Blueberrycrumbleslice
Readyin1 hour| Makes 15 pieces|
LF|GF|DFO|NF|SFBASE
¾cup(155g)whitesugar
3 cups(420g)gluten-free self-raising flour*
(seepage84)
¼tspsalt
½tspgroundcinnamon
1 tspguargumorxanthangum(optional)
250gdairy-freespread or butter, cubed
andsoftened
1 largeegg
FILLING
3 cups(445g)freshorfrozenblueberries
3 tspcornflour(GFif needed)
¼cup (55g) white sugar1 Preheatovento 180°C.Placetheoven
rackinthecentreoftheoven.Greasea
20cmx 30cmbaking tin or line with
bakingpaper.2 Placethesugar,flour,saltand
cinnamonina medium-sizedbowland
mixtogetherwell.If youareusinggum,
addit tothedryingredients.Thegum
willmakethemixturelesscrumbly.3 Placethedairy-freespreadorbutterin
a bowlandsoftenslightlyinthe
microwave(donotmelt).Usinga fork,
mixthedairy-freespread(orbutter)and
eggintothedryingredientsuntilwell
combined.Thenrubthemixture
betweenyourfingersuntil it turns into
large,moistcrumbs.4 Firmlypathalfthemixtureintothe
tinuntilit formsa smoothlayer.Spread
blueberriesevenlyontoptocoverdough.5 Mixtogetherthecornflourandsugar,
andsprinkleevenlyovertheblueberries.
Crumbletheremainingdoughontop.6 Bakeinthepreheatedovenfor
30 minutesoruntilthetopisslightly
golden.Leavetheslicetocoolbefore
cuttingit into 15 pieces.Servewarm with
a side of low-FODMAP yoghurt.Lemonmeringuepie
Readyin1¼hourspluschillingand
cooling| Serves 8-12|LF|GF|DFO|NF|SF
PASTRY
1 ¾cups(240g)gluten-free all-purpose flour*
(seepage84)
½tspguargumorxanthangum
125gdairy-freespreadorbutter, cold
1 largeegg,lightlybeaten
1 Tbsplow-FODMAPmilk
1 eggyolk+ 2 tsplow-FODMAP milk, for glazing
LEMONCURDFILLING
2 largeeggs
2 largeeggyolks
½cup(105g)whitesugar
80gdairy-freespreadorbutter
⅓cup(85ml)freshly squeezed lemon juice
4 tsplemonzest
3 Tbspcornflour(GFif needed)
MERINGUETOPPING
4 largeeggwhites,atroomtemperature
1 ¼cups(260g)castersugar
2 tspcornflour (GF if needed)
1 Sifttheflourandgumintoa large
bowl.Chopthedairy-freespreador
butterintocubes(itshouldbeascoldas
possible),thenrubit intotheflourusing
yourfingertips,untilit resemblesfine
breadcrumbs.Addtheeggandmilk.Use
yourhandstobringthedough together
andworkit untilsmooth.
2 Patthedoughintoa flatball,roughly
2.5cmthick.Wrapinplasticwrapand
chillforatleast 30 minutes(orovernight).
3 Preheattheoven to 180ºC. Grease a
23cmtarttin.
4 Rolloutthepastryontopofa pieceof
bakingpaperuntilit isroughly3mm
thickand23cmindiameter.Ifthepastry
iscrumbling,rollit outbetween2 sheets
ofbakingpaper.Carefullytransferthe
pastrytothetin.Firmlypressanycracks
backtogether.Trimoffanyoverhanging
pastryandprickthebasewitha fork.
5 Toblindbakethepastry,coverthe
pastrywithbakingpaper.Pourdriedrice
ordriedbeansontopof the paper to
holdit downevenly.
6 Bakefor10-12minutes.Removethe
bakingpaperandriceorbeansandbake
thepastryfora further5 minutes.
Remove from the oven and brush with
eggyolkandmilkmixture,thenbake
fora further5-10minutesuntillightly
golden.Turnofftheoven.Leavethetin
onthebenchtocoolfor 30 minutes(it
shouldbejustwarmerthanroom
temperaturebeforefilling).7 Whilethepiecasebakes,makethe
filling.Placetheeggs,yolksandsugarin
a smallpan.Whiskuntilwellcombined
andsmooth.Placeoverlowheatand
addthedairy-freespreadorbutterand
thelemonjuiceandzest,stirring
continuouslyuntilthespreadhasmelted.
Turntheheatuptomedium.Continueto
cookandstiruntilthemixturethickens
(thisshouldtake5-7minutes).8 Dissolvethecornflourin½cupof
warmwaterandmixthroughtheegg
mixture.Allowtothickenforanother
2 minutes.It’sdonewhenit ‘plops’off
thespoon.Leavetocoolfor30 minutes.9 Preheat ovento160°C.
10 Oncethepiecaseandlemoncurd
fillinghavecooled,useaneggbeaterto
whiptheeggwhitesuntiltheyformstiff
peaks.Astheeggswhip,gentlypourin
halfofthesugar,1 Tbspata time.Next,
gentlyfoldthroughthecornflour.
Continuetobeatintheremainingsugar,
1 Tbspata time,until glossy, thick and
stiffpeaksform.11 Pourthelemoncurdfillingintothe
piecase,thenimmediately top with the
meringue.12 Bakeinthepreheatedovenfor
10-15minutes,untilthemeringueis
goldenbrown(watchcloselyasthe
meringuecanbrownquickly).13 Leave to cool fully before slicing.
Howtopreventa soggybase
>Makesureyoublindbakethepastry until it is
goldenandfirmtothetouch.
>Allowthepastryandlemoncurdfillingtocool
toaboutroom temperature before assembling
thepie.
>Weightheeggwhites.Theratioshouldbe
2 partssugarto1 parteggwhites.
>Makesurethemeringueis smoothandthatthe
sugarhasfullydissolved into the egg whites
during whisking.LF=LowFODMAP | GF=Glutenfree | DFO=Dairy-freeoption | EF=Eggfree
EFO=Egg-free option | NF=Nut free | NFO=Nut-free option | SF=Soy free