Gluten-Free and Lactose-Free Lemon Pie

INGREDIENTS

FOR THE CAKE BASE

• 1 portion of La Granja Foods Gluten-Free Original Sponge Cake
• 100 ml of lactose-free milk

FOR THE LEMON CREAM

• 4 lemons
• 5 eggs (4 yolks + 1 whole egg)
• 125 g of lactose-free butter
• 200 g of sugar
• 4 gelatin leaves

ELABORATION

1. Place the six portions of sponge cake in a bowl and add 100 ml (about ½ cup) of lactose-free milk. Use your hands to mix the two ingredients until well combined.
2. Press the mixture into a round springform pan and place it in the fridge.
3. Grate the zest of one lemon and mix it with the sugar. In a saucepan, add 4 yolks, 1 whole egg , the juice of 4 lemons, and the sugar. Stir with a wooden spoon until it forms a smooth mixture.
4. Cook the mixture over a bain-marie, stirring constantly, until the cream thickens slightly without boiling. Soak the 4 sheets of gelatin in cold water, then add them to the mixture and stir until they dissolve.
5. Remove the saucepan from the heat and add the chopped lactose-free butter. Whisk until fully incorporated, then pour the lemon cream over the sponge cake in the springform pan. Refrigerate for at least 8 hours.
6. For the topping, add meringue and sliced almonds… Enjoy!