Recipe Details

lemon meringue pie

Ingredients

• For pastry:
• 140 g + 20g SR flour
• 1 pinch salt
• ½ teaspoon vanilla essence
• 100 g low-fat cream cheese
• 5 teaspoons low-fat margarine
• 1 egg
• 6 teaspoons sweetner/sugar
• OR use a sweet pastry case
• Lemon cream
• 250 ml water
• 6 teaspoons sugar/sweetner
• Zest of one lemon, juice of two
• 20 g corn flour
• 2 eggs + 2 egg whites
• 10 tablespoons creme fraiche

Method

Prepare pastry:

Mix together flour and salt, then add egg, vanilla, margarine and cream cheese. Roll into a ball and leave to chill in the fridge for an hour.

Preheat oven to 180°C (350°F).

Heat water in a pan and add lemon zest. Mix together eggs, corn flour, sweetner and lemon juice in a bowl. pour mixture into pan, stirring continually over a low heat until lemon cream thickens.
Remove from heat and add creme fraiche.

Roll out pastry into pie dish, or prepare pastry case.
Pour cream into dish, then bake for 20 minutes.

Beat egg white until stiff with a pinch of salt and a teaspoon sugar/sweetner. Spoon onto lemon cream, using a fork to create peaks. Bake for a further 10 minutes.