Lemon Meringue Pie (With pastry base)

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All of the ingredients used in our recipes can be bought at Beanbag Natural Health, 2 Wesley Walk, Witney, Oxon 01993 773922

The Tailormade Diet Company has two recipes for Lemon Meringue Pie. One with a biscuit base, and one with a pastry base. This pastry base recipe is the easier one! It is totally gluten, wheat and dairy free.

For the pastry base

75g (3oz) Dairy free margarine

75g (3oz) Gluten free flour

75g (3oz) Rice flour

1 teaspoon of Xanthan Gum

3 Tablespoons of cold water.

Lemon Filling

Grated zest and Juice of two large lemons

45g (1.5oz) Cornflour

2 Egg yolks

75g ( 2.5oz) caster sugar


3 egg whites

120g (4oz) caster sugar

1. Make up the pastry using the rubbing in method.

2. Roll out the pastry in between two sheets of cling film.

3. Line a 23cm / 9" Flan dish.

4. Part bake for ten minutes in a preheated oven (200C / GM6)

5. After the ten minutes is complete, remove the flan dish from the oven and turn the oven down to 170C/ GM3.

6. To make the filling, put the lemon zest and juice into a bowl, blend in the cornflour.

7. In a medium saucepan, bring 300ml of water to the boil. Pour in the cornflour mixture.

8. Simmer till thick.

9. Remove from the heat and add the egg yolks and sugar. Return to the heat and cook for a further minute. Then add to the pastry base.

10. Beat the egg whites until soft peaks form. Add the caster sugar tablespoon at a time.

11. Spoon over the lemon filling and bake for 30minutes.

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For more information go to Contact Us, or send mail to sharonokin@tailormadediet.co.uk, or call us on +44 (0) 7961 434347