GLUTEN-FREE LEMON MERINGUE PIE
Preparation time 45 mins plus 1½ 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
1½ tsp xanthan gum 5 free-range eggs 8 free-range egg yolks 1½ cups caster sugar,
plus extra 1½ cups
½ cup cornflour 1 cup lemon juice
2 tsp finely grated lemon zest 2 Tbsp glucose syrup
½ tsp cream of tartar Seeds of 1 vanilla bean
STEP 1 Preheat oven to 180°C fanforced (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, 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. Pour in syrup in a steady stream and whisk on high speed until cooled, then beat in vanilla seeds. Spoon meringue onto lemon curd, then burn lightly with a kitchen blowtorch and serve.