125 g chilled margarine, cubed
250 g gf flour (I use 2 parts rice, 1 part corn and 1 part tapioca)
1 tsp guar/xanthan gum
2 Tsp caster sugar
1/2 tsp salt
1 egg yolk (keep white for meringue)
2 1/2 Tsp cold water
- Sift flour, sugar and salt together 3-4 times to make soft and fluffy
- Add cubed margarine and rub into the flour, lifting as you rub to ensure there is lots of air
- Whisk egg yolk and water together
- Make a well in the centre and pour in egg
- Mix through by 'cutting' rather than stirring (or use dough beaters)
- Form the dough into a ball and chill in the fridge for 30 min
- Once chilled, roll out or press into a 23 cm tin
- Blind bake for 15 min at 180°C, then bake for another 15-20 min
- Allow to cool to room temp
Lemon Filling
3-4 large lemons
100 g margarine
1 cups sugar
2 eggs, beaten
- Grate lemon rind and squeeze juice into a saucepan
- Add eggs, sugar and cubed butter
- Stir constantly with a whisk over a low heat until sugar has dissolved
- Chill for ~an hour in freezer, or overnight in fridge
Meringue
4 egg whites
1/2 cup caster sugar
1/4 tsp salt
- Beat egg whites and salt together
- Slowly add sugar while beating
- Continue beating until stiff
Putting Together
- Mix 2 Tsp meringue through the lemon filling
- Pour lemon filling into cooled pastry shell
- Spread meringue evenly over the top
- Bake ~15 min until the meringue top is light brown
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