Gluten-free lemon and meringue pie
Gluten-free lemon and meringue pie
Doses
12
kplCooking time
25
minutesIngredients
- Bottom
1 tbsp fine sugar
100 g butter
1 egg yolk
- Lemon ice cream
4 dl water
1,5 dl fine sugar
4 tbsp corn starch (e.g. Maizena)
3 egg yolk
1 dl lemon juice
1 grated lemon zest
1 tbsp win at
- Mareng
4 egg white
1 dl fine sugar
Preparation
- Bottom
- Whisk together the flour, sugar and fat. Add the egg yolk and mix until smooth.
- Pat the dough into the bottom and sides of a greased pie dish (about 24 cm in diameter).
- Bake the base in the oven at 200°C for about 10-12 minutes.
- Allow to cool while you make the filling.
- Lemon ice cream
- Measure all the other ingredients into a saucepan, except the butter.
- Heat, stirring constantly, until the ice cream thickens.
- Add the butter and stir. Let cool and pour over the base.
- Mareng
- Whip the egg whites until stiff and frothy. Add the sugar in small batches.
- The meringue is ready when you can turn the cup upside down without spilling the foam.
- Use a spoon to lift or pipe the foam over the top of the ice cream, up to the edges.
- Bake in the oven at 175°C for about 15 minutes, until the meringue is a nice light brown.
- Refrigerate and serve the same day.
