makes 9 mini lemon meringue pies

• 1 portion Rice flour Shortcrust pastry
• Zest of 2 lemons
• Lemon curd
• 1 portion Egg-free rice-based meringues
• rapeseed oil

1. Preheat the oven to 180°C
2. Make a portion of the rice flour short crust pastry, adding the zest of 2 lemons into the dough mixture 
3. Lightly grease the wells of a cupcake baking tray with a little rapeseed oil
4. Roll out and cut rounds of the pastry and press into the wells of the baking tray to create small pastry cases                                                                                     
5. Bake for 10-12 minutes until golden brown 
6. Remove from the tray and leave to cool on a wire rack
7. Once they have cooled, fill with the lemon curd and place the filled cases into the fridge until the curd has set 
8. Make one portion of the egg-free rice-based meringues and leave to cool 
9. When the lemon curd-filled pastry cases have set and the meringues have cool, add a small meringue to the top of each “pie” 
10. Enjoy!