Gluten Free Lemon Meringue Slice
½ cup butter, at room temp
½ cup cream cheese, at room temp
3 tsp lemon rind
1 TBSP lemon juice
¾ cup caster sugar
⅓ cup coconut flour
1⅓ cup gluten free flour
1 cup Almond Meal
4 egg yolks
½ cup butter
1 Tbsp lemon rind
½ cup lemon juice
1 cup icing sugar
3 egg whites
½ cup caster sugar
1 tsp white vinegar
Preheat the oven to 180°C fan forced. Grease or line a 12 cm x 35 cm x 2.5cm deepish tin.
Beat butter, cream cheese, rind, juice and caster sugar until light and creamy.
Add the flours and almond meal to the buttery mix, and combine until it forms a soft dough. Press the dough over the base of your prepared tin, and press up the sides (helps to keep the filling in later on).
Bake for 20 minutes, or golden. Let it cool in the tin.
Combine egg yolks, butter, lemon rind and juice and icing sugar in a small saucepan over low heat, stirring for 7 – 10 mins or until mixture boils and thickens. Remove from heat. Cool and spread over shortcake base.
Beat egg whites until soft peaks form. Gradually add caster sugar, one tablespoon at a time, beating until sugar dissolves, add vinegar and continue beating until meringue is thick and glossy.
Spread meringue over lemon filling (I found using the back of a teaspoon helped to spread it out).
Bake for 10 mins or until lightly browned.
Inspired by this Chelsea Sugar recipe