Ever since I discovered the gluten free frozen pastry, I’ve been finding it a great help in the kitchen. Thanks to friends I have a lovely supply of fresh lemons at present. Our lemon tree is still in its early stages of producing, so the most we get is a couple.
Last night when we were having guests for dinner I made lemon meringue pie which is my husband’s favorite dessert.
HINT
I’ve already given you one recipe for lemon meringue pie but this one could be even nicer. It is very tangy, which I love. The sweetness of the meringue offsets the tangy of the lemon, in my opinion but if you like your lemon filling sweeter you may need to reduce the amount of lemon rather than add more sugar. I had two huge lemons.
Lemon Meringue Pie
Ingredients
1 sheet frozen gluten free puff pastry
Lemon Filling
2 egg yolks
4 ounces caster sugar
Half pint water
2 large lemons
2 ounces margarine
2 dessertspoons gluten free corn flour
1 dessertspoon gluten free custard powder
Method
Defrost puff pastry. Roll out between baking paper when defrosted. Cut and trim to fit a greased pie dish.
Lemon Filling
Place grated rind of 1 lemon and juice of 2 lemons in saucepan. Add egg yolks, sugar, water and margarine. Stir continually over heat till just starting to boil. Add corn flour and custard powder blended with little water. Cook for three minutes, while stirring.
Put the filling aside to cool.
When cool, spoon into pie shell.
To Make Meringue
On high speed of mixer, beat egg whites till they form stiff peaks. Gradually add caster sugar into beaten egg whites.
Spoon over lemon filling. Place in a moderate oven and cook till meringue is browned and pastry is cooked.
Cooking Time
This will vary a little on how thinly you have rolled out the pastry and your particular oven. I know my oven cooks quicker than some even on the same temperature.
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