Food & Wine
Gluten and lactose-free lemon meringue pie
There’s nothing in the world quite like a lemon meringue pie. And with this recipe even sufferers of gluten and lactose intolerances can have a slice!
Ingredients:
- 125g chilled lactose-free margarine (like Nuttelex) + extra for greasing
- 250g gluten-free plain flour
- 2 tbsp fine caster sugar
- ¼ tsp salt
- 1 egg yolk (keep the white for the meringue)
- 2 ½ tbsp cold water
Filling
- ⅓ cup gluten-free plain flour
- ⅓ cup gluten-free cornflour
- 250g fine caster sugar
- 1 cup (250ml) lemon juice
- 1 cup (250ml) water
- 6 egg yolks (keep the white for the meringue)
- 2 tbsp lactose-free margarine (like Nuttelex)
Meringue
- 7 egg whites (use whites from separated eggs from pastry and filling)
- Pinch cream of tartar
- 375g fine caster sugar
- 1 ½ tsp vanilla essence
Method:
- Preheat the oven to 180°C. Sift the flour, sugar, and salt together in a large bowl until light (sift at least 3 times) and combined.
- Chop the chilled marg and scatter over the flour.
- Rub together with the flour using your fingertips until the mixture resembles fine breadcrumbs.
- As you rub the marg into the flour lift it up high before letting it fall back into the bowl (this helps aerate the mixture).
- Whisk the egg and water together.
- Make a well in the centre of the flour/marg mixture and add the liquid. Using a flat bladed knife, mix the dough using a cutting motion (rather than a stirring) until the dough comes together (or alternatively use the dough blades on an electric mixer to combine the dough). The dough should hold together, though if it is too dry, gradually add water until the right consistency. Avoid adding too much water as this will toughen the pastry. If the dough is too sticky add additional flour.
- Turn the dough out onto a lightly floured surface and gently press the dough into a ball and flatten (avoid over kneading as this toughens the pastry). Cover the dough in plastic wrap and refrigerate for 30 minutes (this helps prevent shrinkage during cooking).
- Unwrap the dough and roll out between 2 pieces of baking paper with a rolling pin until large enough to cover the base and sides of a 23-25cm pie dish (approx 30cm in diameter). Heavily grease the pie dish with additional Nuttelex then invert the rolled pastry.
- Trim the edges and decorate the rim with a fork. Prick the base with a fork then blind bake the pastry for 15 minutes. Remove the blind baking materials and bake the pastry for an additional 15-20 minutes or until it is starting to turn golden.
- Remove and set aside while making the lemon filling.
- To make the filling, sift the flours and sugar together into a medium saucepan. Slowly stir in the lemon juice using a fork or whisk until smoothly combined.
- Over medium heat gradually add the water, continuing to whisk as you go. Continue to stir/whisk the mixture over medium heat until it begins to thicken.
- When thick remove from heat and whisk in the butter and the egg yolks.
- Return to low heat and stir constantly until very thick. Spread the filling over the pastry base and allow to stand until it has begun to cool.
- To make the meringue, in a clean dry bowl, using an electric mixer, gradually beat the egg whites together until they form soft peaks.
- Add the cream of tartar and continue to beat until the peaks begin to stiffen.
- Gradually add the caster sugar, beating vigorously on high until the meringue is thick and glossy and all the sugar has been added. Quickly beat through the vanilla essence.
- Once the lemon filling is cooled down, gently spoon the meringue onto of the lemon filling in the pie dish, making peaks with a fork/knife.
- Preheat the oven to 190°C. Place the pie in the centre of the oven and bake for 10-15, or until the meringue has just started to turn golden.
- Turn the oven off and allow the pie to cool in the oven overnight, or until ready to serve.
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