Lemon Meringue Pie With Gluten Free And Lactose Free
Pie is a traditional dessert in Anglo-Saxon cuisine. It is usually done in two different ways: filling a previously cooked dough with egg cream or placing the filling between two sheets of dough. Next, we’ll explain how to make a lemon meringue pie.
In this case, the lemon meringue pie will be pre-baked. In addition, we will make the relevant substitutions to create a dessert suitable for celiac and lactose intolerant people.
Lemon meringue pie recipe
The traditional lemon meringue pie usually has sour cream or cream and wheat flour. In this case, we adapted the recipe to be gluten-free and lactose-free.
Ingredients
For mass
- 2oo g of ground almonds
- 3 tablespoons of extra virgin olive oil or coconut oil
- 1 egg
- 1 tablespoon of honey or sugar
For the filling
- 6 eggs
- 180 g of sugar
- 200 ml of lemon juice
- lemon zest
- 40 g of vegetable margarine
- 20 g of corn flour or cornstarch
for the meringue
- 2 egg whites
- 100 g of icing sugar
How to prepare lemon meringue pie
It’s best to start making the lemon cream so that it cools and rests while you make the dough. This way, in addition to saving time, the filling will acquire a creamier texture.
- First, beat the egg and sugar with the help of a fouet (fuê).
- Wash and grate half a lemon, taking care not to reach the white part, to prevent the dessert from going sour. Squeeze the lemons and strain the resulting juice.
- In the bowl where you beat the eggs, add the zest, lemon juice and sifted cornmeal.
- This step is essential so that there are no lumps and for the cream to have a homogeneous appearance.
- Then pour all the ingredients into a pan and heat it over low heat until the mixture thickens.
- Finally, add the butter off the heat and set aside in the fridge.
To prepare the dough:
- Place the ground almonds, egg, oil and honey in a large bowl. With the help of a hand mixer, mix all the ingredients well until you get a homogeneous mass.
- If you are allergic to oilseeds, you can substitute ground almonds for rice, oats or even corn flour.
- Place the dough in a mold, 26 cm in diameter, previously greased and floured.
- Add the lemon cream to the dough using a silicone spatula.
- Bake in a preheated oven at 200º C for 30 minutes.
- Remove the pan from the oven and let it cool for approximately 20 minutes.
- Meanwhile, prepare the meringue that covers the lemon pie. Beat the egg whites until firm and add sugar gradually.
- When the whites acquire the proper texture, transfer the preparation to a pastry bag.
- Finally, decorate the pie with the meringue and brown the surface with a blowtorch. If you don’t have one, you can put it in the oven at 200º C for 2 or 3 minutes.
Okay, now you have a lemon meringue pie suitable for celiac and lactose intolerant people. As we’ve seen, this is a slightly more elaborate recipe, but you can also prepare it with the kids. It can also be accompanied by fresh tropical fruit ice cream or a coconut and melon salad.
