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Dietary Specials - Gluten Free - it's my choice

lemon meringue pie

A traditional favourite dessert for any occasion or season. A delicious lemon curd filling on a gluten and wheat free pastry base topped with delicious light and fluffy meringue.

Suitable for people diagnosed with Coeliac Disease, those who are suffering from a gluten and wheat allergy or intolerance.

Ingredients
1 x 200g pack DS-gluten free frozen Shortcrust Pastry, defrosted

Filling
Zest and juice 2 lemons
25g cornflour
150ml cold water
50g caster sugar
15g butter
2 large egg yolks
Meringue
2 large egg whites
115g caster sugar

Method
1. Preheat the oven 190°C/ 170°fan/ Gas mark 5
2. To make the base: Dust the work surface with gluten free white mix and knead the defrosted pastry for 1 – 2 minutes until pliable, roll out into a circle to fit base and edges of a 20cm loose flan dish, pie dish or 6 x 8.5cm tartlet tins. Place the dish or tartlets onto a baking tray.
3. Line the pastry with greaseproof paper and fill with baking beans. Bake the pastry case blind for 10 minutes, remove the paper and beans and cook a further five minutes. Lower the oven heat to 150°C/130°fan/Gas 2.
4. Meanwhile, make the filling: Place the cornflour and sugar into a bowl. Add enough of the water to mix the cornflour to a smooth paste. Pour the rest of the water and the grated lemon zest into a medium saucepan. Bring this to the boil, then pour it gradually on to the cornflour, mixing all the time until it is smooth.
5. Now return the mixture to the saucepan and bring back to the boil, still mixing, simmer gently for about 1 minute, stirring all the time to prevent it from catching. Then remove the pan from the heat and beat in the egg yolks, lemon juice and, finally, the butter. Pour the lemon mixture into the pastry shell and spread it out evenly.
6. For the meringue, use a large bowl and in it whisk the egg whites until they form stiff peaks. Now whisk in a quarter of the sugar at a time until it is all incorporated, then spread the meringue to the very edge of the pastry rim so that it seals the edge completely. (With a knife you can make a few decorative swirls or you could pipe the meringue onto the pastry as shown in the picture.) Cook in the oven for 45 minutes, until the meringue is pale beige, it should be crisp on the outside and squashy within.
7. Serve warm or cold, but if warm, leave it to settle for about 20 minutes.