Sunday, 22 June 2014

Lemon and lime meringue pie - Gluten Free

To celebrate the first day of Summer I am making my take on lemon meringue pie - gluten free!

For the pastry:
175 gr Doves Farm gluten free plain flour 
115 gr cold unsalted butter
2 tbsp caster sugar
2 tbs ice cold water
2 tbs cold semi skimmed milk
pinch of sea salt
1 egg yolk

Cut the butter into cubes and mix with the flour, salt and sugar. Mix by hand until it looks like bread crumbs.
Add the water, milk and egg yolk and mix until it turns into a soft dough. It will look slightly wet but don't worry (image 1). Chill for 30 minutes in a closed container in the fridge. While the pastry is chilling, preheat the oven at gas mark 5 or 170 degrees.
Cut a sheet of parchment paper and roll the dough on it (image 2). I find it easier this way because gluten free pastry isn't stretchy at all and has more of a biscuit texture. Butter the pie dish and put it on top of the rolled pastry upside down (image 3). Gently slide it all off your work surface and flip it over. Now the parchment paper is on top and it's easier to mould the pastry into the dish. You can use the back of a spoon to smooth it out (image 4). Chill in the freezer (image 5) for 10 minutes then bake blind for 20 minutes.
image 1
image 2
image 3
image 4
image 5

For the lemon and lime filling:
3 egg yolks
60 gr caster sugar
40 gr butter
300ml boiled water
3 large lemons
1 lime
40 gr gluten free doves farm plain flour

Grate the lemons and lime as well as the  juice on to a pan with the plain flour and whisk together until no lumps. Add the boiling water and cook for a minute on a low heat stirring all the time.
Quickly transfer to the mixing bowl and add the egg yolks, caster sugar and butter. Beat together on a low speed for a couple of minutes.

Add the lemon and lime filling to the pastry case and set aside.
Whisk the egg whites of 4 eggs until it starts having peaks, then slowly add 200 gr of caster sugar. Beat until glossy and thick on a high speed.
Now cover the pie with the meringue and bake for 25 minutes.
 For best results allow at least 3 hours before serving.
Unfortunately meringue is difficult to keep crispy overnight so it's best to make it on the day you're going to serve it.

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