Lemon meringue pie {sans gluten – without milk}
Et si on commençait la semaine avec une recette à la fois pleine de douceur et de peps, j’ai nommé la tarte au citron ! Les fruits qui annoncent le printemps ne sont pas encore arrivés par chez nous, alors pour changer des pommes et de la tarte aux pommes il reste encore les citrons. On a tendance à un peu oublier le citron, on l’utilise dans des vinaigrettes et autre assaisonnement ou pour se faire une tisane pour la gorge, mais je dois avouer que la tarte au citron lui donne toutes ses lettres de noblesse (oui oui rien que ça !).
La tarte au citron c’est le dessert classique par excellence,
but that's not why you have to put it away in the back of the closet ! No eccentricity in this version, classic and real, just a gluten-free version which makes it even more perfect I think (no big deal for my ankles, anyway we don't wear shoes anymore !). memory of youth, the lemon meringue pie it's something that I loved to cook as a teenager and, attention petite anecdote, one day with my parents, my sister fell with my pie in her hands, flying her to the other end of the living room, we're still laughing !
Lemon meringue pie {sans gluten – without milk}
POUR 8-10 PARTS
- 1 can of lemon curd
FOR THE DOUGH
- 100 g rice flour
- 50 g sorghum flour
- 50 g ground almonds
- 1 egg
- 80 g vegetable margarine
- 30 g whole sugar
FOR THE MERINGUE
- 5 egg whites
- 150 g golden cane sugar
- The zest of a lemon
- For the dough, beat the margarine to obtain an ointment texture. In a robot with a leaf, add the egg and sugar and continue beating 30 seconds. Then pour the flours and almond powder and work to form a dough (add a tablespoon of cold water if needed). Book cool 30 minutes.
- Preheat the oven to 180°.
- Roll out the dough on 4 mm thick then darken it in a pie ring.
- Bake blind 20 minutes then leave to cool.
- Once the dough has cooled, pour lemon curd on top and refrigerate again 30 minutes.
- Prepare the meringue, for that, beat the egg whites until stiff then add the sugar and the lemon zest while continuing to beat for 30 seconds.
- Take the pie out of the fridge, add the meringue on top using a spatula or a piping bag.
- Use a blowtorch or the oven in grill mode for 30 seconds to color the meringue.
LadyMilonguera
6.4.20Your lemon tart is truly magnificent. !!!
Emilie
9.4.20Oh thank you very much 😉
Amélie Garault
12.4.20She looks delicious! What can you replace sorghum flour with??
Emilie
13.4.20Merci ! Instead of sorghum, you can make half quinoa flour, half chickpea flour 😉