Lemon S'mores Meringue Pie

Lemon S'mores Meringue Pie

Recipe by Dan Doherty - MADE GLUTEN FREE

Makes 1 pie


  • 250g plain gluten free flour (plus extra for dusting)
  • 1/4tsp xanthan gum
  • 85g icing sugar
  • 1/2 vanilla pod (with seeds scraped out - to be used)
  • 125g butter
  • 1 egg (for the pastry)
  • 4 eggs (for the curd)
  • 350g sugar
  • 4 lemons (zest and juice)
  • 225g butter (cut into small cubes)
  • handful of small marshmallow pieces
  • 300g caster sugar (for the meringue)
  • 120g egg whites (for the meringue)


Pastry Case

  • Sift together the flour, xanthan gum and icing sugar. 
  • Add the vanilla seed, then rub in the butter until it becomes crumbs.
  • Then stir in the egg to make the dough. 
  • Cover with clingfilm and leave to rest in the fridge for 30 minutes. 
  • Heat the oven to 200C (gas 6, 180C fan)
  • Grease the pie tin.
  • Flour the surface and roll out the pastry to approximately 2mm thick and carefully line the tin. Put in the fridge to firm up.
  • Take out of the fridge and line with baking paper and baking beans.
  • Blind bake for 10-12mins and then remove the paper and beans and bake for another 5 mins.
  • Leave to cool.

Lemon Curd

  • Mix the eggs, sugar, lemon zest and juice in a glass bowl and sit over a pan of simmering water. Whisk continuously until the mixture thickens (should take about 8-10minutes).
  • Once it has thickened, beat in a few cubes of butter at a time until the curd is smooth.
  • Allow to cool.
  • Spread the marshmallows on a tray and place under a hot grill until they brown. 
  • Scrape them off the tray and add to the curd mixture. Stir until combined.
  • Cover and allow to chill in the fridge.

*To make italian meringues (you will need a sugar thermometer)

  • Put the sugar in a pan and pour 200ml water over.
  • Heat until the sugar has dissolved, then boil until the temperature reaches 116C on a sugar thermometer. 
  • Whisk the egg whites in a bowl at a slow speed, then increase to the form soft peaks. 
  • Once the sugar has reached 121C pour slowly into the egg whites then whisk at high speed. 
  • Keep whisking until the meringue cools to room temp. 
  • Put into a piping bag.


  • Spoon the curd and marshmallow into the tart cases.
  • Pipe the Italian meringue over the curd mixture.
  • Use a blow torch or a hot grill to brown the meringue. 


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