Gluten Free Baked Lime Flan with Meringue
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 35 min.
Preparation
ready in 2 h. 35 min.
Ready in
Ingredients
for
6
- For the pastry
- 2 cups gluten-free all purpose flour (plus extra for dusting)
- 1 pinch salt
- ½ cup butter
- 2 Tbsps water
- For the filling
- 4 Tbsps Corn starch
- 1 cup superfine caster sugar
- 1 ¼ cups water
- 3 egg yolks
- 1 egg (beaten)
- 4 unwaxed Limes (grated zest)
- ½ cup Lime juice
- For the meringue topping
- 3 egg whites
- 1 pinch salt
- ¾ cup caster sugar
- 3 Tbsps water
- 2 tsps Corn starch
Preparation steps
1.
For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all of the water). Roll the dough into a ball, then wrap in cling film and chill for 1 hour.
2.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 23cm|9" loose-based flan tin about 3 cm|1 1/4" deep.
3.
Roll out the dough on a floured work surface and line the tin. Prick the base of the pastry case several times with a fork. Cover the pastry with a sheet of non-stick baking paper and fill it with rice or dried beans. Bake for 15 minutes, until the pastry is pale golden. Remove from the oven and remove the beans and paper.
4.
Reduce the oven temperature to 190°C (170° fan) 375°F gas 5.
5.
For the filling: put the cornflour and sugar in a pan and gradually add the water, stirring to mix. Stir over a medium heat until it comes to a boil.
6.
Remove from the heat and mix in the yolks and whole egg. Stir in the zest and lime juice and pour into the pastry case.
7.
Bake for 10 minutes.
8.
For the meringue topping: whisk the egg whites until stiff, then gradually whisk in the sugar Set aside.
9.
Put the water and cornflour in a small pan over a medium heat. Stir until thick and translucent then remove from the heat and whisk into the egg whites.
10.
Pile the meringue on top of the pie, spreading it right to the edges of the tart. Build up a mound in the centre and make peaks with a palette knife.
11.
Bake for 25 minutes until the topping is light brown. Leave to cool slightly before serving warm or cold.
