Gluten-free And Dairy-free Lemon Meringue Pie
The pay or foot is a traditional dessert of Anglo – Saxon cuisine. Its equivalent in Spanish would be the empanada or cake. It is usually made in two different ways: filling a previously cooked dough with a cream linked with egg or putting the filling between two sheets of pasta. Do you know how to make a lemon meringue pie ?
In this article we are going to explain how to prepare a lemon meringue pie cooked as in the first case. In addition, we will make the pertinent substitutions so that the dessert is suitable for celiacs and lactose intolerant.
Differences between a cake and a pie
They may seem like synonymous words but they refer to two different types of dessert. The main differences are as follows:
1. Cake
- It is made with shortcrust dough, dough with sugar, or shortcrust dough with butter.
- The dough often serves as a support for a hearty, multi-layered filling.
- You can precook the dough and later mix it with the filling.
2. Pay
- Simpler doughs are usually used with fewer ingredients.
- The paste can be only on the base or also on the surface covering the filling.
- The dough does not usually contain sugar and usually has a large amount of butter, although it can be adapted in the lighter versions.
Lemon meringue pie recipe
The traditional lemon and meringue pie usually includes cream or wheat flour. In this case, we have adapted the recipe to be gluten-free and dairy-free.
Ingredients
For the mass
- 2oo g of ground almonds
- 3 tablespoons of extra virgin olive or coconut oil
- 1 egg
- 1 tablespoon of honey or sugar
For the filling
- 6 eggs
- 180g sugar
- 200 ml of lemon juice
- Lemon zest
- 40 g vegetable margarine
- 20 g of corn flour or cornstarch
For the meringue
- 2 egg whites
- 100 g of sugar glass
How to prepare the meringue pie
It is better to start by making the lemon cream, so that it cools and rests while we prepare the dough. In this way, apart from saving time, the filling will acquire a creamier texture.
- First, beat the egg with the sugar with the help of some rods.
- Wash and grate half a lemon being careful not to reach the white part to avoid making the dessert bitter. On the other hand, squeeze the lemons and strain the resulting juice.
- In the bowl in which we have beaten the eggs, add the zest, lemon juice and sifted cornmeal.
- If you do not have a sieve, you can help yourself with a strainer. This step is vital so that lumps do not appear and the cream has a homogeneous appearance.
- Next, pour all the ingredients into a saucepan and heat over low heat until the mixture thickens.
- Add the butter off the heat and reserve in the refrigerator.
To prepare the dough:
- Put the ground almonds, egg, oil and honey in a large bowl. With the help of a hand mixer or manual whisk, mix all the ingredients well until you get a homogeneous-looking dough.
- If you are allergic to nuts, you can substitute the ground almond for rice, oat or even corn flour.
- Arrange the dough in a previously greased and floured ovenproof mold with a diameter of 26 cm.
- Put the lemon cream on the paste with the help of a silicone spatula.
- Cook in the oven previously heated to 200 ºC for 30 minutes.
- Remove the mold from the oven and let it cool for approximately 20 minutes.
- Meanwhile, we are going to prepare the meringue that covers the lemon pie . Whip the whites until stiff and add the sugar little by little.
- When the whites have acquired the appropriate texture, we pass the preparation to a pastry bag.
- To finish, decorate the pie with the meringue and brown the surface of it with a blowtorch. If you don’t have one, you can put in the oven at 200 ºC with heat on top for 2 or 3 minutes.
You already have your lemon and meringue pie ready , suitable for celiacs and lactose intolerant. It is a somewhat elaborate recipe, but you can prepare it with children. In addition, it can be accompanied by an ice cream with some fresh and tropical fruit or with a coconut and melon salad.
