Lemon Meringue Pie (Gluten & Dairy Free)
Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Lemon Meringue Pie. This is a such traditional dessert that is a real family favourite. I tend to make the base and lemon curd in advance and then finish it off with the meringue topping when I'm making the rest of the dinner.
Other Baking Ideas
If you like this recipe for Gluten and Dairy Free Lemon Meringue Pie then you might like to try one of my other baking recipes:
- Treat yourself with my Gluten and Dairy Free Chocolate Caramel Peanut Pretzel Pie
- Go traditional with my Gluten and Dairy Free Apple Custard Cake
- Make a some biscuits with my Gluten and Dairy Free Chocolate Crinkle Cookies
- Bake loaf cake with my recipe for Gluten and Dairy Free Choc Chip Muffin Loaf
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Enjoy!
Fx
- 250 grams gluten free plain flour
- 60 grams icing sugar
- 100 grams dairy free spread
- 2 egg yolks
- 5 ice cold water
- 30 grams cornflour
- 30 grams gluten free plain flour
- 250 grams caster sugar
- 185 milliliters lemon juice
- 40 grams dairy free spread
- 3 egg yolks
- 375 milliliters water
- 3 egg whites
- 375 grams caster sugar
- 1 teaspoon cornflour
- Combine the gluten free flour, cornflour, xanthan gum and icing sugar in a large bowl
- Rub in the dairy free spread until it resembles breadcrumbs
- Mix in the egg yolks and water until the dough forms a ball
- Wrap in cling film and chill in the fridge for 30 minutes
- Preheat the oven to 180 oC
- Roll out the pastry and line a 9" flan tin with the pastry sheet
- Bake the pastry blind (weighed down with baking beans) for ten minutes
- Remove the beans and cook for a further 10 minutes
- Remove from the oven and allow to cool
- In a medium pan, add the cornflour, gluten free flour and sugar
- Whisk in the lemon juice and water
- Heat gently, whisking continually until the mixture boils and thickens
- Reduce the heat and whisk in the butter and egg yolks
- Cook for another 2 minutes
- Remove from the heat and place in a bowl to cool
- Preheat the oven to 220oC
- With an electric whisk, beat the eggs whites until soft peaks form
- Gradually add the sugar and cornflour, whisking continuously until the meringue is thick and glossy
- Pour the lemon filling into the pastry case and top with the meringue
- Bake in the oven for 10 minutes
- Serve hot or cold