Lemon Meringue Pie
INGREDIENTS (SERVES 6)
◆ 150g gluten-free
porridge oats
◆ 65g dairy-free margarine,
melted
◆ 65g golden syrup
◆ Juice and finely grated
rind 2 unwaxed lemons
◆ 50g cornflour
◆ 150g silken tofu,
blended smooth
◆ Natural yellow food
colouring
◆ 170g caster sugar
◆ 75ml canning liquid from a 400g can cannellini beans or chickpeas in water
◆ ¼tsp cream of tartar
◆ ¼tsp vanilla extract
◆ ¼tsp xanthum gum
1 Preheat oven to 190°C, Fan Oven 170°C, Gas Mark 5. Mix oats, margarine and syrup together and press into the base and sides of an 18cm round baking dish.
Line with baking parchment, fill with baking beans and bake for 15min. Remove the beans and bake for a further 10min until golden. Increase oven to 200°C, Fan Oven 180°C, Gas Mark 6.
2 Make up the lemon juice to 250ml with cold water. Put the cornflour in a saucepan, and gradually blend the in the lemony water and rind.
3 Bring slowly to the boil, stirring, until the mixture is very thick. Continue to cook for 1min, then turn off the heat and mix in 110g sugar, tofu and colouring. Spoon into the oaty case and spread out smoothly.
4 Whisk the bean water with cream of tartar for 2min until frothy. Whisk in the remaining sugar 1tbsp at a time, and continue whisking for at least 5min to make a thick, glossy meringue. Whisk in the vanilla and xanthum gum for 2min more.
5 Spoon the meringue thickly over the pie and put back in the oven for 15min until lightly golden. Serve hot or cold.