LEMON MERINGUE PIE GLUTEN FREE RECIPES

Steps:

• Pre-heat the oven to 180C/350F/Gas 4.
• First make the pastry. Measure the flour and butter into a food processor and blend together until the mixture resembles fine breadcrumbs. Add the icing sugar, egg and one tablespoon of water and whizz again until combined to a ball.
• Tip the pastry onto a work surface and roll out to a 3mm thickness. Use the rolling pin to lift the pastry up and transfer it to line a 23cm/9in loose-bottomed flan tin. Be careful not to stretch the pastry as you tuck it into the corners. Cover in cling film and place in the refrigerator to chill for 30 minutes.
• Take the pastry-lined tin out of the fridge and trim the excess pastry. Press the top edge of the pastry so that it stands slightly higher than the top of the tin.
• Line the pastry case with parchment and fill with baking beans. Bake for about 15 minutes then remove the beans and parchment and return to the oven for a further five minutes.
• Remove from the oven and reduce the temperature to 170C/340F/Gas 3½.
• For the filling, mix the lemon zest and juice with the cornflour and stir to form a smooth paste. Measure 450ml/16fl oz of water into a pan and bring to the boil. Add the lemon cornflour mixture to the hot water and stir over the heat until the mixture has thickened, then remove from the heat.
• In a bowl mix together the sugar and egg yolks and carefully whisk into the lemon mixture in the pan. Stir over a medium heat until thickened. Set aside for a few minutes and then pour into the baked pastry case.
• For the meringue, whisk the egg whites in a free-standing mixer until soft peaks form when the whisk is removed. Add the caster sugar a little at a time, still whisking until the meringue is stiff and glossy. Add the cornflour and whisk again.
• Spoon on top of the filled pastry case and spread the meringue to completely cover the lemon filling. Then create a swirl on the top of the meringue.
• Bake in the oven for about 15 minutes until the filling is completely set and the meringue is lightly golden and crisp. Allow to cool completely before cutting or serve very slightly warm.

Steps:

• Heat oven to 475°F.
• Combine flour and 1/8 teaspoon salt in bowl; cut in 6 tablespoons butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough cold water with fork just until flour is moistened. Shape into ball; flatten slightly.
• Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; crimp or flute edge. Prick bottom and sides of crust with fork. Bake 8-10 minutes or until lightly browned. Cool; set aside.
• Reduce oven temperature to 325°F.
• Combine 1 1/4 cups sugar, cornstarch and 1/4 teaspoon salt in 2-quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, 7-9 minutes or until mixture comes to a full boil. Boil 1 minute. Gradually stir 1/2 cup sugar mixture into beaten egg yolks with whisk. Gradually stir egg mixture into remaining hot mixture. Continue cooking, stirring constantly, 2-3 minutes or until mixture reaches 160°F and is thickened. Whisk in lemon juice, 3 tablespoons butter and lemon zest. Remove from heat; set aside.
• Beat egg whites and cream of tartar in bowl at low speed until foamy. Beat at high speed, gradually adding 1/2 cup sugar, 3-4 minutes or until stiff peaks form and mixture is glossy. Pour hot filling into baked pie shell. Spread meringue over hot filling, completely sealing to edge of crust and mounding slightly in center.
• Bake 25-30 minutes or until meringue reaches 160°F and is lightly browned. Cool at room temperature 1-2 hours. Refrigerate at least 1 hour before serving. Store refrigerated.