Gluten-Free Lemon Meringue Pie Recipe

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
Easy Lemon Meringue Pie Recipe

Instructions

Making the Shortcrust Pastry:

  1. Combine gluten-free pastry flour and softened butter until the mixture becomes crumbly.
  2. Add a pinch of salt and icing sugar, then continue kneading the dough.
  3. Gradually add the beaten egg yolks and mix until well combined.
  4. Cover the dough with plastic wrap and refrigerate it for at least 1 hour to allow it to firm up.

Baking the Pastry:

  1. Preheat your oven to 180°C (350°F).
  2. Roll out the chilled dough on a floured surface to about 3/4 mm thickness.
  3. Use the pastry to line a 20 cm tart tin, trimming off any excess dough.
  4. Prick the base of the pastry with a fork, then line with parchment paper and fill with baking beans.
  5. 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.
  6. Allow the pastry to cool completely before fillings.
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Making the Lemon Curd:

  1. In a saucepan, whisk together the eggs, lemon juice, lemon zest, butter, and sugar.
  2. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoons.
  3. Remove the saucepan from the heat and stir in the softened gelatin until fully dissolved.
  4. Allow the lemon curd to cool slightly before pouring it into the cooled pastry case.

Making the Italian Meringue:

  1. In a clean, dry bowl, whisk the egg whites until soft peaks form.
  2. In a saucepan, combine the sugar and water and heat until the mixture reaches 118°C (245°F) on a candy thermometer.
  3. While whisking the egg whites, slowly pour in the hot sugar syrup in a steady stream.
  4. Continue whisking until the meringue is glossy and holds a stiff peak.

Assembling the Pie:

  1. Spoon the Italian meringue onto the lemon curd-filled pastry, spreading it out evenly with a spatula.
  2. Use a kitchen torch to lightly brown the meringue, or alternatively, place the pie under a preheated grill for a few minutes until golden.
  3. Serve slices of this delicious Gluten-Free Lemon Meringue Pie and enjoy!
Lemon Meringue Pie Recipes

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!

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