- 150g lupin flour
- 50g brown rice flour
- 100g chopped butter, room temperature
- 1 egg
- Olive oil
Pastry making and cooking
Sift the two flours. Incorporate the butter until the dough gets crumb like. Add the whole egg and form a ball.
Grease a 27cm pie dish with olive oil. Work the dough in the dish.
Using a fork to pierce the bottom of the dough in random places.
Cover with baking paper and broad beans for example to prevent the dough from rising. Cook at 210oC for 7mns.
Remove the baking paper and beans and cook for another 7mns or until the dough is cooked and slightly brown. Let the dough to cool.
- 65g white sugar
- 60g cornflour
- 1 1/2 teaspoon grated lemon rind
- 185ml lemon juice
- 375ml water
- 60g chopped butter, room temperature
- 3 egg yolks, beaten
Combine the sugar, cornflour, and lemon rind in a pan. Blend in the lemon juice and 375ml water. Stir until smooth.
Stir over medium-high heat until the mixture becomes very thick and starts boiling.
Add the butter and stir over the heat until the butter has melted (usually within 1 min).
Remove from the heat , quickly add the egg yolks and stir until combined.
Place a piece of baking paper over the surface of the filling so it doesn't harden and leave to cool.
- 50g white sugar
- 3 egg white
Place the egg whites in a dry bowl. Beat until soft peaks form.
Add the sugar gradually, beating until the mixture is thick and glossy and the sugar has dissolved.
Evenly spread the filling on the pastry in the dish. Spread the meringue over the filling.
Bake for 20mns at 180oC or until the meringue is brown and dry to the touch. Cool before serving.