Crust Free Lemon Meringue

This crust free lemon meringue is absolutely delicious with a tart and sweet lemony flavor and topped with a golden brown meringue. 

lemon meringue

I am not a big fan of pie crust. Every time I would order a lemon meringue pie I would scoop out the topping and the meringue and leave the crust. Its never been my favorite part of any pie.

There were lemons in the fridge though and lemon meringue just sounded so good! Everyone always told me how hard it is to make a good lemon meringue but I promise this recipe is pretty simple and easy. I like that it’s also gluten and dairy free.

lemon meringue

If you’re looking for a low sugar recipe, this one is pretty high in sugar so be careful! And I haven’t had good luck substituting natural sugars like coconut sugar. But it’s a pretty nice special occasion recipe.

I can’t believe how quickly the summer is drawing to a close. In only a couple of weeks I’ve got to go back to work. the kids and I are squeezing in a quick trip for vacation this week before we head back. It should be a lot of fun.

Oh, before I forget!! Don’t forget to enter our giveaway for five pints of ice cream from Arctic Zero! I got sidetracked by the lemon, sorry. But now go make this recipe!

Crust Free Lemon Meringue Pie


    For the Lemon Filling:
  • 1 1/2 cups water
  • 1 1/2 cups sugar
  • 1/2 tsp salt
  • 1/2 cup cornstarch
  • 3 tbsp butter (can use dairy free)
  • Zest of one lemon
  • 1/2 cup lemon juice
  • 4 egg yolks
  • For the Meringue:
  • 4 egg whites
  • 1/2 cup sugar
  • 1/4 tsp salt


    For the lemon filling:
  1. In a saucepan, combine the water, sugar, salt and cornstarch. Whisk until combined. Turn heat to medium high and whisk until mixture becomes thick--approximately 3 minutes.
  2. Remove the mixture from the heat and stir in the butter, salt and lemon juice and zest. Stir until combined, then slowly add the egg yolks one at a time and stir until blended.
  3. Return the mixture back to the stove and turn mixture to medium high heat. Cook for 2-3 minutes stirring constantly until mixture thickens. Remove from heat and pour into pie pan, spreading until evenly spread in an 8 inch pie pan or you can place in parfait cups if desired. While filling is cooling, prepare the meringue.
  4. For the Meringue:
  5. In a mixer stir together the egg whites, sugar and salt. Beat at medium speed for several minutes until egg whites become stiff peaks.
  6. Pour the meringue over the lemon mixture and spread until smooth. Place mixture under the broiler until browned. Remove and place in fridge until cooled.

Recipe adapted from The Spruce


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