Lemon Meringue Pie Without Milk And Gluten

Lemon Meringue Pie is a relatively simple and very colorful dessert that is ideal for meetings at work or gatherings with family or friends. Plus, it’s easy to swap out the ingredients to suit your nutritional needs.

The English term “pie” describes a traditional dessert in Anglo-Saxon cuisine. The baked goods can be prepared in two different ways: either a previously cooked dough is filled with an egg-based cream or the filling is placed between two sheets of dough. Do you already know how to make traditional lemon meringue pie ?

In this article we present a recipe for lemon meringue pie based on the first method. We will also make changes to make the dessert suitable for people with celiac disease and lactose intolerance.

“Tarte” and “Pie” – What are the differences?

The two terms often seem to be used interchangeably; however, they actually refer to two different types of desserts. The main differences between the two are as follows:

1. Tart

• A tart is made from shortcrust pastry, dough with sugar, or shortcrust pastry with butter.
• The crust usually serves as a carrier for a multi-layer filling.
• You can pre-bake the crust and then mix it with the filling.

2. Pie

• A simpler batter with fewer ingredients is usually used for this baked good.
• The dough can either just be on the bottom or on the surface that covers the filling.
• As a rule, the crust does not contain sugar, but it does contain a large amount of butter; however, you can change this for a lighter version.

Dairy and gluten-free lemon meringue pie

Lemon Meringue Pie: Ingredients

For the crust

• 200g ground almonds
• 3 tablespoons of extra virgin olive oil or coconut oil
• 1 egg
• 1 tablespoon of honey or sugar

For the filling

• 6 eggs
• 180g sugar
• 200ml lemon juice
• Lemon peel
• 40g vegetable margarine
• 20g corn flour or cornstarch

For the meringue

• 2 egg whites
• 100g powdered sugar

Making the filling of the lemon meringue pie

It’s better to start making the lemon cream so it has time to cool while you prepare the crust. In addition, you not only save time this way, but your filling will also be creamier.

• First, beat the egg with the sugar until frothy.

• Wash and then grate the peel of half a lemon; be careful to avoid the white part to prevent the dessert from turning bitter. In another bowl, squeeze the lemons and strain off the captured juice.
• Then add the lemon peel, juice and sifted cornmeal to the egg-sugar mixture.
• Sifting the flour is an important step in avoiding lumps and making sure the cream is homogeneous in appearance.
• Next, put all the ingredients in a saucepan and heat the mixture over low heat until it thickens.
• Take the mixture off the stove and add the vegetable margarine. Finally, place the cream in the refrigerator to let it sit while you prepare the crust.

Making the crust of the lemon meringue pie

• First preheat the oven to 200 ° C.
• In the next step, put the ground almonds, eggs, oil, and honey in a large bowl. Then use a hand mixer or whisk to mix the ingredients together until you get a homogeneous batter.
• If you’re allergic to nuts, you can replace the ground almonds with rice, oatmeal, or even cornmeal.
• Next, put the dough in a 26 cm diameter baking pan that you greased and floured beforehand.
• Then spread the lemon cream on the dough with a silicone spatula before you bake the cake in the preheated oven for 30 minutes.
• Then take the lemon meringue pie out of the oven and let it cool for about 20 minutes.
• While the cake is cooling, you can start making meringue to cover the cake with. To do this, beat the egg whites until stiff while you let the sugar trickle in.

• Put the egg whites in a piping bag to decorate the cake with meringue.
• Finally, you can burn the surface of the cake with a gas burner. If you don’t have one, you can put the cake in the oven for 2 minutes at 200 ° C instead.

And voilà – your lemon meringue pie for people with celiac disease and lactose intolerance is ready! Although there are several steps to follow, you can still make the cake with your children. You can also serve it with fresh and tropical fruit ice cream or with a fruit salad made from coconut and melon.