100g gluten-free shortcrust pastry
2 medium eggs, separated
1 lemon, juice and grated rind
225g caster sugar
150ml boiling water
12g cornflour or arrowroot powder
Heat your oven to 190 C / 375 F / Gas Mark 5.
Line an 18cm flan dish with the pastry and bake it blind for about 15 minutes.
Now reduce the heat of your oven to 150 C / 300 F / Gas Mark 2.
Place the egg yolks with half the sugar, lemon juice and grated rind, boiling water into a saucepan and mix well.
Blend the cornflour or the arrowroot powder with a little cold water and add this to the lemon mixture in your pan.
Bring it to the boil, stirring continuously, then pour into the prepared flan case.
Whisk the egg whites until they are very stiff and gradually beat in the remaining sugar.
Spread over the flan, being careful to take the meringue to the edge of the lemon mixture. Create soft peaks using the back of a metal spoon by letting the spoon touch the meringue and then slowly pulling the spoon straight up vertically. Repeat all over the top.
Bake for 25 minutes until crisp and pale golden in colour!
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