For the base
200g rice flour
100g unsalted butter
100g ground almonds (the serving size will be low FODMAP)
25g icing sugar
5tbsp cold water
For the filling
150g caster/granulated sugar
100g unsalted butter (in pieces)
3 lemons (zest and juice)
For the meringue
200g caster/granulated sugar
4 egg whites
I like to start by making the lemon filling. Put some water in a pan and set it over a low heat. Put the sugar, butter, lemon juice and zest into a mixing bowl. Sit the mixing bowl over the pan of simmering water, ensure the water does not touch the bottom of the bowl. Stir the mixture occasionally until all the butter is melted.
Now, whisk your three eggs together and then slowly pour the eggs into the warm lemon mixture. It is important that you thoroughly wisk the lemon/egg mix until all the ingredients are combined.
Leave the mixture to cook for about 12 minutes, stir it regularly. This regular stirring helps ensure the eggs are incorporated. When cooked the mixture should be thick and creamy, you should be able to coat the back of a spoon with it. Take the mixture off the heat when cooked and allow it to come to room temperature before placing in the fridge.
Put the butter and flour into a large mixing bowl. With your hands rub the butter into the flour until it resembles breadcrumbs. Next add the ground almonds and icing sugar and continue to rub the mix together.
Add the water and egg, then quickly mix it all together with your hands. Once combined you should be able to shape the dough into a ball. Wrap this ball of dough in cling film and leave in the fridge overnight.
Preheat your oven to 180c or 350f
Roll the dough out to around 5mm thick and lay it in the pie tin. If you need to you can use any scraps to cover any edges of the pie tin you may have missed.
Once you have set the dough in the pie tin you want to use a fork to make small holes across the bottom of it. Then you'll need to blind bake it.
I have always used baking beans when blind baking a pastry shell. But the couple of times I tried this pastry I did not use them and it worked out fine.
Bake the pastry shells in the oven for 20 minutes. When cooked, they should be golden brown around the edges and shrink away from the edge of the tin.
When the base cools to room temperature spoon in the chilled lemon filling.
I found the meringue difficult and have to admit, it took me a few attempts. Don't give up if it takes you a while. Also, be extremely careful with the boiling syrup. It is very dangerous and will burn you!
Combine the sugar and water in a small pan and bring to the boil. Once the syrup reaches about 90c (195f) whisk the egg whites in an electric mixer until they form soft peaks. Once the syrup reaches 115c (240f) on a thermometer slowly pour the syrup into the meringue while whisking at a medium speed. Continue mixing at a medium speed until the meringue is thick and glossy, 8-10 minutes.
Pipe the meringue onto your lemon tart before scorching the meringue with a blowtorch.