This lemon meringue pie recipe has been adapted from my Mum's Good Housekeeping cookbook which is almost 30 years old! It's been a staple dessert in my family for years, brought out for graduations, birthdays and "just because" days. I adapted this particular pie for my Dad's birthday to be gluten free so that I could have some. The recipe does say to wait until it's cool to eat but ours has never made it to that stage. It's delicious hot out of the oven but use a bowl, the filling has a mind of it's own.
For The Pastry
200g Gluten Free Plain Flour
3 tbsp Cold Water
For The Filling
200g Unrefined Caster Sugar
100ml Lemon Juice
Zest of 1 Lemon
4 Egg Yolks - reserve the white for the meringue
350ml Tepid Water
For The Meringue
4 Egg Whites
100g Unrefined Caster Sugar
1. To make the pastry, put the flour and softened butter in a bowl. Rub together with your fingertips until it looks like breadcrumbs. Add the water and mix together forming a dough. Wrap the dough in some cling film and leave for 30 minutes.
2. Unwrap the pastry and press into your pie dish until flat. Blind bake at 200c for 15 minutes and then remove the paper and beans and bake for a further 10.
3. To make the filling. While the pastry case is cooling, mix cornflour and the caster sugar in a saucepan. Stir in the water, lemon zest and juice. Heat gently until it thickens and then remove from the heat.
4. Beat the egg yolks in a small bowl and whisk in a small amount of the hot filling. Slowly pour the egg mixture into the hot filling stirring rapidly. Cook and keep stirring until the mixture has thickened. Do not boil.
5. Add the butter and stir until melted. Pour into the pastry case.
6. To make the meringue. Whisk the egg whites until soft peaks form. Add the sugar and continue to whisk until the peaks are stiff. Spoon the meringue onto the pie and bake at 200c for 10 minutes.
Enjoy hot or cold with whatever you like. I prefer mine plain but Dad enjoyed his with cream so go wild and make it your own.