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Gluten-Free Lemon Meringue Pie
Dessert

Gluten-Free Lemon Meringue Pie

2 h 30Pour 8Nutri-Score D€€
par @theloopywhisk35 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

8 personnes
  • gluten-free flour blend (plus extra for dusting)Épicerie200 g
  • cold butter (cubed)Produits laitiers110 g
  • caster sugar (for the pastry)Épicerie30 g
  • egg (beaten, for the pastry)Produits laitiers1 morceau
  • ice-cold waterBoissons30 ml
  • saltÉpices2 g
  • lemons (zested and juiced)Fruits et légumes4 morceaux
  • cornflourÉpicerie45 g
  • caster sugar (for the filling)Épicerie200 g
  • waterBoissons300 ml
  • egg yolksProduits laitiers4 morceaux
  • butter (for the filling)Produits laitiers40 g
  • egg whites (at room temperature)Produits laitiers4 morceaux
  • caster sugar (for the meringue)Épicerie200 g
  • cream of tartar (optional)Épicerie2 g

par portion

Nutrition

407kcal

Glucides
60 g
Protéines
5 g
Lipides
16 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Moule à tarte
  • Saladier
  • Rouleau à pâtisserie
  • Casserole
  • Fouet
  • Batteur électrique
  • Plaque de cuisson

pas à pas

Préparation

  1. Make the gluten-free pastry

    • Mix the gluten-free flour, salt and caster sugar in a bowl.
    • Rub in the cold cubed butter until the mixture resembles breadcrumbs.
    • Add the beaten egg and ice-cold water and bring together into a dough.
    Étape 1

  2. Chill the dough

    • Shape the dough into a disc, wrap it and chill until firm.
    Étape 2

  3. Blind bake the crust

    • Roll the dough out and line the pie dish, then prick the base.
    • Chill again briefly, then bake at 190 °C until pale golden.
    • Remove the baking beans and bake a few more minutes until the base is dry.
    Étape 3

  4. Cook the lemon filling

    • Whisk the cornflour, caster sugar and water in a saucepan until smooth.
    • Add the lemon zest and juice and cook over medium heat, stirring, until thick and glossy.
    • Take off the heat and whisk in the egg yolks and butter until smooth.
    Étape 4

  5. Fill the pie

    • Pour the warm lemon filling into the baked crust and smooth the top.
    • Let it set while you make the meringue.
    Étape 5

  6. Whip the meringue

    • Whisk the egg whites with the cream of tartar until soft peaks form.
    • Add the caster sugar gradually and whisk until stiff, glossy peaks form.
    Étape 6

  7. Top and bake

    • Spoon the meringue over the filling, spreading it to the edges and making peaks.
    • Bake at 180 °C until the meringue is golden.
    Étape 7

  8. Cool and serve

    • Cool the pie completely so the filling sets before slicing.
    Étape 8
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