300g crushed sweet GF biscuit crumbs
80g butter (melted)
Combine crumbs and butter and press into a pie dish - refrigerate.
4 Tablespoons GF Plain Flour
4 Tablespoons GF Cornflour
2 teaspoons grated lemon rind
3/4 cup lemon juice
1 cup sugar
90g butter, melted
4 egg yolks
Combine sifted flours, lemon rind, juice and sugar in a saucepan. Add the water and blend until smooth - I use a flat whisk for this. Stir over a low heat until mixture boils and thickens - this will take a BLOODY LONG TIME and just when you have severe upper arm cramp and are about to throw the whole bloody lot in the garden, in the trash, down the drain or on top of your husband's head.. it WILL miraculously thicken.
Reduce the heat and stir for a further 2 minutes before removing from heat and adding butter and lightly beaten egg yolks - stir until well combined. Allow to cool then spread evenly onto your base.
4 egg whites
pinch of salt
3/4 cup caster sugar
Beat your egg whites and salt until soft peaks form. Slowly add your sugar. Be patient. It will all be worthwhile if you do it properly. TRUST ME. Beat well until the sugar has dissolved. If you rub a bit of meringue between your thumb and finger tip and can't feel any gritty stuff, you're good to go.
Spoon meringue on top of your pie filling - be as rustic or decorative as you like but make sure you spread the meringue to the edges of your dish to create a seal. Bake at 180°C for around 10 minutes or until the meringue becomes lightly browned. Cool then into the fridge she goes!