Receta Lemon Meringue pie - gluten free crust

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as copied from
http://www.glutenfreemama1.com/

 
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Ingredientes

Cost per recipe $3.96 view details
  • 1 cup Almond Blend or Coconut Blend Flour
  • 1/3 cup Spectrum Shortening or Coconut Oil
  • 2 Tbsp. cold butter or dairy free margarine
  • 1/2 tsp xanthan gum
  • 1/2 tsp salt.
  • substituted the shortening with cold coconut oil - it is really good!
  • partially melt butter, especially if using a fork to blend the ingredients together. Try it both ways and see what you prefer.
  • Lemon Meringue Filling
  • 1 1/2 ugar (I use bakers sugar)
  • 6 Tbsp. cornstarch
  • 1/2 tsp. salt
  • 1/2 cups cold water
  • 1/2 cups fresh lemon juice
  • 3 egg yolks, well beaten (save egg whites for meringue)
  • 2 Tbsp. butter or dairy free margarine
  • 1 1/2 cups boiling water
  • 1 tsp. lemon zest, fresh
  • In a 2 quart saucepan combine the sugar, cornstarch and salt. Add the cold water and lemon juice and gradually stir in with a whisk until smooth. Add the well beaten egg yolks and butter. Stirring constantly, slowly add boiling water.
  • Heat until boiling, stirring gently. When it begins to thicken and boil, reduce heat and gently simmer for 1 minute. Take off the heat and add lemon zest.
  • Pour into cooled pie shell and top with meringue.
  • Meringue
  • I like a lot of meringue, if you don't then reduce the recipe proportionately.
  • 5 egg whites
  • 2/3 tsp cream of tarter
  • 2 1/2 tsp cornstarch (helps prevent weeping)
  • 8 Tbls Sugar (Bakers Sugar works best)
  • 3/4 tsp Vanilla
  • Whip egg whites until you have soft peaks, add cream of tarter and whip until stiff but not dry. Add cornstarch. Then with mixer running on high speed add vanilla and then 1 Tbsp of sugar at a time beating it until well combined.
  • Dollop onto hot pie filling. Bake at 300 for about 15-20 min or until meringue is lightly browned.
  • For best results cool slowly and have the same day!

Direcciones

  1. Blend ingredients together with pastry blender until fully incorporated. Add 2 Tblsp. ice water and use a fork to gently incorporate the water. Add additional water, a little at a time until you can gather it together in a ball. Roll out between 2 pieces of wax paper, pull top sheet off and then gently put pie crust into 9" pie pan. Prick with fork and bake at 450 for about 10 - 12 min. Cool

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 907g
Calories 1693  
Calories from Fat 1045 62%
Total Fat 120.27g 150%
Saturated Fat 92.33g 369%
Trans Fat 0.0g  
Cholesterol 122mg 41%
Sodium 2690mg 112%
Potassium 206mg 6%
Total Carbs 163.67g 44%
Dietary Fiber 1.2g 4%
Sugars 105.86g 71%
Protein 1.27g 2%
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