Gluten-Free Lemon Meringue Pie Recipe
Finding a dessert that’s both gluten-free and delicious can be a challenge, especially when you’re craving something classic and comforting like a lemon meringue pie.
Many traditional lemon meringue pie recipes rely on wheat-based pastry, making them off-limits for those with gluten sensitivities or celiac disease.
Luckily, this gluten-free lemon meringue pie recipe offers a solution, allowing everyone to indulge in the irresistible combination of zesty lemon curd, buttery pastry, and fluffy meringue topping without the worry of gluten.
Ingredients
For the Shortcrust Pastry:
- 250g gluten-free pastry flour
- 150g butter
- 100g icing sugar
- 80g egg yolks
- Grated zest of 1 organic lemon or seeds from half a vanilla pod
- Pinch of salt
For the Lemon Curd:
- 150g eggs (3 medium eggs)
- 120ml lemon juice
- Zest of 1 organic lemon
- 75g butter
- 75g sugar
- 1 sheet of gelatin
For the Italian Meringue:
- 60g egg whites (at room temperature)
- 110g sugar
- 20g water
Instructions
Making the Shortcrust Pastry:
- Combine gluten-free pastry flour and softened butter until the mixture becomes crumbly.
- Add a pinch of salt and icing sugar, then continue kneading the dough.
- Gradually add the beaten egg yolks and mix until well combined.
- Cover the dough with plastic wrap and refrigerate it for at least 1 hour to allow it to firm up.
Baking the Pastry:
- Preheat your oven to 180°C (350°F).
- Roll out the chilled dough on a floured surface to about 3/4 mm thickness.
- Use the pastry to line a 20 cm tart tin, trimming off any excess dough.
- Prick the base of the pastry with a fork, then line with parchment paper and fill with baking beans.
- Bake in the preheated oven for about 15 minutes, then remove the parchment paper and baking beans and bake for an additional 10-15 minutes or until golden brown.
- Allow the pastry to cool completely before fillings.
Making the Lemon Curd:
- In a saucepan, whisk together the eggs, lemon juice, lemon zest, butter, and sugar.
- Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoons.
- Remove the saucepan from the heat and stir in the softened gelatin until fully dissolved.
- Allow the lemon curd to cool slightly before pouring it into the cooled pastry case.
Making the Italian Meringue:
- In a clean, dry bowl, whisk the egg whites until soft peaks form.
- In a saucepan, combine the sugar and water and heat until the mixture reaches 118°C (245°F) on a candy thermometer.
- While whisking the egg whites, slowly pour in the hot sugar syrup in a steady stream.
- Continue whisking until the meringue is glossy and holds a stiff peak.
Assembling the Pie:
- Spoon the Italian meringue onto the lemon curd-filled pastry, spreading it out evenly with a spatula.
- Use a kitchen torch to lightly brown the meringue, or alternatively, place the pie under a preheated grill for a few minutes until golden.
- Serve slices of this delicious Gluten-Free Lemon Meringue Pie and enjoy!
Conclusion
This Lemon Meringue Pie recipe offers a delightful combination of flavors and textures that is sure to please any dessert lover. With its buttery gluten-free pastry crust, tangy and vibrant lemon curd filling, and light and fluffy Italian meringue topping, this pie is both elegant and delicious. Whether you’re serving it for a special occasion or simply indulging in a sweet treat, this recipe is a surefire way to impress your friends and family. So why wait? Give this recipe a try and elevate your dessert game with this classic favorite!