Gluten Free Lemon Meringue Pie Recipe with Biscuit Base (Dairy Free, Low FODMAP)
A delicious and refreshing lemon meringue pie with a gluten-free biscuit base, perfect for those following a dairy-free and low FODMAP diet.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 200g gluten-free biscuits
- 100g dairy-free butter
- 3 large eggs
- 150g sugar
- 200ml lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons cornflour
- 1/2 teaspoon cream of tartar
Instructions
- Preheat the oven to 180°C (350°F).
- Crush the gluten-free biscuits and mix with melted dairy-free butter to form the base.
- Press the mixture into a pie dish and bake for 10 minutes.
- In a saucepan, whisk together the lemon juice, lemon zest, sugar, and cornflour over medium heat until thickened.
- Remove from heat and let cool slightly before adding the egg yolks, whisking until smooth.
- Pour the lemon filling into the baked biscuit base.
- In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form.
- Spread the meringue over the lemon filling and bake for an additional 10-15 minutes until golden.
- Let cool before serving.
Notes
- Ensure all ingredients are certified gluten-free.
- Adjust sugar to taste if desired.
- Store leftovers in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg