Everything is baked to order and sent out as soon as possible. We have been advised that 2nd class post is under strain so are sending everything 1st class.

Luxury Gluten Free Lemon Meringue Pie

Everyone's firm favourite lemony dish, an ultimate classic.  Here's our spin on the classic Lemon Meringue Pie.

Ingredients

  • 1 x deep 9” blind baked, sweet pastry case (Using Oast to Host Pastry Flour)
  • Juice of 4 Lemons ( rind of 2) 
  • 5 eggs 
  • 170g Caster Sugar 
  • 225g double cream 
  • Meringue: 2 egg whites and 50g caster sugar

(Optional: sweet pastry made with ginger for pastry decorations and chocolate for piping work if desired)

Method

For filling:

1. Place lemon juice, eggs, sugar, double cream in a bowl and place

Either: 

  • Over a pan of hot water or bain-marie.  Stir until mixture thickens enough to coat the back of a spoon.

OR

  • In a microwave (900w) at 70% temperature for 5 minutes.  Remove from microwave and whisk or use hand blender to combine thoroughly.  Return to microwave for no more than bursts of 2 minutes at a time until the mixture thickens – if necessary whisk till smooth.

2. Add lemon rind when custard is thick. Pour into 9” case and bake at 120deg C for 20 minutes or until mixture seems set. (When you gently shake the tart it's set when it has a firm wobble)

For meringue:

1. Separate eggs and whisk whites to a firm foam.

2. Fold in sugar and spread over the filling

3. Place in oven 160deg C for 20 -25 minutes. Serve hot or cold.

 

Decorate with shapes if desired we made ours into a teddy bears winter playground.

 


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