Lemon Meringue Pie
Fructose Free Can Be Gluten Free Lactose Free Vegetarian
This is the ultimate dinner party dessert, grown-up, decadent, made in advance and tastes amazing. It is guaranteed crowd pleaser, which will have your friends realising that low fodmaps can still rock out the flavour. I particularly love it as it features a bright sunshine yellow curd and whiter than white meringue, which looks beautiful on a plate. To achieve this I am using an adapted version of an excellent lemon curd from BBC Good Food and my Great Aunt Sylvia's pastry recipe, which is very easy to make even if (like me) you are useless at pastry!
For the Pastry
- 165g Gluten Free Flour
- 2 tsp Xantham Gum
- 2 tsp Gluten Free Baking Powder
- 110g Margarine
- 55g Icing Sugar
- 1 Large Egg Yolk
For the Lemon Curd
- 2 level tbsp Cornflour
- 100g Caster Sugar
- Finely grated zest of 2 Large Lemons
- 125ml Lemon Juice (from approximately 2-3 Lemons)
- 1 Small Orange
- 85g Margarine, cut into cubes (I recommend Tomor if you can access it)
- 3 Large Egg Yolks & 1 Large Whole Egg
For the Meringue
- 5 Large Egg Whites, at room temperature
- 200g Caster Sugar
- 2 level tsp Cornflour
- Medium Sized Mixing Bowl
- Mixing Spoon
- Cling Film (Glad Wrap)
- Rolling Pin
- 23 x 2.5cm loose-bottomed flan tin
- Baking Parchment
- Baking Beans (or rice)
- Medium Saucepan
- Large Spoon
- Measuring Jug
- Saucepan Friendly Hand Whisk
- Large Bowl
- Electric Whisk
Make the Pastry
- Sieve the flour and baking powder together in the mixing bowl. Add the margarine and, using your fingers, rub the flour combination together with the margarine to form crumbs. Ensure that you have evenly sized crumbs, which are not holding any large margarine masses.
- Sieve the icing sugar into the bowl and mix well until combined. Add the egg yolk and mix well. It should all come together into one big, slightly sticky dough ball. If you are used to making pastry then do not worry that this appears to be much softer, than you are used to.
- Wrap the pastry ball in Cling-film/Glad-wrap and place it in the fridge for 1 hour.
- Heat the oven to 180C
- Butter the Flan Tin and line the base with baking parchment
- Remove the pastry ball from the fridge and roll it out so that it is about 0.5cm thick. As it is very sticky, I find that it is best to do this by laying down a large piece of cling-film over your work-top, putting the dough on top of it and then covering it with another large piece of cling-film, then rolling it on top of this. This way the pastry neither sticks to the work surface (as you can just pull the cling-film off, nor does it stick to your rolling pin, which is also protected by the cling-film). Remove the cling-film and lay the rolled out pastry in the flan-tin. Do not worry if it breaks or does not cover it all, just patch up the breaks and ensure that the tin is completely covered with pastry, including pressing it into all the flutes then trim and neaten off the edges. Keep any remaining pastry in the fridge.
- Prick the pastry base, lightly, all over with a fork and place back in the fridge for 10 minutes
- Remove the pastry from the fridge, line it with scrunched up baking parchment, put the baking beans on top of this, spread them evenly and "bake it blind" for 10 minutes. Remove the beans and parchment paper. If there are any cracks then patch these up with a little bit of the remaining raw dough, from the fridge. Bake it for a further 5-10 minutes or until it is starting to turn golden in colour. Remove from the oven and leave it to cool in its tin.
- Lower the oven temperature to 160C
Whilst the pastry bakes Make the Lemon Curd
- Mix the cornflour, sugar and lemon zest together in the medium saucepan. Strain the lemon juice through a sieve and mix this into the saucepan, gradually, to avoid any lumps forming.
- Squeeze the orange juice into the measuring jug and then add water, to bring it up to 200ml. Strain this through a sieve and add it to the pan.
- Cook over a medium heat, stirring constantly, until thickened and smooth. Once the mixture bubbles, remove from the heat and beat in the butter (with the hand held whisk) until melted. Beat the egg yolks (save the white for the meringue) and whole egg together, whisk vigorously into the pan and return to a medium heat. Keep stirring actively with the spoon for about 5 minutes, until the mixture thickens and plops from the spoons. It will bubble but make sure that it does not over cook and curdle. Take off the heat and set aside, whilst you quickly make the meringue.
Make the Meringue
- Put the egg whites in a large, very clean, bowl. Whisk until it forms peaks and if you tip it upside down it does not move. Then add in half the sugar, a spoonful at a time, whisking between each addition but ensuring that you do not overheat it. Whisk in the cornflour and the rest of the sugar (as before), until smooth and thick.
Combine the Pie
- Quickly reheat the filling, until it bubbles and pour it into the pastry case. Immediately put spoonfuls of meringue all around the edge of the filling, so that it touches the pastry (this anchors it and stops it sliding). Pile the remaining meringue into the centre of the pie and spread it so that it touches the hot filling and there are no gaps left. Give it a swirl with a spoon, so it looks pretty.
- Return it to the oven for 18-20 minutes, until the meringue is crips and slightly coloured. Let the pie sit in the tin for 30 minutes and then leave it for 1 hour before slicing. Eat the same day,