Recipe: Gluten free Lemon meringue pie

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A food intolerance doesn’t mean you have to avoid your favourite sweet treats. Try our gluten- and dairy-free versions of the classics.
Lemon meringue pie
Serves 8
Gluten free and dairy free
1 cup (150g) rice flour
1/2 cup (75g) gluten-free cornflour
1/2 cup (60g) almond meal
1 tsp xanthan gum
1/4 cup (55g) caster sugar
160g chilled Nuttelex spread, chopped
2-3 tbs iced water
Lemon filling
1 cup (220g) caster sugar
1/2 cup (75g) gluten-free cornflour
1/2 cup (125ml) lemon juice
11/4 cups (310ml) water
2 tsp finely grated lemon rind
3 egg yolks
60g Nuttelex spread
Meringue topping
3 eggwhites
Pinch of cream of tartar
1/2 cup (100g) caster sugar

1. To make the pastry, place the rice flour, cornflour, almond meal, xanthan gum, sugar and Nuttelex spread in the bowl of a food processor and process until mixture resembles fine breadcrumbs. With the motor running, gradually add the iced water until mixture just comes together. Turn onto a clean work surface and shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
2. Place the dough between 2 sheets of baking paper and use a rolling pin to roll out to a 3cm-thick disc. Line the base and sides of a 25cm round fluted tart pan with removable base with the pastry and trim the edges. Refrigerate for 30 minutes.
3. Preheat oven to 200°C. Line the pastry with baking paper and pastry weights. Bake in oven for 10 minutes. Remove the paper and weights and bake for a further 15 minutes or until golden. Remove from oven and set aside to cool completely.
4. Meanwhile, to make the filling, combine the sugar and cornflour in a medium saucepan. Gradually add the lemon juice and water while stirring continuously until mixture is smooth. Place saucepan over medium heat and cook, stirring, for 3-4 minutes or until mixture boils and thickens. Reduce heat to low and cook, stirring, for 30 seconds. Remove from heat. Add the lemon rind, egg yolks and Nuttelex spread. Continue stirring until the Nuttelex spread is melted and mixture is well combined. Remove from heat and set aside to cool.
5. To make the meringue topping, use an electric mixer to beat the eggwhites in a clean, dry bowl until soft peaks form. Gradually add cream of tartar and sugar. Continue beating until sugar is dissolved.
6. Reduce oven temperature to 180°C. Spoon lemon filling into the prepared pastry case. Top with meringue. Bake in oven for 5 minutes or until meringue is lightly browned. Stand for 5 minutes before serving.

Tip: For best results when beating egg whites, ensure your bowl is pristinely clean (free of any oily residue) and dry.