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)

Ingredients:

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

Method:

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.

Enjoy!!!

Wheat Free Shortcrust Pastry for Savory Pies (Gluten and Dairy Free)

This Wheat Free Shortcrust Pastry Recipe works so well and is quick and easy to make. For those following Mary Anne Shearer's Natural way, it is a neutral, so you may enjoy this with protein or starch. This recipe comes from her book "The Natural Way ~ Recipe Book 2"

I have used this recipe to make a delicious Chicken pie, but can't wait to use it for Christmas Mince Pies too!

Wheat Free Shortcrust Pastry:

Ingredients:
2 C Rye (or Barley) flour (GF: Use a Gluten Free Flour)
140g Butter (DF: Use Wooden Spoon Margarine)
Pinch of Sea Salt
1 tsp Barley Malt syrup or powder
2 tsp Cinnamon (use in sweet pies, or herbal salt in savory pies)
60ml Ice cold water

Method:
1. Butter needs to be slightly softened, but not melted.
2. Add the Butter and dry ingredients to a mixing bowl and mix until it resembles fine bread crumbs.
3. Add the iced water to form a smooth dough.
4. Turn the dough out onto a lightly floured surface and roll out thinly. Line your greased pie dish. Prick a couple of holes for air to escape.
Note: I line 6 large muffin tins, keeping enough dough to make the lids later.
5. Bake the shell at 180* for 15-25 minutes.
6. Fill the pie crust, and top with remaining lids. Bake for a further 15 minutes.

Serves: 6