I know this is not my normal kind of post, but I am currently embarking on the 30 day blogging challenge, which means blogging every day. (Blog followers, I apologise for appearing in your inbox every day, I promise I will still only post things of value!) I wanted to do some more diverse posts, rather than my usual fare, so for something completely different, I though I would share some of my favourite recipes, this is my most favourite one of all.
Because it’s not a topic I discuss on my blog, I haven’t mentioned that I am a gluten-free veggie. Because of this, I do a lot of my own baking and cooking, and have tried out lots of different recipes. I will share more through this month, I’m sure!
(Disclaimer: This recipe was not created by me, but it is a mixture of a couple of different recipes, of which I cannot find now. And I haven’t always made a perfect pie every time using this recipe, but the latest attempt was pretty amazing!)
Gluten Free Lemon Meringue Pie
250g Plain GF Flour
100g Icing Sugar
125g Butter (cut into cubes)
Zest of one orange
1 egg yolk
splash of milk/water
Mix flour and sugar. Rub the butter in to make crumbs. Add zest, egg yolk and milk/water to combine into a ball.
Refrigerate for 30 mins. Then press into a shallow dish (sometimes you can roll it out, but the GF flour makes that a little unpredictable)
Cook for 10-15 mins with baking paper pressed on top, then remove paper and cook for further 5 to 10 mins until brown.
2 tbsp Cornflour/GF Plain Flour
Zest of 3 Lemons
Juice of 3 Lemons
Juice of 1 Orange
50g Butter (cut into cubes)
3 Egg Yolks
Mix the flour, sugar and lemon zest in a saucepan. Put on the heat and stir in the lemon juice gradually, allowing time to thicken (much like when making a cheese sauce)
Add the juice of the orange to 200ml of water, and then add the mixture to the saucepan gradually. The more gradual the additions, the thicker and lovelier the mixture.
Cook until thick and smooth, then remove from the heat. Beat in the butter, then stir in the egg yolks and then return to the heat until it bubbles. Then leave to cool.
4 Egg Whites
Beat egg whites until stiff. Beat in half the sugar, then when smooth, thick and glossy, stir in the rest of the sugar.
Put the filling in the pastry cases, and then spoon the meringue on top. Cook for 20mins (depends on size of the dish you’ve used, and the oven type, it may need up to 30 mins) at 160 degrees celsius.
Then serve up and enjoy! (It won’t last long!)