Lemon Meringue Pie Recipe

Method

1.Make pastry following on pack instructions or see the gluten free pastry recipe here.
2.Lightly knead on a surface lightly dusted with Glutafin Select Pastry Mix. Roll out and line a 20cm/8" lightly greased flan dish.
3.Line the prepared pastry shell with greaseproof paper. Fill with baking beans and bake blind for 15 minutes. Remove greaseproof and baking beans.
4.Make the lemon filling. Mix the cornflour to a paste with a little of the cold water. Blend in remaining water.
5.Place in a small saucepan and stir until the mixture thickens to a stiff paste. Whisk in the lemon juice and zest, caster sugar and egg yolks.
6.Spoon the lemon mixture into the flan tin.
7.Make the meringue. Using a clean dry bowl whisk the egg whites until stiff and the bowl can be turned upside down without the egg whites falling out. Whisk in the remaining sugar and beat until the mixture resembles soft fluffy peaks.
8.Spoon the meringue topping over the lemon filling.
9.Reduce the oven temperature to 190°C/170°F/325°F/Gas Mark 5. Cook for 12–15 minutes or until the meringue turns golden brown.
10.Remove from the oven. Serve at room temperature with whipped cream or ice cream.


Gluten-free, wheat-free option
Use 225g/8oz Glutafin Gluten free Wheat free White Mix and remaining ingredients as shown.

Tip
The pastry shell is baked blind ie without the filling. Baking beans are used to keep the pastry flat while it is baking. If you do not have baking beans use uncooked rice, lentils or pulses. After use store in a jar and use again when you next bake blind.