Thursday 12 April 2018

Sugar Free Lemon Meringue

Lemon Meringue.


One of my favourite deserts, and I managed to change up the recipe so that it was sugar free, and although the meringue isn't as 'sugary' as it would normally be, it is still delicious and light.

Here is the finished tart.. as you can see, the meringue is just scrumptious and crumbly (exactly as it should be!)


Pie Crust
200g plain flour
50g margarine
50g lard
2 tablespoons granulated sweeteer (I used hermesetas)

65g cornflour
500ml water
120ml fresh lemon juice
2 large eggs
2 egg whites
1 1/2 tsp lemon zest
65g granulated sweetener
2 tablespoons margarine
2 teaspoons yellow food gel (optional)

1 tablespoon cornflour
50ml water
3 large egg whites
4 - 5 tablespoons granulated sweetener
1 teaspoon vanilla extract

Preheat the oven to 175c. / Gas 4

Pie Crust -  
  1. To make the pie crust, add all ingredients into a food processor and blend until it looks like breadcrumbs. Slowly add water until it forms a dough. 
  2. Roll the dough out and press into a 6 inch loose based flan tin. Prick the base with a fork, and line with foil and baking beans. Bake for 15 mins, then remove the beans and cook for 10 mins more until browned. 
  3. Leave to cool whilst making the filling.
Lemon Filling -
  1. Stir together the cornflour, water and lemon juice in a saucepan. Heat to boiling stirring constantly until thickened. Remove from the heat and leave to cool slightly. 
  2. Whisk the eggs and egg whites together with lemon zest and granulated sweetener in a bowl. 
  3. Add a third of the hot filling into the egg mixture and stir to combine. 
  4. Pour the egg mixture into the hot filling and return to the heat for another minute, stirring constantly. 
  5. Remove from the heat and stir in the margarine and food colouring (if using). Stir to blend. 
  6. Pour the filling into the cooled pie crust and allow to cool whilst making the meringue. 
Meringue - 
  1. Stir the cornflour and water together in a bowl and heat in a saucepan until thickened. Leave to cool. 
  2. Beat the egg whites until foamy, then add the granulated sweetener whilst beating until it forms stiff peaks. 
  3. Add the cornflour mixture a little at a time, stirring after each addition. Add the vanilla extract and stir well. 
  4. Spread the meringue over the cooled base ensuring it touches the crust all the way around. 
  5. Bake in the oven for around 10 minutes until it is lightly browned. 
  6. Allow to cool before serving as this will allow the filling to set, making it easier to cut. 
Eat and Enjoy!

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