Today we are baking a Gluten-Free version of Ina Paarman’s Lemon Meringue. Her easy to bake Lemon Meringue Pie mix contains the lemon curd and castor sugar to make a pie, but not the crust, so I decided to replace the Tennis Biscuits she suggests with Gluten-Free Digestive biscuits.
A few weekends back, I spent hours trying to master a very complicated Lemon Meringue recipe. While I was happy with the results (it tasted delicious), it did not make it to the blog because I knew the process was too complicated for a blog that claims to post easy, simple recipes.
Ina Paarman’s Lemon Meringue
When I was looking through the range of products on the website, I thought I would give the Lemon Meringue Pie a go, because I actually had to see how a box of lemon meringue mix could compete with a ‘from scratch’ recipe.
Well, you know that saying, don’t reinvent the wheel? That pretty much sums my baking experience.
There really is no need to stress out over a lemon meringue pie that is expensive to make and stressful to bake.
This super easy version will work just fine and believe me when I tell you – IT IS DIVINE.
It tastes like it has made its way to your plate from a fancy cake shop, and no one will know better! I tested it out on the fiance’s family for tea this Sunday and no one believed that it was a box mix!
Gluten-Free Pie Base
A simple switch means I get to indulge in a full slice without feeling too guilty (or bloated) I suggest that if you decide to make this version that you use the Gullon Gluten Free Biscuits. I also added lemon zest to the crumbs because I like my lemon meringue super tart.
This pie mix is a firm South African favourite and is much lighter the usual condensed milk variety.
The meringue mixture is fool-proof too and feather-light and can be whipped up in less than 5 minutes.
Tips to ensure success:
- Take special care when separating the eggs. Even one speck of yolk in the egg whites will prevent the whites from beating to their full volume. Beat the whites until very fine bubbles form
- Once the meringue is made it should be baked as soon as possible to avoid losing volume and shape
Time for the recipe!
Oh, and there is a giveaway up on Instagram where you can win an Ina Paarman’s Hamper too!
Ina Paarman’s Lemon Meringue - Gluten Free
- Pie Dish
- electric beater
- 1 box of Ina Paarman’s Lemon Meringue Pie
- 2 packets Gullon Gluten-Free Digestive Biscuits
- Zest of 1 lemon
- 80 g butter melted
- 3 Extra Large / Jumbo eggs
- Adjust oven rack to middle position and preheat the oven to 160°C
- Crumb the gluten-free biscuits in a food processor or in a plastic bag with a rolling pin.
- Toss with the melted butter and lemon zest.
- Spray a 22 cm x 4 cm deep pie dish with a non-stick cooking spray.
- Shake the crumbs level in the dish and then work some up the sides of the dish with the back of a tablespoon.
- Wipe the edge of the dish to remove loose crumbs.
To make the filling
- Decant the lemon curd out of the bag into a medium-size mixing bowl.
- Separate the eggs. The whites go into another spotlessly clean, medium-size glass (not plastic!) mixing bowl.
- The yolks are added to the lemon curd.
- Mix the yolks into the lemon curd with a wire whisk. Decant the lemon curd mixture into the crumb lined pie dish.
To make the meringue
- Beat the egg whites with the electric beater on high speed. Beat until the whites stand up in soft peaks. Do not add castor sugar until this stage.
- Now add the castor sugar mixture (in the small foil packet) little by little while beating on high speed. You will end up with a snow-white, thick and shiny meringue. Use two tablespoons to scoop and blob the meringue all over the curd filling.
- Start in the middle, no need to take it right up to the edges, I think I went too far with mine.
- Bake for 30 minutes. Then switch off the oven. Do not open the door but leave the pie standing in the warm oven for 30 – 45 minutes to firm and dry out the meringue.
- Remove from the oven and leave to cool down.
- Store in the fridge for a good few hours to allow the curd to set before cutting.
- Stored in the fridge in an airtight container, it will keep for 3 – 4 days.
This recipe is proudly sponsored by Ina Paarmans.