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Gluten-Free Lemon Meringue Pie
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Gluten-Free Lemon Meringue Pie

2 godz. 30 minPorcje: 8Nutri-Score D€€
od @theloopywhisk34 importyugotowano 0 razy
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Składniki

8 osób
  • gluten-free flour blend (plus extra for dusting)Spiżarnia200 g
  • cold butter (cubed)Nabiał110 g
  • caster sugar (for the pastry)Spiżarnia30 g
  • egg (beaten, for the pastry)Nabiał1 kawałek
  • ice-cold waterNapoje30 ml
  • saltPrzyprawy2 g
  • lemons (zested and juiced)Warzywa i owoce4 kawałki
  • cornflourSpiżarnia45 g
  • caster sugar (for the filling)Spiżarnia200 g
  • waterNapoje300 ml
  • egg yolksNabiał4 kawałki
  • butter (for the filling)Nabiał40 g
  • egg whites (at room temperature)Nabiał4 kawałki
  • caster sugar (for the meringue)Spiżarnia200 g
  • cream of tartar (optional)Spiżarnia2 g

na porcję

Wartości odżywcze

407kcal

Węglowodany
60 g
Białko
5 g
Tłuszcz
16 g
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Przybory

  • Forma do tarty
  • Miska
  • Wałek do ciasta
  • Rondel
  • Trzepaczka
  • Mikser ręczny
  • Blacha do pieczenia

krok po kroku

Przygotowanie

  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.
    Krok 1

  2. Chill the dough

    • Shape the dough into a disc, wrap it and chill until firm.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 7

  8. Cool and serve

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