Gluten Free Lemon Meringue Pie

This biscuit base lemon meringue pie is an easy take on a classic dessert. It's crunchy cookie crust, perfectly tangy lemon filling and fluffy cloud-like meringue topping, this easy dessert will disappear in no time. There is no need to make a pastry base for this biscuit base lemon pie. In no time, this crust is ready to fill with that luscious lemon filling and light-as-air meringue and it's probably a lot easier than you imagine.

While normally made using a pastry base, I am saving you the hassle and swapping it out for a biscuit base instead. This change makes the base super quick and easy to make but no less crunchy and buttery.

What's great this recipe is gluten free and dairy-free !!! Yes you read it right, gluten free. You can substitute the gluten free biscuits with the non gluten free version. I adapted this recipe from glutenfreecuppatea.co.uk

Ingredients:

For the biscuit  base

• 300g gluten free digestives
• 80g dairy free butter, melted

For the lemon filling:

• 5 lemon zest & juice
• 65g cornflour
• 250g castor sugar
• 5 egg yolks
• 440ml water

For the meringue:

• 5 egg whites
• 340g caster sugar
• 3 tsp cornflour

Method:

Crush the biscuits with a rolling pin or with a food processor into fine crumbs.

In a bowl, mix together your crushed biscuits and melted dairy free butter. Press into  loose bottomed tin and chill in the fridge whilst you make your lemon layer (minimum 30 minutes).

Zest and juice all the lemons into a bowl. 

Add cornflour and mix to form a loose paste.

Bring to boil 440ml of water. Once boiling add your lemon/cornflour paste. Stir until thickened and remove from the heat.

In a separate boil, mix together the sugar and egg yolks until smooth. Slowly add the egg/sugar mixture to the saucepan, whisking or stirring continuously. Once all the mixture has been added, reduce to a low heat and continue to stir till a little more thickened.

Allow to cool slightly before pouring it over the biscuit base. Put to one side, ideally in the fridge.

To make the meringue add the egg whites to a freestanding mixer. Whisk until soft peaks are formed.

Continue to whisk and gradually add the sugar until stiff peaks have formed and it's glossy.

Finally add the cornflour and whisk once more. Make sure your meringue is lovely and thick.

Spoon your meringue on top of the lemon layer. Swirl it around making little peaks as you go.

Bake in the oven for about 15 minutes at 170ºC.

If you have a cooking blow torch at this point, you could gently torch the top to give it a little more colour (optional).

Allow to cool completely in the tin and then chill in the fridge for a few good hours, preferably overnight, to allow the lemon layer to cool and settle down.

Slice and enjoy!