I think I’ve loved lemon meringue pie from the moment I was born, it’s one of those flavours that makes me so happy, even when I’m just thinking about it. Now this is by no means a healthy recipe, but it is a gluten free and dairy free alternative to an old favourite.
What you need:
Gluten free shortcrust pastry (I used ds Shortcrust Pastry)
For the filling
3 tablespoons of cornflour
150ml cold water
2 large lemons
75g caster sugar
25g dairy free butter (I use Vitalite)
2 egg yolks
For the meringue
2 large egg whites
100g caster sugar
First, pre-heat your oven to 200C, then use only one of the 200g packets of pastry. You need to make pastry cases and blind bake them so the pastry stays lovely and crunchy. Roll out the pastry until it’s around half a cm thick, then cut the pastry into large circles. They don’t need to be tidy, just large enough to fill a muffin tin – you should get about 9 but don’t worry if you’re a few over or under. Push all the pastry cases into your muffin tin, then grab some paper muffin cases and put one in every pastry case. Then you need some baking beans, if you don’t have any, fear not! You can actually use old coppers, this will stop the pastry from rising and the paper muffin case will stop any germs from the coppers. Bake the pastry for 10 minutes.
While the pastry cases are baking you can prepare the lemon filling. Now if you’ve tried making lemon meringue before this can often be really faffy but I’ve found a really simple method! Grab a saucepan, in the pan mix the cornflour and cold water. Then grate the zest of both lemons in, cut your lemons in half and squeeze as much lemon juice as you can. Now slowly bring the mix to the boil, stir constantly. Keep the lemony mix simmering and continue to stir until it gets really thick. Remove from the heat and stir in the butter and sugar. Leave the mix to cool down slightly and add the egg yolks, now you can pour the lemon filling into the pastry cases.
Meringue time! Get yourself a really clean bowl, whisk the egg whites until they form stiff peaks and start adding the sugar, one tablespoon at a time while your continue to whisk. Now spoon the meringue over the lemon filling.
Bake your little pies for 30-40 minutes until they look like this:
Once baked you can enjoy them warm or leave to cool and eat with some cream.