Gluten-free lemon meringue pie
Lemon meringue pie is one of the favorite desserts of the French, did you know? Not really surprising considering all the sweets found there: sweet dough, lemon cream, meringue... it makes your mouth water, doesn’t it? ;) What if you satisfy this desire now or tonight?
I propose a revisited recipe that surprised me a lot. The cream is almost foamy, very airy on the palate, the shortbread dough is firm and crispy and the meringues have a perfect texture: crispy, but melting inside. Really impressive and the result is ... just wow! I picked up a recipe I saw on the internet and decided to test it by changing the grammage of the ingredients and different techniques. If there is a recipe you need to test on our site, it is this one! It will make you forget that it is gluten-free;)
Preparation time: 3h
For: ten people (or less, if you are very greedy!)
INGREDIENTS:
For the meringue decoration (to be prepared the same day or the day before):
50 g egg white
120 g icing sugar
For semi-candied lemon peel (to be prepared the same day or the day before):
4 lemons
100 g sugar
200 g water
Lemon cream (to be prepared on the same day):
200 g lemon juice
the zest of 2 green lemons
5 eggs
100 g sugar
65 g butter
Shortbread dough (to be prepared the same day):
80 g butter
80 g sugar
2 eggs
230 g rice flour
30 g corn flour
30 g almond powder
1 g salt
Recipe:
For the decoration meringue:
1. Turn the egg whites to snow while gradually adding 100 g of icing sugar.
2. Once the whites are firm (they really must be very firm), add the last 20 g of icing sugar.
3. Line a baking sheet with baking paper and poach the meringues, lifting slightly as you press to finish with a small tip.
4. Remove from the oven and set aside at room temperature. (Do not put them in a box or in the fridge, otherwise they will soften)
For semi-candied lemon peel:
1. Remove both ends of the lemons and slice the lemons in half in the direction of the segments.
2. Boil the lemon halves in water. Repeat this process three times, renewing the water each time to remove the bitterness from the bark, then drain the lemons.
3. Boil the 100 g of sugar with 150 g of water. Off the heat, add the remaining 50 g of water and mix. Soak the lemons in the mixture and boil for 1 minute and 30 minutes. Keep the lemons cool in their syrup until ready to use.
For the lemon cream :
1. Boil the lemon juice with the lime zest (you can use the lime juice for part of the 200 g of lemon juice needed).
2. Meanwhile, in a large bowl, pour in the eggs and sugar and whisk vigorously.
3. When the lemon juice is boiling, strain it through a sieve to filter the zest, then pour it over the sugar-egg mixture, while whisking. Cook over low heat, stirring constantly, then boil for two minutes.
4. Pour into a bowl, film and let cool in the freezer (not long). When the mixture becomes warm, whisk the softened butter with the mixture until it has a good creamy texture. Film and refrigerate.
For the shortcrust pastry :
Once cooked, take it out of the oven and let it cool (The recipe is on the key-word).
Dressage:
1. Drain the lemons, empty them and cut the bark into matches.
2. Put a layer of cream in the pie, then cover with semi-candied lemon peel (save a few for decoration). Cover with remaining lemon cream and smooth with a spatula.
3. Place the meringues and place between them some semi-candied lemon peel that you have reserved for this use. Here, you can taste!
