Lemon Meringue Pie (Gluten & Dairy Free)

To make the pastry:

1. Combine the gluten free flour, cornflour, xanthan gum and icing sugar in a large bowl
2. Rub in the dairy free spread until it resembles breadcrumbs
3. Mix in the egg yolks and water until the dough forms a ball
4. Wrap in cling film and chill in the fridge for 30 minutes
5. Preheat the oven to 180 oC
6. Roll out the pastry and line a 9" flan tin with the pastry sheet
7. Bake the pastry blind (weighed down with baking beans) for ten minutes
8. Remove the beans and cook for a further 10 minutes
9. Remove from the oven and allow to cool

To make lemon filling:

1. In a medium pan, add the cornflour, gluten free flour and sugar
2. Whisk in the lemon juice and water
3. Heat gently, whisking continually until the mixture boils and thickens
4. Reduce the heat and whisk in the butter and egg yolks
5. Cook for another 2 minutes
6. Remove from the heat and place in a bowl to cool

To make meringue topping:

1. Preheat the oven to 220oC
2. With an electric whisk, beat the eggs whites until soft peaks form
3. Gradually add the sugar and cornflour, whisking continuously until the meringue is thick and glossy
4. Pour the lemon filling into the pastry case and top with the meringue
5. Bake in the oven for 10 minutes
6. Serve hot or cold