Tesco Gluten-free Lemon Meringue Pie
- Baking |
- Dessert |
- With thanks to:
- Tesco
- Serves
- 4
- Cook for
- 1 hour 20 minutes
Ingredients:
200g (7oz) Doves Farm glutenA protein that is found in the cereals wheat, barley and rye.
and wheat-free plain white
flour 
flour
See the electronic Food and Drink Directory for suitable products.
blend
1 tsp caster sugar
100g (4oz) chilled butter
4 tbsp chilled water
For the filling:
275g (10oz) caster sugar
2 tbsp cornflour
180ml (6fl oz) water
2 large eggs, separated
2 heaped tbsp butter
Juice and grated zest of 2 large lemons
Sponsor:
Method:
- 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.
- Preheat the oven to gas 4, 180ºC, fan 160ºC.
- 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 (8 inch) 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 base with aluminium foil and weight it down with dry beans or rice.
- Bake for 20 minutes then remove the foil and beans and continue to bake for a further 10 minutes or until the pastry is cooked and crisp.
- While the pastry case is cooking mix 150g (6oz) 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 (4oz) 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 minutes or until the top of the meringue is lightly browned.
- Remove and cool before eating.
Notes:
Cook's tip: to save time, you can also purchase ready-made gluten-freeWhen a food has less than 20 parts per million (ppm) of gluten so it is safe for people with coeliac disease to eat. pastry in some Tesco stores.
Each serving contains 
of your guideline daily amount.
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£10Could help to produce a Food and Drink Directory, detailing products that are suitable for the gluten-free diet.
-
£15Could help to produce 10 information packs for newly diagnosed adults and children. It could also help towards the running costs of our Helpline.
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£20Could help towards the cost of raising awareness of coeliac disease and DH amongst the general public, medical profession and food industries.
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£50Could help towards medical research into all aspects of coeliac disease and DH.
