A classic lemon meringue pie with a tangy lemon filling, a crisp cookie base and perfectly whipped meringue. Gluten-free version: Gluten-free biscuits.
⏱ 1 hr🍽 8 servings 🌍 Mediterranean👩🍳 Afoona🧩 3 parts
Grind the gluten-free biscuits into fine crumbs in a food processor.
Food processor
2
Add the butter (melted) and mix well.
3
Press the mixture into the bottom and up the sides of a 24 cm pie pan and chill 20 minutes.
Tart / pie panRefrigerator
4
Bake the crust in an oven preheated to 160°C (320°F) for 10 minutes and cool completely.
OvenSpringform panorTart / pie pan
For the Cream Filling
5
Put the eggs, the egg yolks, the sugar and the cornstarch in a small pot and whisk together.
Small saucepanWhisk
6
Add the lemon juice and lemon zest and mix until even.
7
Set over low heat and stir nonstop for about 10 minutes, until the mixture thickens and clings to the spoon.
StoveWhisk
💡Low heat and nonstop stirring: over high heat the yolks curdle into lumps before the curd thickens.
8
Remove from the heat and add the cold butter in cubes, stirring.
9
Pour the cream into the cooled shell and smooth the top.
10
Chill for at least 1 hour, until the cream sets.
Refrigerator
💡Let the cream set completely before cutting or adding meringue: lemon cream that hasn't set runs out of the slice.
11
Whip' the egg whites with the lemon juice' on medium speed, until it starts to foam.
⚙ WhippingBowlHand mixerorStand mixer
💡Whip egg whites in a clean, dry bowl, without a drop of yolk.
12
Add the sugar one tablespoon at a time, without stopping the mixer, and whip about 5 more minutes, until the foam is white, glossy and very stiff.
Hand mixerorStand mixer
💡The sugar goes in slowly, only after the egg whites are already foamy: sugar added all at once weighs down the foam, and the meringue never reaches full volume and gloss.
13
Transfer the meringue to a piping bag and pipe it closely over the filling, until it is completely covered.
Piping bag
14
Scorch the top of the meringue with a torch until golden.
Kitchen torch
522calories
7 gprotein
66 gcarbs
27 gfat
● protein 5%● carbs 50%● fat 45%
Per serving (164 g), of 8 servings
For the Crumb Crust · For the Cream Filling ·
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
⚖ About the ingredients
Biscuits: measured in pieces: one ≈ 8 g · 440 kcal per 100 g · More about Biscuits →
White sugar: measured in cup in this recipe: 1 cup = 200 g · 387 kcal per 100 g · More about White sugar →
🔧 Tools needed (11) · 🍳 2 cooking vessels
Food processor· Also works: Knife (More time and handwork, less even texture) · Electric mini chopper (Small amounts)· 💡 Workaround, changes the dish: Blender (Needs more liquid)
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Small saucepan· Also works: Pot (None) · Frying pan (A deep pan for sauces)
Piping bag· Also works: Zip-top bag (Zip-top bag with a corner cut off, no tip)· 💡 Workaround, changes the dish: Spoon / teaspoon (regular) (With a spoon, uneven)
Tart / pie pan· Also works: Springform pan (High sides) · Round pan (Hard to release)
Bowl· Also works: Pot (None)
Whisk· Also works: Hand mixer (None)· 💡 Workaround, changes the dish: Fork (Beat with a fork, less air)
Kitchen torch· Also works: Broiler (Oven broiler, less control)
Hand mixer or Stand mixer· one of them
By the steps, as the recipe is built now: another version or addition can change the list.
