Gluten-free Lemon Meringue

Name: Gluten-free Lemon Meringue
Total time: 3600 s
Yield: 6 people
Cuisine: South African
Ingredients: 315 ml Gluten-free Flour; 50 ml Caster Sugar; 1 pinch Salt; 75 ml Margarine; 2 Egg Yolks; Cold Water if required; 50 ml Cornflour (Mazina); 120 ml Sugar; 2 Lemons peel grated finely; 60 ml Lemon Juice; 25 ml Margarine; 2 Egg Yolks; 3 Egg whites; 210 ml Sugar

Tronél Candiotes-Strydom @tronelcandi

South Africa

This is one of my favorite deserts. Worth all the effort.

Tronél Candiotes-Strydom @tronelcandi

South Africa

This is one of my favorite deserts. Worth all the effort.

Saved

Ingredients

1 hour

6 people

Crust
315 mlGluten-free Flour
50 mlCaster Sugar
1 pinchSalt
75 mlMargarine
2Egg Yolks
Cold Water if required
Lemon Curd
50 mlCornflour (Mazina)
120 mlSugar
2Lemons peel grated finely
60 mlLemon Juice
25 mlMargarine
2Egg Yolks
Meringue
3Egg whites
210 mlSugar

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Steps

1 hour

1

Preheat oven to 180 degrees C
2

Combine the Gluten-free Flour, Caster Sugar and Salt together. With your fingertips work in the Margarine and 2 Egg Yolks into the flour. Add cold water if required.
3

Line a tart place or indivisible ramekins. Bake for 30min till golden brown.
4

Combine sugar and cornflour in a pot. Add in grated lemon peel and lemon juice. Gradually heat the mixture till thick and glossy. Mix in margarine and 2 egg yolks.
5

Scoop lemon curd onto the baked crust.
6

I prefer a Swiss Meringue (see steps below) over French Meringue. If you prefer you can whisk the 3 egg whites with 210 ml Caster Sugar instead of following next 2 steps.
7

Add 3 egg whites and 210 ml sugar into a heat proof bowl. Place bowl on a pot with boiling water. Whisk mixture until sugar is dissolved.
8

Transfer egg whites to a stand mixture and whisk until thick and glossy.
9

Pipe or scoop egg whites onto the lemon curd.
10

Using a hand held kitchen torch, or under a very hot preheated broiler, brown the meringue. Serve hot or cold.