Lemon Meringue Pie

lemon meringue pie

Ingredients icon-ingredients

*For a 20cm diameter cake tin or ring.

  • Sablé (pie crust)*

  • 80g Brown rice flour

  • 90g Corn starch

  • 40g Almond flour

  • 50g Powdered sugar

  • 1 pinch Cinnamon

  • ½ teaspoon Xantham gum*

  • 80g Margarine

  • 1 unit Egg

  • Lemon Cream

  • 3 units Eggs

  • 110g Lemon juice

  • 150g Sugar

  • 2,5g Gelatine sheets

  • 95g Margarine

  • Italian Meringue

  • 3 units (90 g) Egg whites

  • Lemon drops

  • 180g Sugar

  • 36g Water


  • For the pie crust.

  • 1.Mix the rice flour, the corn starch, the almond flour, the powdered sugar, the xantham gum and the cinnamon.

  • 2.Add very cold margarine and work the dough until resembling breadcrumbs.

  • 3.Add in the egg and keep kneading until smooth.

  • 4.Make a ball and wrap it in plastic foil. Leave it in the fridge for 12 hours to get an optimal result.

  • 5.Spread the dough in the chosen greased cake tin and give it the desired thickness (not too thick for a proper baking).

  • 6.Bake it on its own, cover it with baking paper and place some weight over it (chickpeas or dried legumes) to keep it from rising. Bake at 200ºC for 15 minutes. Then, take out the chickpeas and the baking paper and bake for another 15 minutes approximately until golden.

  • For the lemon cream.

  • 1.Hydrate the gellatine sheets in cold water.

  • 2.Break the eggs in a bowl. Beat a bit and add the lemon juice and the sugar in. Mix and set to boil while stirrin, until thick.

  • 3.Drain the gellatine and add them to the cream out of the fire.

  • 4.Blend until smooth and homogeneous.

  • 5.Leave the cream to cool down in a bowl, and when the temperature decreases, around 40ºC approximmately, add the margarine in. Mix it well and cover with plastic film (the film should touch the cream avoiding crusts). Leave it to cool and put in the fridge until it's completely cold.

  • For the meringue

  • 1.Separate the egg whites from the egg yolks.

  • 2.Pour the egg whites in a bowl and add some lemon drops.

  • 3.Prepare a syrup with the water and the sugar. Boil until reaching the 118ºC (soft ball point). In order to check the syrup state without a thermometer, put a bit of the syrup in cold water, if you can shape it into a (sof) ball with your fingers, you reached the desired temperature. Click HERE to see how it's done!

  • 4.When the syrup is reaching the desired temperature, start beating the egg whites.

  • 5.Once the syrup reaches the temperature, pour it over the egg whites, making a thin thread next to the wall of the bowl, while beating. Once all the syrup has been added, keep beating until the meringue cools down. The bowl should be at room temperature if you touch it.

  • Assembling.

  • 1.Pour the lemon cream over the baked and cooled down pie crust. Spread it.

  • 2.Cover with a bit of the meringue and smooth it out.

  • 3.Put the rest of the meringue in a pastry bag with the deried tip and cover the pie entirely.

  • 4.Burn the meringue with a blow torch.

  • 5.Decorate with a couple of lemon cream drops over the meringue.

  • *We used the recipe for the gluten-free sablé (pie crust) to prepare this recipe, but to also prepare it dairy-free, besides replacing the butter with the margarine, we modified the amounts of corn starch and xantham gum. You can follow the video for the basic recipe gluten-free sablé, but using the amounts specified in this recipe.

  • *The Italian meringue requires certain speed. Therefore, it's important to have all the ingredients and tools ready, because once the syrup reaches the temperature it needs to be poured over the egg whites immediatelly. Additionally, when the meringue cools down, it must be used quickly in the chosen recipe.

  • *It's advisable to use eggs at room temperature, this will help the beating process.

  • *We chose the Italian meringue because, as it's cooked, you can keep it in perfect conditions for several days. You can also use the Swiss meringue, it's a good option because, as well as the Italian, it's cooked, and it's easier to elaborate.

  • *Lemon drops can be replaced with a pinch of salt of a dash of vinegar.

  • *One additional ingredient that can be use in all meringues is cream of tartar. This is one of the best stabilizers for egg whites. The tip of a teaspoon would be enough for three egg whites. Cream of tartar can be easily found in herbalists and specialty shops.

  • *Xanthan gum is a thickener obtained from the fermenting of corn mash (or other grains), resulting in some kind of gelatine. It is used as an additive to add elasticity to doughs made with gluten free flours. It provides no flavour whatsoever, barely adds calories to the recipe and it may be used for both cold and hot processing. We can easily find this product in herbalists, specialty shops and some supermarkets.


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