This pie is free of all those things and it's so good that your guests won't even know it.
Without further ado I give you the gluten free, dairy free, soy free, lemon free-
Lemon Meringue Pie!
This is an amalgamation of several recipes that I adapted and put together for this.
The pastry is the same that I used for the pear tart. I will put it here again, though, to save you having to go look for it.
- 340g gluten free plain flour
- a small pinch of salt
- 150g nuttelex
- 90g icing sugar
- 2 eggs beaten
- Preheat oven to 180℃
- Sift flour, salt and sugar into the bowl of a food processor add the nuttelex and pulse until the nuttelex is incorporated and you have something resembling bread crumbs.
- Add the eggs with the motor running and process until a dough starts to form.
- Tip out onto some cling wrap, knead into a ball, wrap and put in the fridge for at least an hour.
- Roll the pastry between sheets of baking paper and line a 23cm loose based tart tin, trimming the edges.
- Line with baking paper and fill with baking weights or dried beans or rice.
- Bake for 10 minutes, then remove beads and paper and bake for a further 4 minutes or until the pastry is just cooked, but still pale.
This makes a thin layer of lemon filling, approximately 1cm deep. If you like more it is fairly simple to increase the quantity by thirds.
- 3/4 cup caster sugar
- 1/2 cup cornflour (cornstarch)
- 1 1/2 tsp citric acid
- 1 1/2 cups water
- 3 egg yolks
- Put sugar, flour, citric acid and water into a saucepan and stir until combined.
- Put saucepan over a medium heat and stir constantly until the mixture comes to the boil (it may go lumpy at first, but don't dismay, keep stirring and it will become smooth as it all cooks).
- Remove from heat and whisk egg yolks thoroughly into the mixture.
- Cover with cling wrap and chill in the fridge for 2 hours (not completely necessary, if you are short on time, but cool it a bit)
If you like lots and lots of meringue then by all means make more.
- 3 egg whites at room temperature (conveniently left over from the filling)
- 3/4 cup caster sugar
- Place egg whites in the bowl of a mixer and beat on a medium speed until firmish peaks form, but not till it's dry.
- Add caster sugar bit by bit while still beating until it is all dissolved and you have a thick, glossy meringue mixture.
Now put it all together
- Spread the lemon filling evenly over the base.
- Top with meringue so that it joins the pastry all the way around and it mounds up in the middle.
- Bake for approx 10 minutes or until the meringue is golden.
|I think I have the worlds most poorly lit dining room.|
If you want mini pies, use little tart tins. Unless you are making loads of them you will probably only need a third of the filling mixture. Excess pastry can be frozen and used at a later date. Just remove from the freezer and that at room temperature before trying to roll.