Gluten-Free Lemon Meringue Pie

This is an old recipe that I've tweaked to be gluten free. I use an oval serving dish that is 8x13 inches at the widest points of the oval so obviously the amount of graham crackers that you use for the base are entirely to your own liking and you can tweak accordingly.

Prep Time:
20 mins
Cook Time:
25 mins
Additional Time:
50 mins
Total Time:
1 hrs 35 mins
1 8x13-inch pie


  • 1 (13.5 ounce) package gluten-free graham crackers

  • 3 tablespoons melted butter, or as needed

  • 2 (14 ounce) cans sweetened condensed milk

  • 5 eggs, separated

  • 4 lemons, juiced and zested

  • 1 cup white sugar

  • ¼ teaspoon salt

  • ¼ teaspoon cream of tartar


  1. Place graham crackers into a resealable plastic bag and crush into crumbs using a rolling pin. Pour into a bowl and add enough melted butter so crumbs stick together. Press mixture firmly into your serving dish to form the crust. Place in the freezer until firm, about 20 minutes.

  2. Preheat oven to 325 degrees F (165 degrees C). Remove crust from freezer.

  3. Whisk condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl; pour over crust.

  4. Bake in the preheated oven until just set, 10 to 15 minutes. Remove pie from oven. Keep oven on.

  5. Beat egg whites in a glass, metal, or ceramic bowl until medium peaks form. Add sugar gradually, continuing to beat until stiff peaks form. Whisk in salt and cream of tartar gently. Spread meringue over pie. Use a fork to create peaks in the meringue.

  6. Increase oven temperature to 375 degrees F (190 degrees C).

  7. Return pie to the oven and bake until meringue topping is golden brown, about 15 minutes. Turn off oven and leave the pie inside to cool, about 30 minutes.

Cook's Notes:

If you haven't got cream of tartar, you can use a small amount of vinegar or lemon juice.
I've seen several cooking programs, some of which say to leave the door open while cooling, but I've always left the door shut and it seems to work perfectly. Once cooled there will probably be lots of cracks over the meringue but it tastes fantastic!

Feel free to use regular graham crackers if you don't need the pie to be gluten free.

Nutrition Facts (per serving)

470 Calories
14g Fat
80g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 470
% Daily Value *
Total Fat 14g 18%
Saturated Fat 7g 33%
Cholesterol 107mg 36%
Sodium 373mg 16%
Total Carbohydrate 80g 29%
Dietary Fiber 3g 9%
Total Sugars 62g
Protein 10g
Vitamin C 29mg 147%
Calcium 227mg 17%
Iron 2mg 11%
Potassium 377mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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