You can either make up this lemon mixture (very tart) or use some leftover lemon curd. Again, this is gluten free, as unlike conventional lemon meringue pie, there isn’t a crust so it is nice and easy. Serves four.
For the lemon curd:
1 cup caster sugar;
125g chopped unsalted butter (the finer you chop it, the quicker it melts);
2 cups lemon juice (approximately 8 lemons) and the grated rinds of four lemons;
4 lightly beaten eggs.
For the meringue:
3 egg whites;
3/4 cup caster sugar.
Place the sugar, butter, lemon juice and rind into a heatproof bowl. Place bowl over a saucepan of simmering water, do not let the bottom of the bowl touch the water. Stirring occasionally, mix together and leave on heat until butter is melted and mixture is well blended. Leave to cool at least 10 minutes. Once it has cooled a bit, drizzle in the beaten eggs, briskly stirring as you pour. (If you haven’t let the mixture cool enough, the eggs will start to cook and your curd won’t set properly). Put back on simmering water, and stir until curd thickens and coats the back of the spoon. Strain into a jug (to get rid of the bits of rind and streaks of egg that may have cooked before it blended) and pour into four serving glasses. Chill for 30 minutes.
Beat the egg whites until soft peaks form, then drizzle in the sugar slowly while the mixer is still running. When the sugar is well beaten in and the mixture is glossy, spoon onto top of curd. You can either then use a blowtorch, or put them under a griller until the top of the meringue is toasted.
When you are eating this, you might want to get a bit of meringue and a bit of curd onto the spoon, as the curd is very tart and the sweet meringue balances it out.