Apparently up to 1% of people are actually completely intolerant to gluten, and another perhaps 1% have mild intolerances. That doesn’t quite explain the enormous rise of gluten-free alternatives to common things, but there’s still a high chance that you might know someone that’s wanting to reduce gluten. And you can faff around with alternative flours, or you can just go for recipes that naturally contain no gluten, for example fudgy brownie bites. Or this reverse lemon meringue pie.
4 egg whites
225g caster sugar
1/2 tsp vanilla extract
1 tbsp cornflour
- Switch oven onto 150oC.
- Use a silicone sheet with a 22″ circle or draw one in pencil on the reverse of the back of a sheet of baking paper & place on a baking sheet.
- Beat the egg whites in a clean bowl with an electric whisk until stiff.
- Beat in the sugar, tbsp at a time, beating for a few seconds after each addition. When it’s all in, whisk in the vanilla and cornflour.
- Scoop on to the baking paper / silicone sheet. Spread out then pipe around the edge so it’s got sides.
- Bake for 1 hour then turn off the oven and leave in for an extra hour.
4 lemons, juice and zest + 2 extra tbsp lemon juice
4 egg yolks
- Place lemon juice and zest in a pan with the water. Whisk in the cornflour until smooth, then stir in the sugar and yolks.
- Heat gently, stirring, until warm, then add the butter and bring to the boil, stirring, until it coats the back of a wooden spoon.
- Allow to cool.
- Just before you are about to eat it, whip some cream with sugar. Spread the meringue base with lemon then top with whipped cream.
Alternative cheaty lemon meringue pies
Biscuit base: 160g broken digestives with 80g melted butter, pressed into 5 crusts.
Lemon curd: as above.
Meringues: as above, but just spoon in mini circles onto a silicone base.
- Spread curd on base and add a meringue on top
(NB the cheaty ones are only gluten-free if you use gluten-free digestives…)