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The lemon pie is a dessert that brings a surprising combination of flavors, the sweet with that sour lemon is the differential.

In this version, we have a gluten-free and dairy-free option and a low amount of sugar, without losing the incredible flavor.

To replace wheat flour, we will use rice flour, bran or oat flour and potato starch or wheat flour.

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To replace cow's milk, we will use chestnut, almond or any other vegetable milk of your choice.

Nowadays there is great diversity in the market, but you can also make them at home.

See several recipes for VEGETABLE MILK by clicking HERE

Let’s move on to the pie recipe…

Ingredients – Dough:

  • 1/2 cup rice flour
  • 1/2 cup oat bran
  • 1 tsp of potato starch
  • 1 tsp sucralose or culinary stevia
  • 1 egg white
  • 2 tbsp coconut oil
  • water until alloy
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Preparation mode:
Mix all the dry ingredients and then add the liquids, mixing with your hands until the dough is formed.
Open in removable background molds or silicone molds.
Take to preheated low oven for approximately 12 minutes, or until golden. Remove and book.

Ingredients – Cream:

  • 1 cup of vegetable milk
  • 2 tbsp of potato starch
  • 1/4 cup lemon juice (60 ml)
  • 2 tbsp of your favorite sweetener

Preparation mode:
In a pan, mix all the ingredients.
Take to the low fire until it thickens.
Wait for it to cool and place it over the pre-baked dough.

Meringue:

  • 100ml egg whites (3 egg whites)
  • 4 tbsp demerara sugar
  • 1 tbsp potato starch or corn starch
  • zest of 1 lemon

Preparation mode:
Beat the egg whites until stiff, then add the sugar and starch, still beating.
Mix the zest and place in a pastry bag.
Make the sighs and then pass the torch (or take it to the oven).

See too:

Written by

thaismassa

Functional chef, physical educator, graduate in sports nutrition.
The perfect triangle of healthy living =)