Lemon Meringue Pie

I think one of the hardest things to make when you gluten and dairy free is desserts. Lets face it they are usually full of either dairy or gluten. All is not lost though! This Lemon Meringue Pie recipe is gluten and dairy free!

Ingredients:
Base:
- 1/2 cup icing sugar
- 1 cup gf self raising flour
- 1 cup desiccated coconut
- 125g nuttlex- melted
Pie:
- 4 Tbs cornflour
-1 1/4 cups water
- 2 Tbs nuttlex
- Lemon rind- grated
- 1 large lemon
- 1 cup castor sugar
- 2 eggs, separated

Method:
1. Preheat oven to 180 degrees. Mix together the dry ingredients of the base. Then add melted nuttlex and stir until combined.
2. Cook base in the oven for 11-13 minutes or until golden brown. Allow to cool.
3. Turn oven down to 160 degrees. In a saucepan combine cornflour, water, nuttlex, lemon rind and juice and  1/2 cup castor sugar.
4. Whisk over a moderate heat until boiling. Whisk a further 2-3 minutes.
5. Cool Slightly. Beat in egg yolks and pour into base.
6. Whisk egg whites until stiff.
7. Add in 1/4 cup of castor sugar and whisk until dissolved. Once dissolved add in the remaining 1/4 cup of sugar.
8. Pile meringue  over lemon mixture making sure in comes right down to the base all around.
9. Bake in the oven for about 30 minutes until meringue is golden.