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.

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


For filling:
1. Place lemon juice, eggs, sugar, double cream in a bowl and place
Over a pan of hot water or bain-marie.  Stir until mixture thickens enough to coat the back of a spoon.
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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