1 1/2 cup all-purpose gluten free flour 1/2 cup butter, cut into 1/2″ pieces 1 tbsp granulated sugar 1/4 cup xanthan gum 1/4 tsp baking powder 1/4 tsp kosher salt 1/4 cup cold sour cream 2 tbsp ice water, plus more if necessary
*Freeze flour and butter for 30 minutes before starting crust process.
*In a large food processor, pulse flour, sugar, baking powder, salt and xanthan gum until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. Add sour cream. With the machine running, add ice water into feed tube, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly.
*Turn dough onto a lightly floured surface (or put between wax paper), form into a ball, and flatten into a disk (making sure there are no/minimal cracks).
*Roll out dough into a circle. Drape over pie dish and gently press to fit, making sure there are no air bubbles. Remove parchment, trim edges, and tuck overhang under itself. With a fork, lightly prick bottom of crust and decoratively crimp edges. Refrigerate 30 minutes or freeze 10 minutes.
*Preheat oven to 425º and lightly grease a 9″ pie dish with cooking spray. Line crust with parchment paper and fill with dried beans or pie weights. Bake for 15 minutes, then remove parchment and weights and bake until lightly golden, 5 minutes more.
INGREDIENTS LEMON CURD FILLING
1 cup lemon juice 1/2 cup sugar 3 large eggs 6 tbsp butter
*In a saucepan, whisk together lemon juice, sugar, and eggs over medium-low heat. Once combined, add butter, and continue to heat until butter is melted. Whisk constantly until a thick pudding-like curd forms. Set aside to cool.
4 egg whites Pinch of salt 1 cup caster sugar 1/2 teaspoon vanilla essence
*Use an electric mixer to whisk egg whites and salt until soft peaks form. Gradually add sugar, a tablespoon at a time, whisking well between each addition, until sugar dissolves.
*Once all the sugar has been added, continue to whisk on high for 3 mins. Whisk in the vanilla essence.
*Once tart has cooled for 15 minutes fill with lemon curd and top with meringue. (Use the back of a spoon to make peaks with the meringue.)
*Set oven to 195 and cook for further 15 minutes.
*Once out of the oven use a flame to brown the meringue.
*Allow to cool and refrigerate over night to allow the curd to set before serving.
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