Gluten Free Lemon Meringue Cookie Pies

These tiny little cups of gluten free lemon meringue joy are sure to brighten any day. The recipe is simple to follow but has impressive results to say the least, I’ve eaten 12 in a day.

Any left over dough can be baked into tasty gluten free sugar cookies which are crunchy, moreish and intensely delicious.

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MAKES 12
PREP TIME 1 HOUR
Sugar Cookie Base

• 200g gluten free plain flour

• 1/2 tsp baking soda

• 1/4 tsp baking powder

• 1/4 tsp salt

• 1/2 tsp xanthum gum

• 110g unsalted butter, room temperature

• 130g caster sugar

• 1 small egg

• 1 tsp vanilla extract

DOUBLE THIS FOR EXTRA COOKIE DOUGH TO FREEZE (IT’S AMAZING)

Topping

• Lemon Curd (or any jam or spread)

• 2 Egg Whites

• 3 Tbsp Sugar

Method - Sugar Cookie Base

1. Preheat 180°C. Prep muffin tin with cupcake cases.

2. Combine the flour, baking soda, baking powder, xanthum gum and salt and set aside.

3. Cream the butter and sugar together until fluffy.

4. Add the egg to the butter and sugar and mix until well combined.

5. Add the vanilla extract and mix.

6. Add the dry ingredients and mix until the dough is well combined.

7. Make the dough into 1 inch balls and press them into the muffin tin as thin-ish discs. I’ve put a photo below to demonstrate.

8. Bake for 10 mins, if they come out and they haven’t sunk, just use a tea spoon to make a little hole. Wait for them to cool a little before removing from the cases.

Baked cookies with sunken base

Topping

1. Once cool spoon in some lemon curd and let’s get onto the meringue…

2. Whip egg whites until foamy. Add the sugar one tablespoon at a time, continuing to whip until stiff peaks form.

3. Pipe on top or use a teaspoon if you don’t have a piping bag or can’t be bothered.

4. Grill for less than a minute to brown the top (or use a baking torch if you’re fancy) et voila!
   

Lemon curd in, meringue on top, waiting for grill

Enjoy x