Chelsea

celebrating 130 years 1884-2014

Lemon Meringue Shortcake - Gluten Free

By Chelsea Sugar
Lemon Meringue Shortcake - Gluten Free
10 servings
  • 3 reviews

  • Difficulty Easy
  • Prep time 30 mins
  • Cooking time 30 mins
  • Serves
    10
Ingredients

    Base
    ½ cup (125g) butter, room temperature
    ½ cup (125g) light cream cheese, room temperature
    2 tsp lemon rind
    1 Tbsp lemon juice
    ¾ cup (165g) Chelsea Caster Sugar
    ⅓ cup (50g) rice four
    1⅓ cups (200g) gluten free plain flour
    1 cup (150g) ground almonds

    Lemon Curd
    4 egg yolks, lightly whisked
    ½ cup (125g) butter
    1 Tbsp lemon rind
    ½ cup (125ml) lemon juice
    1 cup (150g) Chelsea Icing Sugar, sifted

    Meringue
    2 egg whites
    ½ cup (110g) Chelsea Caster Sugar
    1 tsp vinegar

Method

    Preheat oven to 180°C conventional (160°fan forced). Lightly grease a 12 cm x 35 cm x 2.5 cm deep loose bottom rectangular flan tin, or tin of similar size.

    Base: Beat butter, cream cheese, rind, juice and Chelsea Caster Sugar with an electric mixer until light and creamy.
    Sift combined flour and add to creamed mixture and along with ground almonds. Mix until mixture forms a soft dough. Remove from bowl and lightly knead.
    Press dough over the base of prepared tin and press up the sides. This builds a recess for the lemon filling.
    Bake for 20 minutes or until golden browned. Cool in tin.

    Lemon curd: Combine egg yolks, butter, lemon rind and juice and Chelsea Icing Sugar in a small saucepan over low heat, stirring for 7 - 10 minutes or until mixture boils and thickens. Remove from heat. Cool and spread over shortcake base.

    Meringue: Beat egg whites with an electric mixer until soft peaks form. Gradually add Chelsea Caster Sugar, one tablespoon at a time, beating until sugar dissolves, add vinegar and continue beating until meringue is thick and glossy.
    Spread meringue over lemon filling. Bake for 5-10 minutes or until lightly browned.

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Reviews

Average Rating
53
(3 reviews)


A great success and enjoyed by all even non-celiacs.

Great recipe was easy to follow and tasted delicious. The baking times were quite a longer than what the recipe estimated but it was still amazing

Easy to follow recipe and it's delicious !!!

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