth. Cook over medium heat, stirring frequently, until the mixture comes to a boil. Continue to boil for 1 minute, stirring constantly so it doesn’t scorch.
3. Remove the pan from the heat. Temper the eggs by whisking about one-quarter of the hot mixture into the yolks, then gradually whisk the tempered yolks back into the remaining hot mixture in the saucepan.
4. Return the saucepan to low heat and cook for about 1 more minute, stirring constantly, until the mixture thickens to a curd-like consistency. Remove from the heat and stir in the cold butter, lemon juice and lemon zest until smooth.
5. Transfer the lemon curd to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until fully chilled, about 2 hours.
6. Just before serving, whip the heavy cream with 1 teaspoon granulated sugar until stiff peaks form, taking care not to overwhip.
7. Pour the chilled lemon curd into the baked meringue crust, spread gently if needed, and top with the whipped cream. Garnish with thin lemon slices if desired and serve immediately.

Meringue Pie Crust

This baked meringue crust creates a crisp, delicate shell that’s perfect for filling with chilled lemon curd. It’s best used the day it’s baked—humidity will soften the shell over time—so plan to fill it just before serving.

Ingredients

• 2 large egg whites
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon kosher or sea salt
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 300°F (150°C). Spray a 9-inch pie plate lightly with nonstick spray.
2. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites with the cream of tartar and salt until soft peaks form.
3. Gradually add the sugar while continuing to beat until the meringue is very stiff, glossy and smooth. Rub a small amount between your fingers—if it still feels gritty, continue beating until the sugar dissolves. Mix in the vanilla extract.
4. Spoon the meringue into the prepared pie plate and spread it up the sides to form a shell, leaving a small well in the center for the filling.
5. Bake for 50 minutes. Turn the oven off and leave the meringue inside with the door closed for an additional hour to dry slowly. Remove and let cool completely before filling.
6. For best texture, fill the crust just before serving.

Like this recipe? Leave a comment below to share your experience or any variations you tried.

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