Chocolate Lime Meringue Pie (Gluten Free, Dairy Free)
Best Season:
Suitable throughout the year
For the chocolate pastry:
For the lime filling:
For the meringue topping:
Instructions
To make the pastry:
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Combine the gluten free flour, cocoa powder and icing sugar in a large bowl
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Rub in the dairy free spread until it resembles breadcrumbs
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Mix in the egg yolks and water until the dough forms a ball
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Wrap in cling film and chill in the fridge for 30 minutes
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Preheat the oven to 180 oC
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Roll out the pastry and line a 9″ flan tin with the pastry sheet
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Bake the pastry blind (weighed down with baking beans) for ten minutes
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Remove the beans and cook for a further 10 minutes
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Remove from the oven and allow to cool
To make lime filling:
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In a medium pan, add the cornflour, gluten free flour and sugar
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Whisk in the lime juice, zest, food colouring and water
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Heat gently, whisking continually until the mixture boils and thickens
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Reduce the heat and whisk in the butter and egg yolks
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Cook for another 2 minutes
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Remove from the heat and place in a bowl to cool
To make meringue topping:
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Preheat the oven to 220oC
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With an electric whisk, beat the eggs whites until soft peaks form
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Gradually add the sugar and cornflour, whisking continuously until the meringue is thick and glossy
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Pour the lim filling into the pastry case and top with the meringue
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Bake in the oven for 10 minutes
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Serve hot or cold
Keywords:
gluten free dessert recipes, recipes, dairy free pastry