“When life gives you lemons”… and eggs…and you haven’t had lemon meringue pie for AGES… and you’re keen for the challenge to make one that’s gluten free, low FODMAP, and with as little sugar as possible… well, you get the idea. There are only 2 tablespoons of sugar in the entire thing. I just wasn’t sure if the meringue would work without sugar – do you think it could? I intend to experiment with that at some stage. Anyway… we all really enjoyed these, and here’s the recipe in case you’d like to make some, too 🙂
Lemon Meringue Pie (low FODMAP)
Pastry(adapted from Sue Shepherd’s recipe book)
115g white rice flour
30g tapioca starch
55g potato starch
½ tsp xanthan gum
1/8 tsp Radiance Stevia Sweet
100g butter, salted
1/3 cup cornflour
1 cup water
½ cup fresh lemon juice
1 large egg
3 large egg yolks
2 tsp freshly grated lemon zest
¼ tsp Stevia
½ tsp vanilla extract
3 large egg whites
¼ tsp cream of tartar
2 Tbsp caster sugar
½ tsp vanilla extract
1/16 tsp Stevia
Pinch of mineral salt
Blend all of the dry ingredients in a food processor. Add the butter, cut into small pieces, to the food processor and process until fine crumbs form (not beyond), then add the eggs and process until it forms a dough.
If it’s too wet just add a little more rice flour.
Press into a greased pie dish* (I use a ceramic pie dish, and sometimes I roll it out between 2 pieces of baking paper instead of just pressing it into the pie dish).
Refrigerate for 45 minutes to an hour.
Blind bake at 175°C for 15 minutes, then remove the baking paper and blind-bake-filling, and cook for another 10 minutes. Set aside to cool.
*OR to make individual servings, separate into 8 parts and press into individual pie dishes. Large sized muffin tins could work, too.
Stir together cornflour and water until well combined, and pour it into a glass bowl and place it over a saucepan of boiling water. Pour the remaining filling ingredients into the bowl, and stir continually over medium high heat, stirring constantly until thickened.
Pour filling into prebaked crust and allow to cool while you make the meringue.
Beat egg whites and cream of tartar on medium speed until foamy. Add sugar, gradually, and Stevia while beating on high speed until stiff peaks form and it looks glossy.
Beat in vanilla and salt.
Spread meringue over lemon filling.
Bake at 200°C for about 7-10 minutes, until meringue is lightly browned.
Cool and refrigerate before serving.
The kids, hubby, and I had a taste of one fresh out of the oven out of curiosity. It was nice, but WAY better refrigerated!