Home comforts come in many shapes and forms but a big slice of Gluten-free lemon meringue pie tops the list. My first memory of trying lemon meringue pie was during a family holiday to Orlando, Florida. I was about 6 and we visited ‘Wendy’s’. Never in my life, had I seen such a big slice!
I have always loved strong flavours from citrus to sprouts but equally I have a sweet tooth so a strong lemon curd with the joy of meringue is the perfect combination.
When making the meringue, patience is key. Do not rush the process while adding sugar.
Can I make this dairy free?
Yes, just swap the butter for your preferred dairy free spread.
Can this be made vegan?
Yes, swap the butter for your vegan choice and instead of eggs use chickpea water. One can should be enough. For the curd, there are vegan Lemon curd recipes on the net.
Can I eat this warm?
You can eat it cold or warm. Just keep in mind that the curd filling will be runny when warm.
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Gluten-free Lemon Meringue Pie
For the Pastry
- 300 g Gluten-free plain flour
- 40 g Ground almonds
- 1 Medium Free range egg
- 2 tsp Xanthan gum
- 2 tsp water
- 200 g unsalted butter
For the lemon curd
- 2 tbsp Cornflour
- 100 g Golden caster sugar
- 2 Large lemons zested
- 125 ml Lemon juice (from 2-3 lemons)
- 1 Orange (Juiced)
- 85 g Unsalted butter
- 3 Free range egg Yolks (no white)
- 1 Free range whole egg (both yolk and white)
For the meringue
- 4 Free range egg whites (at room temperature)
- 200 g Golden caster sugar
- 2 tsp Cornflour
Make the Pastry
- Preheat the oven to 200C/180C fan/gas 6.
- Place the flour, ground almonds and Xanthan gum into a large mixing bowl and stir.
- Cube the butter and rub into the flour mix until a breadcrumb texture is formed.
- In a cup, add the egg and water and whisk together. Then add this to the breadcrumb flour mix. Cut it in with a knife by slicing the dough. Stop once it is combined and the dough is starting to come together.
- Bring the dough together. If it is too wet, add a bit more flour or too dry, add a tsp of water at a time. Wrap in clingfilm and chill in the fridge for 30 minutes.
- Grease the tart tin with butter.
- Roll out the pastry and place into the tin and trim the top so the sides are level with the top of the tin. Add some grease proof paper and place the baking beans on top.
- Bake for 15 minutes and then remove the baking beans (be careful they will be very hot). Bake for another 5-8 minutes until golden.
Make the curd
- You can make this while the pastry base is cooking.
- In a medium saucepan, add the sugar, cornflour and lemon zest. Strain the lemon juice and add it to the mix. In a jug, add the orange juice and add water until it makes 200ml. Pour this into the saucepan. Cook over a medium heat, stirring constantly, until thickened and smooth.
- When the mixture bubbles, remove from the heat. Stir in the butter until it has melted and combined. Beat the egg yolks and whole egg together (save the three whites for the meringue). Add to the mix and stir in over a medium heat until the mixture thickens more and looks like a curd. Remove from the heat and keep in the saucepan for now.
Make the Meringue
- Put the egg whites in a large bowl. Whisk to soft peaks, then add 100g of the golden caster sugar a spoonful at a time, whisking between each addition without overbeating. Whisk in the cornflour, then add the remaining 100g of sugar as before until smooth and thick.
- Lower the oven to 180C/160C fan/gas 4.
Make the Pie
- Pour the curd into the Pastry case and level it off. Then spoon the meringue starting from the outsides and add to the centre last. This stops the curd from being pushed out. Bake for 25 minutes. Allow to cooldown before serving.