Berry Cake with meringue, gluten free

Ingredients

• 170 g Blueberries, fresh
• 100 g Gluten free flour mix
• 80 g Butter, unsalted
• 40 g Brown sugar
• 1 pcs Lemon, juiced and zested
• 2 pcs Eggs
• 4 tbsp White sugar
• 2 tbsp Almonds, sliced
• 1 pinch Salt

Method

1. Prepare the crust; preheat the oven to 175°C.
2. Separate the egg yolks from the whites.
3. Grate the lemon's zest then squeeze the juice.
4. Cream the butter with 2 tablespoons brown sugar.
5. Add the egg yolks and mix well.
6. Add the flour, almonds, lemon peel, and 1 tablespoon of lemon juice then blend well.
7. Press the dough onto the bottom and sides of a pie pan.
8. Brush the crust with a little unbeaten egg white.
9. Bake the crust in the preheated oven for 15 minutes or until the crust turns golden brown.
10. Remove from the oven.
11. Meanwhile, prepare the filling; combine the blueberries with the remaining brown sugar and remaining lemon juice in a saucepan.
12. Cover and cook over medium heat until the berries are tender, about 8-10 minutes.
13. Spread the blueberry mix evenly over the baked crust.
14. Prepare the meringue; beat the egg whites with the salt until stiff but not dry.
15. Add the white sugar, one tablespoon at a time, beating continuously.
16. Mound the meringue over the blueberries then return to the oven.
17. Bake for about 18 minutes, or until the meringue is just lightly browned.
18. Place on wire rack to cool slightly before serving.