I’ve been meaning to make this for over a year but always viewed it as quite a complicated bake so shied away. You know when there just seems too many components that you lose sight of the bigger picture. The willPower word of the week was CLARITY so I took a step back from the complexities and just broke it into stages and got on with it. It was much easier than I anticipated, and the end result certainly gave me a sense of achievement, a smile to my face and my belly! So now I’m going to apply that to life too. If something seems too big to fathom let alone achieve I’m going break it down, find clarity and let the bigger picture take care of itself! Why not give it a go?
Stage 1: Pastry
• 225g chestnut flour
• 40g xylitol
• ½ tsp. xanthan gum
• 2tbsp water
• 175g dairy free spread
In a food processor mix the dairy free spread and xylitol
Add the chestnut flour, xanthan gum and 1-2 tbsp. water so that all ingredients are blended well and make a sticky pastry mix.
Scoop out, pat lightly into a ball, wrap in grease proof paper and leave in the fridge to cool for 20 mins (this makes it easier to roll out)
Dust a clean work surface with a handful of chestnut or rice flour and quickly roll out into a circle approximately 4mm thickness. Be really gentle, due to the lack of gluten it’s quite fragile to work with and move.
Place the pastry into medium sized circular flan tin (9 inch/23cm) and bake in a pre heated oven at 180C for 15-20 minutes. When removed turn the oven down to 170C so it will be cooler for the next stage.
Stage 2: Lemon filling
• 450ml water
• 6 lemons (juice all, zest 3 lemons)
• 65g corn flour
• 100g xylitol
• 6 egg yolks
• ½ tsp lemon essence
Mix the lemon zest, juice, essence and corn flour to make a smooth paste
Bring the water to boil in a pan and add the corn flour mix, stirring continuously until it thickens, then remove from the heat
Mix the eggs yolks and xylitol together and gently whisk into the pan with the thickened lemon mixture. Cook on a medium heat until thickened again and then pour into the cooked pastry case.
Stage 3: Meringue
• 6 egg whites
• 100g xylitol
• 2tsp corn flour
Whisk the egg whites until they form soft peaks when the whisk is removed
Gradually add the xylitol whisking in bit by bit
Sprinkle over the corn flour and whisk in
Spoon the meringue over the lemon filling so that it is completely covered and create a swirl, or small peaks with a fork on the top to make your pie pretty.
Bake in the oven at 170C for 15-20 minutes or until the top is golden, crisp and the filling has set.
Remove from the oven and eat hot or allow to cool and eat later.