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.
Preparation time one hour and a half (excluded rest in the refrigerator for one hour)
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
Make the shortcrust pastry (recipe: shortcrust pastry) and let it rest in the refrigerator for an hour.
Roll out the pastry into a concave mold which directly creates a base, with the hole for the stuffing.
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.
Pour the cream on the tart and cover it with the egg whites, beaten with the sugar and the lemon juice.
Bake at 180°C for 20 minutes.
Allow cooling completely before serving.
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