Wow, it’s been a while since I’ve blogged but I’m back with this yummy Gluten Free Lemon Meringue Pie so I’m sure all is forgiven?!
If you couldn’t already tell based on past recipes I LOVE lemon curd. So when my sister gifted us some lemons from their lemon tree it didn’t take long to decide on making this pie. Let me know if you get the time to bake this one, it won’t disappoint!
- 100 g cold butter (cut into small pieces)
- 1½ cups plain flour, Gluten Free
- 1 teaspoon lemon zest
- ⅓ cup icing sugar
- 1 egg, lightly beaten
- 2 tablespoons chilled water
- ½ cup cornflour
- 1 cup caster sugar
- ½ cup lemon juice
- 1¼ cups water
- ⅓ cup icing sugar
- 3 egg yolks
- 60 g butter
- 6 egg whites
- 1 cup caster sugar
- Using a food processor, process the butter and sifted flour until the mixture resembles fine breadcrumbs. Add the lemon zest and icing sugar and then process for 1 minute.
- Combine the egg and water in a seperate cup then, with the motor running, slowly pour into the food processor until the mixture comes together. Remove and roll into a ball. Wrap dough in cling/glad wrap and chill for 30 minutes.
- Preheat over to 220℃ and lightly grease a 24cm flan dish.
On a floured surface, roll out the pastry (to approximately ½ cm thickness) and gently fit to the flan dish. Cover pastry with baking paper and fill with pastry weights (or rice). Bake for 10-15 minutes or until lightly browned. Remove from the oven and reduce oven temperature to 180℃.
- To make filling, combine the sifted cornflour and caster sugar in a saucepan and slowly stir in the lemon juice and water. Place the saucepan over low heat and stir until boiling. Continue stirring until the mixture thickens. Remove from the heat and whisk in egg yolks and butter. Cool, covered with baking paper, until ready to use.
- To make meringue, whisk egg whites until soft peaks form. Slowly add caster sugar while whisking, until the egg whites are stiff and glossy. Spoon the filling into the pastry shell and spread evenly. Spoon the meringue over the top in a rough manner with a spatula. Bake on a preheated baking tray for 10-15 minutes or until the meringue is lightly browned.
Original recipe modified from the High Tea cookbook supporting the McGrath Foundation.