Gluten Free Lemon Meringue Tart

Gluten Free Sweet pastry 

For 1 kg of pastry that you can freeze ( for 4 tarts)

  • 300 g rice flour
  • 300 g cold butter
  • 200 g icing sugar
  • 3 eggs
  • 150 g ground almond
  • 100 g potato flour or starch ( bought in a Chinese supermarket much cheaper!)

Put all your ingredients in the mixer with the paddle tool.

When everything is well-combined leave in the fridge for minimum 4 hours.

Between 2 floured parchment paper sheets, roll out the dough, 

Bake it blind in a preheated oven at 180 degrees for 10 to 15 min.

Light crème au citron

  • 4 lemons
  • 3 eggs
  • 180  sugar
  • 1 tsp cornflour
  • 1 gelatine leaf

Put the gelatin leaf in a bowl of cold water.

Zest the 4 lemons and squeeze the juice in a saucepan.

Add 3 beaten eggs, the sugar and the cornflour.

Put on the hob and whisk it continuously until you get a thick mixture.

Add your soaked gelatin leaf in the saucepan and use a hand blender to smooth the final mixture.

Pour into the baked tart.

Leave it in the fridge to let it set.

Italian Meringue

For the Italian meringue you will need a digital thermometer! It is the guarantee of your success!

  • 75 g egg white
  • 200 g sugar
  • 50 mL water  

In the mixer, whisk the egg white until thick peaks.

In a saucepan, put the sugar and water. When the temperature reaches 118 degrees, pour the syrup onto the beaten egg whites and continue to whisk until it cools down.

Put in a piping bag and pipe on the tart.

Et voilà! Bon Appétit!! 


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