Every year I make a lemon meringue pie for my mother instead of a birthday cake [it's her favourite]. Because two of my girls are coeliac it has to be gluten free, or course, so over the past six years I've been perfecting the GF lemon meringue pie. It really isn't as time-consuming or difficult as you may think. Well-worth giving it a try.
Here is the recipe I use. It is based on a Women's Weekly recipe from an old WW cookbook.
GLUTEN FREE LEMON MERINGUE PIE
1 1/2 cups GF flour
3 tsp icing sugar
1 tsp xanthan gum
1 egg yolk, lightly beaten
approx. 2 tbsp water
Mix pastry ingredients in a food processor until it forms a dough ball. Wrap in plastic wrap and refrigerate 30 mins while preparing lemon filling.
1 cup corn flour
2 cups caster sugar
1 cup lemon juice
2 1/2 cups water
3-4 teaspoons grated lemon rind
6 egg yolks
Combine cornflour, sugar, juice and water in saucepan [or thermomix] until smooth. Stir over heat until mixture boils and thickens [it will be very thick]. Turn off heat. Add rind, yolks, and butter and stir until butter is melted. Cool while blind baking pastry shell.
Roll pastry out between two sheets of baking paper or cling wrap. Use the paper/wrap to help you to lift the pastry into a pie dish. Blind bake pastry shell at 180C for approx. 20 mins.
Pour lemon filling into pastry case and cool to room temperature.
6 egg whites
1 cup caster sugar
Beat egg whites in bowl with electric mixer until soft peaks form. Gradually add sugar, beating until dissolved. Gently spread meringue over the top of the lemon filling. Bake in moderate oven for 5 minutes or until lightly browned. Stand 5 minutes before serving.
The pastry and filling can be made up to 24 hours ahead, but don't make the meringue until just before serving, or you may find it will sweat and go soggy.