Lemon Meringue Pie gluten and milk

Lemon Meringue Pie gluten and milk

How can I do?

For the shortcrust pastry, gluten and milk:

Robots: Pour mix into a large bowl of your food, margarine, sugar and. Then add the rice flour, mix, then add the whole egg and finally a little vanilla to flavor the dough. You can, if you wish, add the lemon zest in the dough. Mix all the dough mixer.

By hand: Clean your work surface with flour pollinate with rice flour, pour the margarine into small cubes and sugar. Add the flour and mix. Make a well in the center and add the whole egg. Mix well.
Add the vanilla flavor.

In both cases, if the dough is formed, wrap it in plastic wrap and refrigerate for 30 minutes.

For the device Lemon (gluten and dairy):

Press the lemons and set aside. I, for my part, I think, two teaspoons lemon juice pulp. You can also press and hold the bowl of lemons then add mixture.

Melt margarine in a small saucepan careful not to heat, it should melt slowly.

In a small bowl, mix the cornstarch with a tablespoon tablespoon water soup. Mix well.

Put the eggs in a bowl and add the sugar. Whisk well until the mixture turns white.
Stir (please, that there are no seeds) in cornstarch, melted margarine, and lemon juice, I add two teaspoons of lemon juice pulp.
Mix well and set aside.

Edited by:

Spread it in a pie pan, prick the bottom.

Pour in the mixture with lemon and bake for 20-25 minutes at 200 ° C. A monitor!

For the meringue cake:

Beat the egg whites until stiff and beat in the sugar on the ice at the last moment. Raise the white gently stir in sugar.

Put your future in preparing meringue a piping bag with a star shaped tip, and start in the middle of the cake, then go over all possible diagonal!
Ingredients:
  • For the shortcrust pastry, gluten and milk:

  • 50g sugar

  • 125g rice flour

  • 50g margarine at room temperature

  • 1 whole egg

  • Vanilla powder or liquid in the device lemon:

  • 3 lemons

  • 50g margarine at room temperature

  • Tablespoons cornstarch 1 cup

  • 4 eggs

  • 200 g icing sugar. For the meringue:

  • 4 egg whites

  • 100g icing sugar.

  • 1 pinch of salt

Total time: Preparation + cooking time: 85 min
Yield: 8 people

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