Gluten and Dairy Free Chocolate Lime Meringue Pie


serves / makes 8
60 prep time
60 mins cooking time



For the chocolate pastry:

  • 230g gluten free plain flour
  • 20g cocoa powder
  • 60g icing sugar
  • 100g dairy free spread
  • 2 egg yolks
  • 5 tablespoons ice cold water

For the lime filling:

  • 30g cornflour
  • 30g gluten free plain flour
  • 250g caster sugar
  • 185ml lime juice
  • zest of one lime
  • 40g dairy free spread
  • 3 egg yolks
  • 375ml water
  • few drops of green food colouring, optional

For the meringue topping:

  • 3 egg whites
  • 375g caster sugar
  • 1 teaspoon cornflour


To make the pastry:

  • Combine the gluten free flour,cocoa powder and icing sugar in a large bowl
  • Rub in the dairy free spread until it resembles breadcrumbs
  • Mix in the egg yolks and water until the dough forms a ball
  • Wrap in cling film and chill in the fridge for 30 minutes
  • Preheat the oven to 180 oC
  • Roll out the pastry and line a 9″ flan tin with the pastry sheet
  • Bake the pastry blind (weighed down with baking beans) for ten minutes
  • Remove the beans and cook for a further 10 minutes
  • Remove from the oven and allow to cool

To make lime filling:

  • In a medium pan, add the cornflour, gluten free flour and sugar
  • Whisk in the lime juice, zest, food colouring and water
  • Heat gently, whisking continually until the mixture boils and thickens
  • Reduce the heat and whisk in the butter and egg yolks
  • Cook for another 2 minutes
  • Remove from the heat and place in a bowl to cool

To make meringue topping:

  • Preheat the oven to 220oC
  • With an electric whisk, beat the eggs whites until soft peaks form
  • Gradually add the sugar and cornflour, whisking continuously until the meringue is thick and glossy
  • Pour the lim filling into the pastry case and top with the meringue
  • Bake in the oven for 10 minutes
  • Serve hot or cold

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