Published On: Thu, Mar 5th, 2020

Gluten-free lemon meringue tart

Gluten-free lemon meringue tart recipe by WW

A delicious dessert, bake this gluten-free lemon meringue tart for a satisfying treat.

Gluten-free lemon meringue tart

Zingy lemon meringue tart

Prep Time 25 minutes
Cook Time 40 minutes
Servings 12
Calories 167 kcal
Author WW

Ingredients

  • 200 g gluten-free ginger biscuits
  • 75 g apple sauce
  • 1 lemon (peel left on)
  • 30 ml freshly squeezed lemon juice
  • 225 g caster sugar
  • 1 tbsp cornflour
  • 3 free-range egg yolks
  • 2 free-range egg whites

Instructions

  1. Preheat the oven to 200°C/Gas Mark 6. In a food processor, blitz the ginger biscuits to crumbs. Add the apple sauce and pulse until the mixture comes together. Tip into a 36x12cm (15x5in) loose-bottomed tart tin and press into the corners and up the sides. Bake for 10 minutes. Remove and reduce the temperature to 180°C/Gas Mark 4.

  2. Wash the lemon, then chop into chunks, discarding any seeds. Wipe the food processor clean, then add the lemon. Process until it has completely broken down, then add the lemon juice, 125g (4½oz) sugar, the cornflour and egg yolks. Process until you have a thick, pale yellow mixture.

  3. Set a small heatproof bowl over a pan of simmering water. Pour the lemon mixture into the bowl and stir continuously for 5 minutes, until heated through. Pour into the baked biscuit case, then transfer to a baking tray.

  4. Whisk the egg whites until soft peaks form. Gradually add the remaining sugar, whisking constantly, until you have a thick, glossy meringue. Spoon into a piping bag fitted with a star-shaped nozzle and pipe 12 rows on top of the tart.

  5. Bake for 25 minutes until the meringue is golden. Remove from the oven and let cool for 3 hours, then slice and serve.

Nutrition Facts
Zingy lemon meringue tart
Amount Per Serving
Calories 167 Calories from Fat 26
% Daily Value*
Fat 2.9g4%
Saturated Fat 0.9g6%
Sugar 22.9g25%
Protein 2.4g5%
* Percent Daily Values are based on a 2000 calorie diet.

As featured in the October 2019 issue of Gluten-Free Heaven magazine

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