Ingredients
Sweet Short Pastry
Meringue
Lemon filling
To serve
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
5.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.
6.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
7.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.
8.Bake for 15-20 minutes until the peaks are browned and the meringue has cooked and gone a bit crispy.
To serve
9.Serve warm or at room temperature with the whipped cream.
Add some fresh passionfruit to the lemon curd for a tropical flavour.
Note
