A tasty lemon meringue pie that is free of gluten and dairy. It has a crisp biscuit base, a sour lemon filling, and a fluffy meringue topping. This is great for people on a low FODMAP diet or who can't eat gluten or dairy.
Ingredients: For the Biscuit Base:. 200g gluten-free digestive biscuits. 100g dairy-free margarine, melted. For the Lemon Filling:. 4 large eggs, separated. 150g caster sugar. 50g cornflour. Zest and juice of 3 lemons. 150ml water. For the Meringue Topping:. 4 large egg whites. 200g caster sugar. 1 teaspoon cornflour.
Instructions: Preheat the oven to 180C 350F. Crush the gluten-free digestive biscuits into fine crumbs. Mix with melted dairy-free margarine until well combined. Press the biscuit mixture into the base and up the sides of a 9-inch pie dish. Bake for 10 minutes, then set aside to cool. In a saucepan, whisk together the egg yolks, caster sugar, cornflour, lemon zest, lemon juice, and water. Cook over medium heat, stirring constantly, until thickened. Pour the lemon filling into the cooled biscuit base. In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the caster sugar and cornflour while continuing to beat until stiff peaks form. Spread the meringue over the lemon filling, making sure to seal the edges. Bake for 15-20 minutes, or until the meringue is golden brown. Allow the pie to cool completely before serving.
Prep Time: 30 minutes
Cook Time: 30 minutes
Alex Giaco
