Lemon Meringue Pie (NF)

Due to an abundance of cream (thanks to the chocolate mousse from Tuesday) and lemons (thanks to the lovely tree that overhangs the alley way near the supermarket) in our household over the weekend I decided to make something that I have never tried before, which is mainly because I don't like lemon however my man was very happy as his favourite was about to be created, although it was going to be gluten free he was more than wiling to be my taste tester and the result: Thumbs up from my man and he'll be eating it alllllll week! (hopefully not alllll by himself!)

Gluten Free Lemon Meringue Tart

For the Gluten Free Pastry:

(makes one 23cm pastry base)

125g cold butter, chopped

250g GF flour

100g pure icing sugar

1tsp xantham gum

pinch salt

2 egg yolks

2 tblspn cold milk or water

Sift dry ingredients together and place in food processor with butter, buzz until this mixture looks like breadcrumbs. Whilst buzzing pour in the egg yolks and milk or water. Mix on high until a ball forms, note that this will take a few minutes. Remove ball from food processor and wrap in glad wrap and refrigerate for 1 hour.

After an hour roll out between baking paper until it is approximately 5mm thick. Carefully lift into greased pie dish/tart, refigerate or preferably freeze for 30minutes and then blind bake in a 200Deg oven for 10minutes, remove baking paper and weights and bake a further 5-10minutes until slightly browned, remove from oven and allow to cool.

For the Filling:

4 eggs

160g castor sugar

160ml lemon juice

125ml cream

Whisk the eggs and sugar together. Add the juice and cream and whisk (lightly) until just combined. (will look like a thick nearly curdled custard) pour into the cooled pastry shell and bake in a 160deg oven for 25-30minutes. Remove from oven and allow to cool. It needs to be chilled completely before doing the meringue, although of course is equally amazing without the meringue and dusted with icing sugar.

For the Meringue:

6 egg whites

330g castor sugar

generous pinch of cream of tartar

In a stand mixer using the wire beaters place the eggs and cream of tartar, turn up high and slowly add the castor sugar. Beat for 8-10 minutes until the mixture has whipped up and become thick and glossy. Pour onto the chilled tart (make sure you take a mouth full of meringue before cooking - it tastes just like roasted marshmallows!) and bake for approximate 8minutes in a 200deg oven or until lightly browned on top.

Allow to cool and preferably chill before serving.