From: Linda McCartney’s Home Cooking, p. 162
A lovely pie with a tangy lemon taste and creamy meringue on the top.
At first I was a bit reluctant to try out this recipe as I have had trouble with gluten-free pastry in the past. Now, with a new recipe, it did actually work well! The pastry case stood the test of blind-baking without sticking to the greaseproof paper I covered it with. It also survived being filled with the lemon custard and was easy to remove from the pie dish when cooled. Relief!
The next tricky bit was the pie filling, which was too rich for my taste. The amount of sugar and eggs used was just more than I was willing to take. A look through the other recipes revealed that there is a very similar recipe in “Home Cooking”: The Coconut Cream Pie (p.158).
This recipe suggests a filling that is less rich and the pie is also topped with meringue. Using the Coconut Cream Pie recipe, I omitted the vanilla essence and dessicated coconut and added the grated rind and juice of two lemons.
It made a lovely filling with a great meringue topping and looked very special. Today, I shared some with a friend over a cup of tea (while sticking to the rules of social distancing because of the corona virus…) and she loved the pie, too.