Gluten Free Lemon Meringue Pie

Recipes

Gluten Free Lemon Meringue Pie

Prep Time
Preparation Time
1h 20m
Cook Time
Cooking Time
45m
Serves
Serves
4-6

Try this famous English classic dessert.

  • Ingredients

  • Pastry

    225g Glutafin Gluten Free Select Multipurpose White Mix
    25g caster sugar
    110g butter at room temperature
    1 medium egg, beaten
    1 tbsp cold water

    Filling

    2 tbsp cornflour
    2 large lemons zested
    125ml lemon juice
    (2-3 lemons)
    100g golden caster sugar
    1 small orange juiced
    85g butter
    3 egg yolks and one whole egg

    Meringue

    4 egg whites
    200g golden caster sugar
    2 tsp cornflour

  • Method

  • To make the pastry

    1. Place half the weighed flour mix into a large bowl, with the butter, egg, water and caster sugar. Combine to a smooth paste with a fork. Work in the remaining weighed mix. Bring together into a ball.

    2. Transfer dough to a surface dusted with flour mix and knead for 1 min. Wrap in cling film and chill for 20- 30 mins to ease rolling.

    3. Tip the pastry onto a lightly floured surface, knead until smooth, then roll out and line a 23×2.5cm loose-bottom fluted flan tin. Trim and neaten the edges. Press pastry into the flutes. Prick the base with a fork, line with foil, shiny side down, and chill for 30-60 mins (or overnight).

    4. Put a baking sheet in the oven and heat the oven to 200°C/180°C Fan/Gas Mark 6. Bake the pastry case blind for 15 mins, then remove the foil and bake for a further 5-8 mins until the pastry is pale golden & cooked. Set aside. Lower the oven to 180°C /160°C Fan/Gas Mark 4.

    To make the filling

    5. Put the cornflour, golden caster sugar and lemon zest in a pan and mix together. Gradually add the lemon juice and stir in followed by the orange juice (made up to 200ml with water).

    6. Cook over a medium heat until thickened and smooth.

    7. Once it starts to bubble, remove from the heat and beat in the butter.

    8. Whisk the egg yolks and whole egg together and add to the pan. Keep stirring all the time and put back on the heat until it thickens enough to coat the back of a spoon. Remove from the heat and set aside.

    To make the meringue

    9. 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 in between. Whisk in the cornflour, then add the remaining 100g of sugar as before until smooth and thick.

    10. Pour the filling into the pastry case. Spoon meringue around the edge of the filling, then spread so it just touches the pastry. Pile the rest into the centre then give it all a swirl.

    11. Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 30- 60 mins before slicing.

    Best eaten on the same day.

Preparation Time - 1h 20m | Cooking Time - 45m | Serves - 4-6

Ingredients

Pastry

225g Glutafin Gluten Free Select Multipurpose White Mix
25g caster sugar
110g butter at room temperature
1 medium egg, beaten
1 tbsp cold water

Filling

2 tbsp cornflour
2 large lemons zested
125ml lemon juice
(2-3 lemons)
100g golden caster sugar
1 small orange juiced
85g butter
3 egg yolks and one whole egg

Meringue

4 egg whites
200g golden caster sugar
2 tsp cornflour

Method

To make the pastry

1. Place half the weighed flour mix into a large bowl, with the butter, egg, water and caster sugar. Combine to a smooth paste with a fork. Work in the remaining weighed mix. Bring together into a ball.

2. Transfer dough to a surface dusted with flour mix and knead for 1 min. Wrap in cling film and chill for 20- 30 mins to ease rolling.

3. Tip the pastry onto a lightly floured surface, knead until smooth, then roll out and line a 23×2.5cm loose-bottom fluted flan tin. Trim and neaten the edges. Press pastry into the flutes. Prick the base with a fork, line with foil, shiny side down, and chill for 30-60 mins (or overnight).

4. Put a baking sheet in the oven and heat the oven to 200°C/180°C Fan/Gas Mark 6. Bake the pastry case blind for 15 mins, then remove the foil and bake for a further 5-8 mins until the pastry is pale golden & cooked. Set aside. Lower the oven to 180°C /160°C Fan/Gas Mark 4.

To make the filling

5. Put the cornflour, golden caster sugar and lemon zest in a pan and mix together. Gradually add the lemon juice and stir in followed by the orange juice (made up to 200ml with water).

6. Cook over a medium heat until thickened and smooth.

7. Once it starts to bubble, remove from the heat and beat in the butter.

8. Whisk the egg yolks and whole egg together and add to the pan. Keep stirring all the time and put back on the heat until it thickens enough to coat the back of a spoon. Remove from the heat and set aside.

To make the meringue

9. 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 in between. Whisk in the cornflour, then add the remaining 100g of sugar as before until smooth and thick.

10. Pour the filling into the pastry case. Spoon meringue around the edge of the filling, then spread so it just touches the pastry. Pile the rest into the centre then give it all a swirl.

11. Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 30- 60 mins before slicing.

Best eaten on the same day.

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© 2021. Glutafin. Dr. Schär UK Ltd. 401 Faraday Street, Birchwood Park, Warrington, WA3 6GA
© 2021. Glutafin. Dr. Schär UK Ltd. 401 Faraday Street, Birchwood Park, Warrington, WA3 6GA