Gluten-free lime meringue pie recipe

Zest those limes, whip up clouds of meringue and tantalise your tastebuds with this gluten-free twist on the lemon meringue pie. The almond meal pie crust crumbles beautifully. Created by nutritionist Faye James, the pie is crowned with a low-sugar meringue topping made from egg whites and stevia.

Ingredients to make gluten-free lime meringue pie

I cup of almond meal

100 gram unsalted butter, melted

1/2 cup stevia

1/2 cup cornflour

1/2 cup fresh  lime juice

1 1/4 cup (310ml) water

60 gram butter, chopped

3 egg yolks

1 tablespoon finely grated lime rind

4 egg whites

1 cup stevia powder

Method to make gluten-free lime meringue pie

Put almond meal in bowl add butter; stir until combined. Press mixture firmly into base and side of prepared tin. Place on an oven tray and refrigerate while making filling.

Combine stevia and cornflour in a medium pan, gradually stir in juice and water; stir until smooth. Stir over heat until mixture boils and is very thick; simmer, stirring, for 1 minute. Remove from heat; quickly stir in butter, egg yolks and rind. Stir until butter melts; cool for 10 minutes.

Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add stevia powder until dissolved. Spread filling into biscuit base; cover and refrigerate until cold. Top with meringue. Bake for about 5 minutes on a preheated oven  or until meringue is browned. Refrigerate for 2 hours before serving.

Citro food tip

Almond meal's healthy fats and protein combined with the high vitamin C and antioxidants in fresh limes create a dynamic duo that support wellbeing.