The gluten-free lemon meringue tartlets 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 variation. Additionally, it is made with a very crumbly Breton sablé dough instead of shortcrust pastry as in America.
Discover also other recipes with lemon curd:
- Difficulty: Medium
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 1 Hour
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Spring, Summer
Ingredients
- 2 egg yolks
- 150 g gluten-free rice flour
- 100 g butter (lactose-free with lactose less than 0.01% or vegetable)
- 60 g sugar
- 1 vanilla bean
- 1 teaspoon baking powder
- 1 pinch salt
- 3 eggs
- 125 g sugar
- 3 lemons (medium)
- 20 g cornstarch (gluten-free)
- 50 ml water
- 100 g butter (lactose-free with lactose less than 0.01% or vegetable)
- 90 g water
- 280 g sugar
- 100 g egg whites
- 200 sugar
Tools
- 3 Bowls
- 2 Saucepans
- 1 Citrus Juicer
- 6 Molds for tartlets
- 1 Baking Tray
- 1 Whisk
- 1 Rolling Pin
Steps
Using a whisk or stand mixer, mix the softened but cold butter with the sugar well.
Add the egg yolks, salt, and vanilla, mix well, then add the flour with the baking powder.
Knead quickly by hand to form a fairly flat dough ball.
Wrap it in plastic wrap and let it rest in the fridge for at least 4 hours.
On a lightly floured surface, roll out the sablé to a thickness of 1/8 inch.
First, cut out the base of the molds. Place the dough inside 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 saucepan.
Juice the lemons and pour the juice into the saucepan with the grated zest.
In a bowl, beat the eggs with the sugar and cornstarch.
Add the water to the lemon juice and also add the eggs.
Cook on the stovetop at 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 touching the surface, and let cool.
Cook the first dose of sugar with the water to 250°F.
In a bowl or stand mixer, pour the egg whites.
When the syrup reaches 230°F, start working the sugar and egg whites at low speed.
As soon as the egg whites start to foam, slowly pour in the syrup while continuing to beat until cooled.
The meringue is ready when lifting the whisk leaves peaks that do not fall.
Fill each tartlet with lemon curd, decorate with meringue, and caramelize with a torch or quickly under the broiler on the highest setting.
WARNING: Check the Italian Celiac Association manual and read the ingredients carefully to ensure they are gluten-free.
Advice
They keep for 3 days in the refrigerator.
They keep for 3 days in the refrigerator.
