Easy Gluten Free Lemon Meringue Pie

subheading: Gluten free pie crust:

160 g (1⅓ cups) plain gluten free flour blend (I used Doves Farm Freee gluten free plain white flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale and the weight measurements for best results.)

10 g (1 tbsp) caster/superfine or granulated sugar

½ tsp xanthan gum (If your gluten free flour blend already contains xanthan gum or other binders, add only ¼ tsp.)

¼ tsp salt

115 g (1 stick) cold unsalted butter, cubed

75 g (¼ cup + 1 tbsp) cold water (Either very cold tap water or chilled water from the fridge will work best here.)

subheading: Lemon filling:

225 g (1 cup + 2 tbsp) caster/superfine or granulated sugar

zest of 3 lemons (Ideally, use organic unwaxed lemons.)

5 US large/UK medium egg yolks, room temperature

1 US large/UK medium egg, room temperature

35 g (5 tbsp) cornstarch (US)/cornflour (UK)

300 g (1¼ cups) water

120 g (½ cup) lemon juice, freshly squeezed

55 g (½ stick) unsalted butter, cubed

subheading: Swiss meringue topping:

5 US large/UK medium egg whites

200 g (1 cup) caster/superfine or granulated sugar

¼ tsp cream of tartar

1 tsp vanilla bean paste (or 2 tsp vanilla extract)

Directions at theloopywhisk.com

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