No-Gelatin Clear Lemon Meringue Pie Recipe

Name: Clear Lemon Meringue Pie (No-Gelatin)
Prep time: 50 min
Cook time: 38 min
Total time: 88 min
Yield: 6
Cuisine: Korean
Ingredients: 30g Cold water; 3g Sugar; 0.5g Salt; 130g Cake flour; 90g Cold unsalted butter; 75g Water; 60g Lemon juice; 45g Sugar; 18g Corn starch; 15g Unsalted butter; 18g Egg yolk; Lemon zest; 150g Water; 15g Lemon juice; 35g Sugar; 2g Agar powder; Meringue (2 egg whites + 80g sugar + 2g vanilla extract)

Cooking TreePublished: 2023-01-31 Updated: 2023-01-3002.1K views

Cooking Tree will show you how to make a homemade version of this delectable recipe for the No-Gelatin Clear Lemon Meringue Pie.

I made a clear lemon meringue pie with a transparent lemon jelly layer as the point~

It is a slightly different pie with agar powder on a crispy and fragrant pie sheet, lemon curd on top of the hardened transparent lemon jelly layer, and a meringue.

I was curious to see such a pie in foreign countries, so I made it, but it smelled like lemon and the taste was better than I expected~^^

Instead of adding gelatin, agar powder is used to harden the jelly, so it doesn’t have a chewy texture, but rather crumbles softly, so I think it goes well with lemon curd.

When lemon jelly hardens, pour it on a pie sheet and transfer it to the refrigerator, but liquid may flow, so it is better to put the pie sheet in the refrigerator and pour the liquid.

I freely squeeze the meringue using the No. 480 tip and finish it off with a torch, so it’s nice and pretty~

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Clear Lemon Meringue Pie (No-Gelatin)

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Rating: 5.0/5
( 71 voted )

Serves: 6 Prep Time: 50 Minutes Cooking Time: 38 Minutes 38 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

30g Cold water

3g Sugar

0.5g Salt

130g Cake flour

90g Cold unsalted butter

75g Water

60g Lemon juice

45g Sugar

18g Corn starch

15g Unsalted butter

18g Egg yolk

Lemon zest

150g Water

15g Lemon juice

35g Sugar

2g Agar powder

Meringue (2 egg whites + 80g sugar + 2g vanilla extract)

Instructions

Mix sugar and salt in cold water.

Add cold unsalted butter to the soft flour, mix until the butter becomes small, add (1), form a lump, wrap in plastic wrap, and rest in the refrigerator for 1 hour.

Put water, lemon juice, sugar, and cornstarch in a pot and heat it over low heat until it thickens, then remove from the heat and add unsalted butter and mix.

Add egg yolk and mix, add lemon zest and mix, transfer to another bowl and cool.

Roll out the rested pie dough and fold it into 3 folds, then roll it out again and fold it into 3 folds, wrap it in cling wrap and rest in the refrigerator for 30 minutes.

Put the rested dough into the tart mold, make a hole in the bottom, bake in an oven preheated to 180 degrees for 15 minutes, brush with egg water, bake for another 23 minutes, and cool.

Put water, lemon juice, sugar, and agar powder in a pot and boil over low heat until the agar powder is dissolved. Remove from heat and cool.

Apply a thin layer of lemon curd on the cooled pie sheet, pour (7) and harden in the refrigerator for 20 minutes.

Place lemon curd on top of hardened lemon jelly, place meringue on top, and heat with a torch.

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