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Gluten Free Lemon Meringue Pie Recipe w/ Biscuit Base (dairy free, low FODMAP)

I love lemon in desserts. I also love biscuit bases. So here is a Gluten Free and Dairy Free Lemon Meringue Pie with a biscuit base... simple & delicious!


For the biscuit base

  • 300g gluten free digestives
  • 80g dairy free spread I use Pure, melted

For the lemon filling

  • 6 lemons zest & juice
  • 65g cornflour
  • 250g caster sugar
  • 6 egg yolks

For the meringue

  • 6 egg whites save these from your egg yolks you used earlier
  • 340g caster sugar
  • 3 tsp cornflour


  • Crush your biscuits (I usually place them in a freezer bag & hit them with a rolling pin!)
  • In a bowl, mix together your crushed biscuits and melted dairy free spread.
  • Press into a loose bottomed tin & chill in the fridge whilst you make your lemon layer. (minimum 30 minutes)
  • Zest and juice all of your lemons into a bowl.
  • Add your cornflour and mix to form a loose paste.
  • Bring to the boil 440ml of water. Once boiling add your lemon/cornflour paste. Stir until thickened and remove from the heat.
  • In a separate bowl, mix together your sugar and egg yolks until smooth.
  • Slowly add your egg/sugar mixture to your saucepan, whisking or stirring continuously. Once all the mixture has been added, plate over a low heat and continue to stir till a little more thickened.
  • Allow to cool slightly before pouring it over your biscuit base. Put to one side, ideally in the fridge.
  • To make the meringue add your egg whites to a freestanding mixer (or use an electric hand whisk). Whisk until soft peaks are formed.
  • Continue to whisk and gradually add your sugar until stiff peaks have formed and it's glossy.
  • Finally add your cornflour and whisk once more. Make sure your meringue is lovely and thick.
  • Spoon your meringue on top of the lemon layer. Swirl it around making little peaks as you go.
  • Bake in the oven for about 15 minutes at 170C.
  • If you have a cooking blow torch at this point you could gently torch the top to give it a little more colour (optional).
  • Allow to completely cool in the tin and then chill in the fridge for a good few hours (I always chill overnight) to allow the lemon layer to cool and settle down.
  • Slice up, enjoy!