Sunday, September 4, 2011

Super Lemony Gluten- and Lactose-Free Lemon Meringue Pie


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


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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