GLUTENFREE LEMON MERINGUE PIE

Use readymade shortcrust if you’re OK with eating gluten

Preparation time 45 mins plus 11/2 hours chilling Cooking time 45 mins Serves 12

Cooking oil spray, to grease 250ml milk, plus extra 500ml 100g unsalted butter, plus

extra 125g, softened

1 tsp fine salt

175g gluten-free flour

11/2 tsp xanthan gum 5 free-range eggs

8 free-range egg yolks

11/2 cups caster sugar, plus

extra 11/2 cups

1/2 cup cornflour

1 cup lemon juice

2 tsp finely grated lemon zest 2 Tbsp glucose syrup

1/2 tsp cream of tartar Seeds of 1 vanilla bean

STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Grease a 20cm round, deep fluted tart tin with oil spray. Combine milk, butter and salt in a medium saucepan, set over medium heat. Simmer for 1 minute. Sift flour and xanthan gum together. Mix into the milk mixture and cook, stirring constantly, for 3 minutes. STEP 2 Remove from heat and transfer to a stand mixer. Beat with paddle attachment for 3 minutes to cool, then add 2 eggs and 2 yolks and beat until smooth. Transfer dough to a lightly floured bench, then knead for 3 minutes, until smooth. Roll out to 5mm thick and cover with plastic wrap. Chill for 30 minutes.

STEP 3 Roll pastry into a 3mm-thick round, then press into prepared tin. Line with dampened baking paper and baking weights. Bake for 25 minutes, until lightly golden. Remove paper and weights, then bake for 5 minutes more. Set aside to cool.

STEP 4 Put caster sugar and half the extra milk in a medium saucepan. Bring to the boil, then reduce heat to low. Separate 3 eggs. Put remaining milk and cornflour in a bowl and whisk until smooth. Beat into hot milk with extra butter, juice, zest and all the yolks. Simmer, whisking constantly, until thickened. Strain into the pastry case. Chill for 1 hour.

STEP 5 Combine extra caster sugar with glucose syrup and 2 tablespoons water in a small saucepan and set over high heat until a thermometer reads 119°C. Meanwhile, put egg whites and cream of tartar in a large, clean bowl and whisk with an electric hand mixer until soft peaks form. Gradually pour in syrup and whisk on high speed until cooled, then beat in vanilla seeds. Spoon meringue onto curd. Burn lightly with a kitchen blowtorch. Serve.