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LEMON MERINGUE PIE I love this pie with its rich zesty curd and piles of light, billowing meringue – a delicious recipe that never fails to impress. If you freeze the lemon juice and zest when you have a glut of lemons, it can be made all year round. No nuts, soy • Serves 8 ½ batch gluten-free Sweet Pastry 30g custard powder 375ml cold water zest and juice of 2 large lemons 220g caster (superfine) sugar 2 tablespoons butter 4 egg yolks Topping 4 egg whites ½ teaspoon cream of tartar 165g caster sugar SWEET PASTRY This makes quite a large batch of dough; however, it freezes very well. For dairy- free, replace the butter with the same quantity of coconut oil; the pastry will be a little more fragile to work with. No nuts, soy • Makes about 800g • Freezes well 200g butter 140g potato starch 120g rice flour 160g fine cornmeal (fine polenta) 110g caster (superfine) sugar 2 teaspoons guar or xanthan gum (a mix of both works best) 2 eggs 2–4 tablespoons cold water extra rice flour Cut butter into cubes and place in the bowl of a food processor. Add all dry ingredients and pulse until the mixture looks like coarse breadcrumbs. Pour the mixture into a large mixing bowl and add the eggs and 1 tablespoon of the water. Using a wooden spoon, mix together very slowly, adding drops of water until the mixture forms into large lumps. With dry hands, squeeze the dough together to form a ball. If it still seems very crumbly, add a bit more water; however, be careful not to add too much – the dough will bind together once kneaded. The amount of water required will be determined by the size of the eggs, the temperature and humidity. Using a small amount of rice flour, lightly flour a clean, dry work surface. Empty the dough onto the floured surface and knead together. Wrap in cling film and store in the refrigerator until required, or freeze the day it is made. Allow pastry to reach room temperature before rolling out and using. It can be defrosted in the microwave on low, but be careful not to melt it. Preheat the oven to 190°C/375°F/Gas mark 5. Grease a 20cm or 23cm spring-form tin. On a lightly floured surface, roll out pastry and use to line the tin. With a sharp knife trim a straight edge all around, 1–2 cm down from the top. Cover the pastry case with baking paper, making sure that the piece of paper is large enough to extend over the edge of the pastry, to stop it over- browning during baking. Fill with blind-baking material (e.g. rice, lentils or chickpeas), ensuring this is pushed up against the sides to hold them in place. Bake for 15–20 minutes, or until a light golden brown. Remove paper and blind-baking material. In a cup, use a fork to whisk custard powder and 125ml of the water together until smooth. Heat the lemon juice and sugar together, cooking for 3 minutes while stirring regularly. Using a whisk, beat in the butter, zest and the remaining water. Add egg yolks quickly, whisking to ensure they don't cook, then add custard powder mixture and whisk well. Return to the heat and cook, stirring frequently, just until it bubbles and thickens. Remove from the heat. Pour the hot filling into pastry shell. Using an electric mixer, beat the egg whites and cream of tartar until they form coarse bubbles. Slowly whisk in the caster sugar, one tablespoon at a time, until it is thoroughly mixed through and the meringue is forming soft peaks. Pile the meringue onto the lemon filling in spoonfuls, making sure the meringue touches the pastry shell all the way around the edge. Use a knife or the back of a spoon to swirl the meringue or to create peaks. Bake for about 5 minutes, or until the tips of the meringue are lightly browned. Be careful not to overcook, as the whole top will quickly go brown. Leave to cool to room temperature. To serve, slice with a wet sharp knife. The pie can be stored in the fridge for up to 3 days.