Food & Drink: Flour power is gluten-free

Oast To Host, the gluten and wheat free bakery, is celebrating the launch of its new gluten free flour range – Cake Flour and Pastry Flour.

Everyone’s firm favourite lemony dish, an ultimate classic, here’s the bakery’s spin on the classic Lemon Meringue Pie but of course it’s gluten free.
www.oasttohost.com

Ingredients
1 x deep 9” blind baked, sweet pastry case (Using Oast to Host Pastry Flour)
Juice of 4 Lemons (rind of 2) 
5 eggs 
170g Caster Sugar 
225g double cream 
Meringue: 2 egg whites and 50g caster sugar

Oast to host – Cake Flour & Pastry Flour

Method

For filling:
1. Place lemon juice, eggs, sugar, double cream in a bowl and place
Either:
Over a pan of hot water or bain-marie.  Stir until mixture thickens enough to coat the back of a spoon.
OR
In a microwave (900w) at 70% temperature for 5 minutes.
Remove from microwave and whisk or use hand blender to
combine thoroughly.  Return to microwave for no more than bursts of 2 minutes at a time until the mixture thickens – if necessary whisk till smooth.

2. Add lemon rind when custard is thick. Pour into 9” case and bake at 120deg C for 20 minutes or until mixture seems set. (When you gently shake the tart it’s set when it has a firm wobble)

For meringue:

1. Separate eggs and whisk whites to a firm foam.
2. Fold in sugar and spread over the filling
3. Place in oven 160deg C for 20 -25 minutes. Serve hot or cold.


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