Since March begins with British Pie Week (3-9 March), this month’s recipe is… you’ve guessed it, a pie!
In fact this is one of the first pie recipes I developed as we prepared to teach our first ever Go To baking course just over a year ago.
It’s for a lemon meringue pie, that very British dessert that’s been enjoyed since the 19th century. In summer I usually make it using lemons from our lemon tree. Since that’s wrapped in fleece being protected from the elements at the moment, I had to rely on our local greengrocer’s for my citrus supplies.
So here’s the recipe:
150g Doves Farm gluten free plain flour blend
Ice cold water
½ pint milk
grated zest of 2 lemons
juice of one lemon
125g unrefined caster sugar
Preheat the oven to 200°C. Grease a 20cm loose-bottomed flan dish.
Combine the gluten free flour with butter or baking margarine, rubbing it in with your fingers until the texture resembles fine breadcrumbs. Break an egg into the bowl and work it into the mixture. Add approximately 2 tbsp cold water and roll the pastry into a ball.
Flour a piece of greaseproof paper and roll the pastry out on it until it is about 4mm thick and slightly larger than the flan dish. Place the flan dish on the pastry, slide your hand under the greaseproof paper and gently turn it over so that the pastry drops into the tin. Carefully ease the pastry down into the tin, remove the greaseproof paper and trim any excess. Cut a circle from the greaseproof pastry and line the pastry with it. Place baking beads on top and bake in the hot oven for 10 minutes. Remove the baking beads and paper and bake for another 5 minutes. Allow to cool while you make the filling.
Separate the eggs. Turn the oven down to 170°C. Place the cornflour in a bowl and mix it with 2 tbsp of milk. Warm the rest of the milk in a saucepan, pour onto the cornflour paste, mix well and return to the saucepan. Simmer for 2 minutes, stirring continuously until you have a thick custard. Remove from the heat, allow to cool slightly before adding the lemon zest and juice, 25g of the sugar and the egg yolks. Pour this mixture into the pastry case. Bake in the oven for 5 minutes to set.
Meanwhile, whisk the egg whites until stiff, add 1 tbsp sugar and whisk again. Fold in the remaining sugar and pile the meringue onto the pie, covering the lemon custard completely.
Bake in the oven for 5 minutes.