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Gluten-free lemon meringue pie recipe

78 ratings

Lemon meringue pie is a classic dessert worth mastering, and this gluten-free version means everyone can enjoy. With crumbly gluten-free pastry, tangy lemon curd and soft meringue, this impressive bake is sure to impress. See method

Serves 6
30 mins to prepare and 40 mins to cook
517 calories / serving
Gluten-free

Ingredients

For the pastry

200g Doves Farm gluten and wheat-free plain white flour blend
1 tsp caster sugar
100g chilled butter
4 tbsp chilled water
275g caster sugar
2 tbsp cornflour
180ml water
2 large eggs, separated
2 heaped tbsp butter
juice and grated zest of 2 large lemons

Each serving contains

Energy
2175kj
517kcal 26%
Fat
21g 30%
Saturates
11g 57%
Sugars
49g 55%
Salt
0.1g 2%

of the reference intake
Carbohydrate 81g Protein 4.6g Fibre 0.4g

Method

Preheat the oven to gas 4, 180ºC, fan 160ºC.
Put the flour and sugar into the bowl of a food processor and chop the butter into the flour in small pieces. Whizz quickly, the mixture should look like breadcrumbs. Tip into a bowl, make a well in the middle and tip in the chilled water. Quickly, with cold hands, pull the flour into the water and pull into a ball of firm dough, do not ‘over work' it. Wrap the pastry in clingfilm and chill while the oven heats.
Remove the pastry from the fridge and rollout between two pieces of floured clingfilm to prevent it cracking or sticking. Using a rolling pin to pick it up, line a 20cm flan dish. If it tears, don't worry, just patch it together with your fingers, it is all going to be covered with the filling! Line the flan dish with tin foil and weight it down with dry beans or rice. Bake for 20 mins then remove the foil and beans and continue to bake for a further 10 mins or until the pastry is cooked and crisp.

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While the pastry case is cooking mix 150g of the sugar thoroughly with the cornflour in a pan, add the water and bring it to the boil over a low heat stirring continually. Cook the mixture until it thickens then remove it from the heat. When it has cooled slightly add the egg yolks and stir vigorously. Return to a very low heat and gradually add the butter in little bits and the lemon juice and zest. Taste to make sure that it is not too tart (or too sweet) for you and add more sugar or lemon accordingly. Spoon the curd into the pastry case.
Beat the two egg whites vigorously until they are stiff. Then add the remaining 100g sugar and continue to whisk until the meringue is very stiff and shiny. Spoon over the top of the curd making sure that it is totally covered. Increase the heat of the oven to gas 5, 190ºC, fan 170ºC and bake for 8-10 mins or until the top of the meringue is lightly browned.

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Remove and cool before eating.