Tangy lemon meringue pies

ingredients

• Sweet Short Pastry

  • 1 1/2 cup gluten-free flour
  • 120 gram butter
  • 3 tablespoon caster sugar
  • 1 egg, lightly beaten, with 2 tbsp iced water

• Meringue

  • 3 egg whites
  • pinch salt
  • 3/4 cup caster sugar
  • 1/4 teaspoon cream of tartar
  • zest of 1 lemon

• Lemon filling

  • 350 gram jar store-bought lemon curd

• To serve

  • whipped cream

method

• Sweet Short Pastry

  • 1

    Sift flour into a food processor and add the butter. Process until it resembles fine breadcrumbs. Add the sugar, then drizzle in some of the egg/water mix while processing. Pulse until it forms a ball.

  • 2

    Turn out onto a floured bench and knead briefly into a flattened block of pastry. Wrap in clingfilm and chill for about 30 minutes. This will make the pastry easier to roll.

  • 3

    When it has chilled enough, dust with gluten-free flour and roll out (use two sheets of cooking paper, if necessary, to stop it sticking) and use as required.

  • 4

    Preheat oven to 190°C. Place an oven tray in to heat. Line 1 large or 4-6 smaller pie tins with the pastry. Chill for 20 minutes, then bake on the tray for 15-20 minutesor until golden.

• Meringue

  • 1

    In a bowl, beat the egg whites with the salt to the soft peak stage, then gradually add about half the sugar and continue beating until shiny.

  • 2

    Add the remaining sugar and cream of tartar, then beat for another 5 minutes or until the mixture has stiffened. Stir in the lemon zest.

• Lemon filling

  • 1

    Fill the semi-cooked pastry shell (or shells) with lemon curd, then spoon over the meringue. Use the back of a spoon to create small peaks.

  • 2

    Bake for 15-20 minutes until the peaks are browned and the meringue has cooked and gone a bit crispy.

• To serve

  • 1

    Serve warm or at room temperature with the whipped cream.

notes

Add some fresh passionfruit to the lemon curd for a tropical flavour.