The gluten-free lemon meringue cupcakes are the mini version of the Lemon Meringue Pie, a fragrant and delicious American dessert. The version I propose is not only gluten-free but also lactose-free, and no one will notice this change. It is made with a very crumbly Breton shortcrust pastry instead of the pâte brisée as in America.
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- Difficulty: Medium
- Cost: Average
- Rest time: 4 Hours
- Preparation time: 1 Hour
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, Spring, Summer
Ingredients
- 2 egg yolks
- 150 g gluten-free rice flour
- 100 g butter (lactose-free with less than 0.01% lactose or plant-based)
- 60 g sugar
- 1 vanilla pod
- 1 teaspoon baking powder
- 1 pinch salt
- 3 eggs
- 125 g sugar
- 3 lemons (medium-sized)
- 20 g cornstarch (gluten-free)
- 50 ml water
- 100 g butter (lactose-free with less than 0.01% lactose or plant-based)
- 90 g water
- 280 g sugar
- 100 g egg white
- 200 sugar
Tools
- 3 Bowls
- 2 Pans
- 1 Citrus Juicer
- 6 Molds for tartlets
- 1 Baking Tray
- 1 Whisk
- 1 Rolling Pin
Steps
Use a whisk or a stand mixer to mix the cold but soft butter with the sugar.
Add the egg yolks, salt, and vanilla, mix well and add the flour with the baking powder.
Knead quickly by hand and form a fairly flat dough ball.
Wrap it in plastic wrap and let rest in the fridge for at least 4 hours.
On a lightly floured work surface, roll out the sablé to a thickness of about 1/8 inch.
First cut out the bottom in the diameter of the molds. Place in the mold, then cut a strip of dough for the edge of the tartlet.
Bake at 350°F for about 15 minutes.
Remove from oven and let cool before removing from the mold.
Grate the lemon zest into a pan.
Squeeze the juice and pour it into the pan with the grated zest.
In a bowl, beat the eggs with the sugar and cornstarch.
Add water to the lemon juice and also add the eggs.
Cook on the stove to 183°F, or until the cream coats the back of a spoon.
Off the heat, add the butter and mix well.
Pour into a container, cover with plastic wrap in contact with the surface and let cool.
Cook the first dose of sugar with water to 250°F.
In a bowl or stand mixer, add the egg white.
When the syrup reaches 230°F, start working the sugar and egg white at low speed.
As soon as the egg white begins to foam, slowly pour in the syrup, continuing to whip until cool.
The meringue is ready when lifting the whisk the meringue remains suspended without falling.
Fill each tartlet with lemon curd, decorate with meringue, and caramelize with a blowtorch or quickly under the grill at maximum power.
WARNING: Check the Italian Celiac Association’s handbook and read the ingredients carefully to ensure there’s no gluten contamination
Advice
They keep for 3 days in the fridge.
They keep for 3 days in the fridge.
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