Gluten-Free Lemon Meringue Pie

Put the butter in a bowl, and work it with a rubber spatula until it is very soft: it should have a creamy texture and be quite shiny. Add the sugar, salt, and egg bit by bit, beating well to combine.

Add the chestnut flour, then knead the dough without overworking it. Make a smooth ball, cover with plastic wrap, and chill for at least 30 minutes. Roll out the dough and place in a 28 cm tart round, then blind bake as with a normal tart shell.