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!

Sugar Free Fruit Scones

So sorry for the delay in writing up the recipe for the Sugar Free Scones. I know I promised you the write up for it a few days ago, but things got a bit busy again, and it completely slipped my mind!

Anyway... here they are - and I can honestly say they were really tasty... look at the bottom for the recipe. 

If you try them, can you leave me a comment to let me know what you think? Thanks muchly!

500g plain flour
5 teaspoons baking powder
50g butter
50g trex / lard
2 handfuls of raisins or sultanas
300ml skimmed milk
1 large egg, beaten, for the top of the scone

  1. Preheat the oven to 220c / gas mark 7
  2. Put the flour, baking powder, butter and trex in a food processor and blitz until it resembles fine breadcrumbs. (If you prefer, you can add the ingredients above into a bowl and rub together with your hands.) 
  3. Pour the crumbs into a mixing bowl and add in the raisins. Stir to combine evenly. 
  4. Add the milk to the dry ingredients and stir with a knife until it forms a rough dough. 
  5. Tip out onto your work surface and knead lightly to bring together. 
  6. Roll out to around 3cm together. 
  7. Dip your scone cutter into some flour, then cut out your scones. Bring the mixture back together and knead slightly, re-roll and cut out as before. The mix should make around 12 scones. 
  8. Place the scones onto a baking tray lined with baking paper. 
  9. Brush the tops with beaten egg and bake for around 10 minutes, or until risen and golden. 
  10. Eat and Enjoy!!

Wednesday 4 April 2018

lemon bars cake bake...

As promised, here is the recipe for the Lemon Bars that I shared on Facebook the other day. 

It is a really easy peasy recipe, and I have to admit that these little beauties didn't last long. Be warned, they are very MORE-ISH!!!

Just scroll down after the picture for the recipe. And don't forget to leave me a comment if you make them to let me know what you think. 

For the Crust

225g butter, at room temperature
100g caster sugar
255g plain flour


4 eggs
300g caster sugar
32g plain flour
160ml fresh lemon juice

How to make it.... 

  1. Preheat the oven to 175c. 
  2. For the crust, blend the butter, flour and sugar - I did mine in the food processor, but by hand in a medium bowl will work too.  Press the mixture into the bottom of a 10 inch square cake tin which has been lined with foil. 
  3. Bake in the oven for around 20 minutes until firm and golden. 
  4. For the filling, whisk the sugar, flour, eggs and lemon juice. Pour over the baked crust. 
  5. Bake in the oven for 20 minutes. 
  6. Allow the bars to cool in the tin, then chill in the fridge for around 2 hours until set. 
  7. Dust over the top of the lemon bars with icing sugar. Cut into squares and serve. 

I hope you enjoy the recipe.... 

Introducing the new member of the family...

Hello all...
I really need to get blogging again as it's something that I really miss. Somewhere to write down what's happening, things I'm doing and the pet life in the household... lol.
So, today, I'd like to introduce you to our new little friend. He is a little Oscar fish. {Otherwise known as Astronotus ocellatus}

At the
 minute, he's been part of the family for a couple of weeks and has settled in really well. The photo doesn't do him justice really as he has some beautiful grey and black mottling and some bright orangey-red spots. He is such a cheeky thing though... spoilt as he won't eat his staple food, but likes his treats. 

He is also a bit stroppy. He loves nothing more than throwing his plants around the tank and doing a bit of redecorating. This is the reason why his name has changed... he's been Percy (the original name). He's also Sergeant Oddball.... Stroppy Sydney.... but generally just 'Gorgeous'. 

He has quite a cute character about him... and I can't wait for him to grow up a little to see that character come out more. 
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