“Indulge in the Tangy Bliss of Gluten-Free Lemon Meringue Pie“
Lemon meringue pie is a classic dessert that’s cherished for its vibrant citrus flavor and cloud-like meringue topping. Now, if you’re following a gluten-free diet, you don’t have to miss out on this delightful treat. A gluten-free lemon meringue pie is just as scrumptious as the traditional version, and we’re here to share how you can savor this tangy delight without gluten.
The Gluten-Free Pie Crust
To kick off this lemony journey, we need a sturdy and buttery pie crust that’s completely gluten-free. There are many pre-made gluten-free crusts available in stores, but if you prefer the homemade touch, you can whip up one using gluten-free flour blends, butter, and a hint of sugar. The crust should be baked to perfection, offering a crisp foundation for the luscious lemon filling.
The Zesty Lemon Filling
The heart of any lemon meringue pie is the zesty and velvety lemon filling. This part of the pie is inherently gluten-free, as it’s primarily made from fresh lemon juice, sugar, eggs, and cornstarch. The key to achieving that perfect balance of sweet and tangy is to whisk these ingredients into a smooth, thickened mixture. Then, pour it into your baked pie crust and let it cool to room temperature.
The Billowy Meringue Topping
Now comes the fun part—creating the meringue topping that crowns your pie. A fluffy meringue is a luscious cloud of whipped egg whites and sugar that’s delicately browned in the oven. As meringue doesn’t contain gluten, you’re good to go. Whip those egg whites to stiff peaks, adding sugar for sweetness. Pile the meringue high on your lemon-filled pie, ensuring it touches the crust to prevent shrinking during baking.
Baking to Perfection
The final step is to bake your pie just until the meringue takes on a beautiful golden hue. Remember, a gluten-free lemon meringue pie is all about the perfect harmony between the sweet meringue and the tangy lemon filling.
Serve and Savour
Once your pie has cooled and set, slice into it, and savor each mouthwatering bite. The meringue should be light and slightly chewy, while the lemon filling is a burst of citrusy delight. With a gluten-free lemon meringue pie, you get to enjoy this classic dessert without any compromise on taste or texture.
Whether you’re gluten-sensitive or just looking for a delightful twist on a beloved dessert, a gluten-free lemon meringue pie is sure to please your taste buds. Savour the bright, tangy flavors and relish each bite of this gluten-free masterpiece.
Gluten Free Lemon Meringue Pie
Lemon meringue pie is a classic dessert that’s cherished for its vibrant citrus flavor and cloud-like meringue topping. Now, if you’re following a gluten-free diet, you don’t have to miss out on this delightful treat.
8
servings30
minutes45
minutesKeep the screen of your device on
Ingredients
- Ingredients lemon curd filling:
4 large 4 egg yolks, and 1 whole egg
160 g 160 caster sugar
130 g 130 unsalted butter
130 ml 130 lemon juice (approx 2 lemons) and zest of 2 lemons
- Ingredients shortcrust pastry:
400 g 400 gluten free plain flour
4 tsp 4 xanthan gum
80 g 80 almond flour
3 tbs 3 caster sugar
240 g 240 unsalted butter, chilled
2 large 2 eggs
2 2 -4 tbs cold water
- Ingredients meringue topping:
200 g 200 caster sugar
200 ml 200 cold water
5 5 egg whites
Pinch cream of tartar
Directions
- The Luscious Lemon Filling
- Our journey begins with the tantalizing lemon filling. To craft this, you’ll need 130g butter, 160g caster sugar, 130ml lemon juice, and lemon zest. In a saucepan, gently heat these ingredients until the butter melts. While this happens, whisk egg yolks in a bowl until smooth. Once the butter mixture is ready, pour it over the yolks, whisking immediately. Remove any lemon zest if necessary. Now, return this mixture to the saucepan and simmer for 8-10 minutes until it thickens and coats the back of a spoon. Set it aside; we’ll add one whole egg later.
- The Gluten-Free Pastry
- delicious pie deserves a sturdy, gluten-free pastry crust. To create one, sift 450g of flour (with xanthan gum if needed) and 1 tablespoon of sugar into a bowl. Add almond flour and mix. Grate 130g of chilled butter into the bowl, then blend it with your fingertips to create a breadcrumb-like texture. Beat the eggs and incorporate them, along with 2 tablespoons of cold water, to form a slightly sticky but pliable dough. Chill the dough for 30 minutes.
- Creating the Pie Crust
- Preheat your oven to 180°C (fan) and grease a 24cm loose-bottomed tart tin. Roll out your chilled pastry dough on a floured surface to a thickness of 0.5cm. Carefully transfer it to the tart tin and bake it with baking beads for 10 minutes at 180°C. After removing the beads, bake for an additional 10 minutes at 160°C (fan) until it’s thoroughly cooked. Prick the base with a fork.
- The Fluffy Meringue
- Prepare the meringue topping by beating egg whites until soft peaks form. Meanwhile, in a saucepan, heat 200g of sugar and water to make syrup and heat to 121°C (hard ball stage), then increase the mixer’s speed to high, and with the motor running pour in the hot syrup in a smooth, steady stream. This luscious meringue topping will crown your pie.
- The Final Steps
- Turn the oven up to 180°C (fan) to assemble the pie. Whisk one whole egg into the lemon curd filling and pour it into the pastry case. Pile the meringue topping on the pie, starting at the edges and working your way to the center. Use a kitchen blowtorch to give the meringue its beautiful golden hue.
