Tuesday, October 1, 2013

Day 1 - Classic Lemon Meringue Pie! (Gluten free)

I can think of no better way than to start a 31 day Challenge with the Classic Lemon Meringue Pie! This recipe is a gem that was passed on to us by my Friend Candice's Mum, Cicile. The base is a lovely short crust and is so easy to make. Here in South Africa it's spring and you can buy bags of lemons cheap as chips! I prefer using fresh lemons to the bottled version.

Classic Lemon Meringue Pie (with Gluten free notes)

90g Butter
30ml Castor sugar
185ml Flour (GF: use gluten free cake flour)
85ml Cornflour / Maizena
20ml Milk
400g Can of Condensed milk
2 Eggs, separated
10ml Lemon rind
125ml Lemon Juice
60ml Extra Castor sugar

1. Preheat the oven to 180 Celcius.
2. Grease a large pie dish.
3. Cream the butter and castor sugar in an electric mixer, then gradually add sifted flour and maizena and mix well, add the milk and mix until the mixture resembles fine bread crumbs.
4. Pour the crumb mixture into the pie dish and spread evenly over the dish. Use the back of a spoon to press the base firmly into the dish, making sure to go up the sides.
5. Prick this with a fork and bake at 180 degrees for 15 minutes.
6. In the mean time, combine the condensed milk, egg yolks, lemon rind and juice in a bowl.
7. Remove the base from the oven and pour the lemon mixture on top. Bake for a further 10 minutes.
8. Beat the egg whites until soft peaks form. Gradually add extra sugar and beat until dissolved.
9. Spread the meringue mixture over the filling and bake for a further 10 minutes or until the peaks are golden brown.
10. Allow the Lemon Meringue Pie to cool in the dish before cutting.

Related Posts Plugin for WordPress, Blogger...