Saturday, 12 October 2013

A cup of tea, a Bex and a good lie down.. (THE LEMON MERINGUE PIE EPISODE)

What's going on?  Lately Lemon Meringue and versions of it are popping up everywhere.
Why this timeless classic is back in vogue don't you know!

When we lived in country Queensland a few  years back, I discovered early on in the piece, how very seriously these country women took their baking,  There was some stiff competition around & recipes for pies and baked goods were fiercely guarded.  These fantastical formulas had been handed down from generation to generation.  Oh yes.. there was even talk that local folk had traded the farm for one such coveted heirloom. OK so I embellish a little..  I decided to get baking baby.  I wanted a piece of this baked goods action.. thus my GLUTEN FREE LEMON MERINGUE PIE was born.

It is actually a recipe I tweaked from The Australian Cook Book (Compiled by Anne Thorpe) - a rather large and heavy doorstop of a book that I had secured as a young lady for my glory box and have been lugging around ever since.  Traditionally, Lemon Meringue Pie has a pastry base. Not so here peeps.  I figured my old cheesecake base was a sure thing and have never looked back.  I've never had any complaints anyway.. so here it is.


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

1+1/4 Cups water
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 bin 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!



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