Lemon Meringue Pie
Serves: 6
Ingredients
To make Lemon Meringue Pie, you'll need:
- 320g sheet ready to roll short crust pastry
- 2 tsp. cornflour
- 150g Stevia
- Juice and zest of 2 lemons
- 150ml water
- 4 separated eggs
- 115g softened butter
Method
- Preheat the oven to Gas Mark 6 or 200°C.
- Line a loose-bottomed flan case with baking greaseproof paper.
- Unroll the short crust pastry sheet onto the flan case and bake for 10 minutes.
FOR THE FILLING:
- Place the cornflour, 50g of stevia, and lemon zest in a bowl and mix thoroughly.
- Pour the water and lemon juice into a small saucepan and heat gently.
- Combine this with the Stevia paste, and bring the entire mixture to the boil.
- Lower the heat and allow to simmer for 2 minutes. Mix in the egg yolks and the butter.
- Cook the mixture for another minute, then pour it into the flan case.
FOR THE TOPPING:
- Whisk the egg whites until they stiffen. This should take 5-7 minutes.
- Add the remaining Stevia, keep whisking, and then spread the mixture over the filling.
- Pop into the oven and bake of 15 minutes.
- Your lemon meringue pie is now ready to serve!
Nutritional Facts (Per Serving)
Calories 451 | Total Fat 31.5g | Saturated Fat 17g | Carbohydrates 36g | Fibre 10g | Protein 2g
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