Simple Way to Make Award-winning Wheat Free Lemon Meringue

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Before you jump to Wheat Free Lemon Meringue recipe, you may want to read this short interesting healthy tips about Information on How to Boost Your Mood with Food.

Most of us have been taught to believe that comfort foods are not good and must be avoided. At times, if your comfort food is basically candy or other junk foods, this is true. Otherwise, comfort foods may be really nutritious and good for you. A number of foods honestly do elevate your mood when you consume them. When you feel a little down and are needing an emotional pick-me-up, try a few of these.

Grains can be great for fighting a terrible mood. Quinoa, barley, teff, millet, etc are all excellent for helping you feel better. They can help you feel full for longer also, which is a mood improver. Feeling hungry can actually make you feel terrible! The reason these grains are so good for your mood is that they are not hard for your body to digest and process. You digest these foods faster than other foods which can help promote your blood sugar levels, which, in turn, helps make you feel happier, mood wise.

See, you don't need to eat all that junk food when you want to feel better! Try a couple of of these suggestions instead.

We hope you got insight from reading it, now let's go back to wheat free lemon meringue recipe. To make wheat free lemon meringue you only need 14 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to prepare Wheat Free Lemon Meringue:

1. Get 315 ml of Wheat Free Flour or Gluten Free Flour.
2. Prepare 1 pinch of Salt.
3. Get 75 ml of Margarine.
4. Provide 2 of Egg Yolks.
5. Get 50 ml of Caster Sugar.
6. Use of Cold Water if required.
7. Get 50 ml of Cornflour (Mazina).
8. You need 120 ml of Sugar.
9. Use 2 of Lemons peel grated finely.
10. Prepare 60 ml of Lemon Juice.
11. You need 25 ml of Margarine.
12. Get 2 of Egg Yolks.
13. Use 3 of Egg whites.
14. Prepare 210 ml of Sugar.

Steps to make Wheat Free Lemon Meringue:

1. Preheat oven to 180-200 degrees C.
2. Sieve flour and salt together. With your fingertips work in the Margarine, 2 egg yolks and caster sugar into the flour. Add cold water if required..
3. Line a tart place or indivisible ramekins. Bake for 30min till golden brown..
4. Combine sugar and cornflour in a pot. Add in grated lemon peel and lemon juice. Gradually heat the mixture till thick and glossy. Mix in margarine and 2 egg yolks..
5. Scoop lemon curd onto the baked crust..
6. I prefer a Swiss Meringue (see steps below) over French Meringue. If you prefer you can whisk the 3 egg whites with 210 ml Caster Sugar instead of following next 2 steps..
7. Add 3 egg whites and 210 ml sugar into a heat proof bowl. Place bowl on a pot with boiling water. Whisk mixture until sugar is dissolved..
8. Transfer egg whites to a stand mixture and whisk until thick and glossy..
9. Pipe or scoop egg whites onto the lemon curd..
10. Using a hand held kitchen torch, or under a very hot preheated broiler, brown the meringue. Serve hot or cold..

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