Lemon Meringue Pie
Posted on 19/09/2010

INGREDIENTS

1/2 cup Vitarium Self Raising Flour
* 4 tablespoons + 3 teaspoons cornflour (gluten free)
1/2 cup + 1 tablespoon Vitarium Plain Flour
* 3/4 cup sugar
1/4 cup custard powder
* 2/3 cup + 2 teaspoons fresh lemon juice
4 tablespoons caster sugar
* 2/3 cup + 1/4 cup water
130 grams unsalted butter
* 60 grams unsalted butter, cut into small cubes
1 egg
* 3 egg yolks
2 tablespoons almond meal
^ 3 egg whites
1/2 teaspoon vanilla essence
^ 3/4 cup caster sugar
1 & 1/2 teaspoons xantham gum

STEP ONE

LEMON CURD FILLING - Ingredients marked with an * - It is best to prepare the lemon curd in advance so it is nice & cold and ready to put straight into your cooled pastry shell. In a medium saucepan combine the cornflour, sugar, lemon juice & water and stir until the mixture is a smooth consistency. Over a medium-high heat stir constantly with a whisk until the mixture reaches the boil (takes approx 7-10min). Reduce heat to low & stir for an extra 30 sec until the mixture changes from a cloudy colour to a white transparent thick appearance. Remove from heat & whisk in the butter followed by the egg yolks. Pour into a bowl & place in the fridge to chill.

STEP TWO

PASTRY - In a bowl mix with a food processor the softened butter (easier to work with if it has been cut into small cubes) & sugar. Then add the egg, vanilla essence & custard powder and mix until combined. Then fold in the almond meal, plain flour, self raising flour & xantham gum. Using clean hands then form the mixture into a ball. This mixture is moist & becomes easier to work with after placing inside a freezer bag & cooling in the fridge for 20-30min. Preheat oven to 180 degrees.

STEP THREE

Roll the cooled pastry mix out between 2 sheets of baking paper to a few mm thickness it will be enough to cover a 23cm (9inch) pie dish. Spray the pie dish with a little canola oil & then lift the pastry into the pie dish, trimming the edges of the pastry that overhang. Place a sheeet of baking paper over the top of the pastry & fill with rice to weight down & place in a 180 degree preheated oven for 10-15min. Then remove from oven & discard the baking paper and rice & allow the pastry shell to cool completely. Whilst waiting for the pastry shell to cool, increase the oven temperature to 200 degrees.

STEP FOUR

MERINGUE - Ingredients marked with an ^ - In a large mixing bowl, beat the egg whites with an electric mixer until white peaks form. Then add the caster sugar gradually (about 2 tablespoons at a time) & beat well after each addition. The meringue should appear thick & glossy.

STEP FIVE

Fill the cooled pastry shell with the cold lemon curd filling & then top with the meringue mixture. Place in the preheated 200 degree oven & cook for 10-15 min or until the meringue is lightly coloured. Allow pie to cool to room temperature before placing in fridge to chill. To serve, slice the chilled lemon meringue pie into wedges. Enjoy :)