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Gluten-free lemon meringue tart

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Gluten-free lemon meringue tart – 

Gluten-free tart with a strong taste of lemon. The addition of the meringue confers sweetness and delicacy to the whole.

Gluten-free lemon meringue tart

Preparation time one hour and a half (excluded rest in the refrigerator for one hour)

Ingredients:

For the base: shortcrust pastry

For the filling: 3 egg yolks, 85 grams of butter, 120 grams of sugar, juice of two lemons.

For the meringue: 3 egg whites, 180 grams of sugar, 1 teaspoon of lemon juice

grechina

Make the shortcrust pastry (recipe: shortcrust pastry) and let it rest in the refrigerator for an hour.

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Roll out the pastry into a concave mold which directly creates a base, with the hole for the stuffing.

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If you don’t have a mold like this, you can put the pastry in a regular cake pan, cooking it by putting inside the baking paper and dried beans.

Bake at 180°C for 15 minutes.

Meanwhile, make the filling: melt the butter in a pan with the lemon juice.

Add the beaten egg yolks with the sugar and stir continuously the cream (over low heat) until it veils the back of the spoon.

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Pour the cream on the tart and cover it with the egg whites, beaten with the sugar and the lemon juice.

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Bake at 180°C for 20 minutes.

Gluten-free lemon meringue tart

Allow cooling completely before serving.

Gluten-free lemon meringue tart

Gluten-free lemon meringue tart

grechina

More gluten-free tarts:

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