Wednesday, 16 June 2010

Lemon Meringue Pie

I made this for my partner's family the other day. It was one of the first things we made together. It is slightly luxurious, but not too high calorie to easily fit into a 1500 calorie diet.

Lemon Meringue Pie
Serves: 10
125 g digestive biscuit
5 tablespoons sugar
70g becel, or another low calorie margarine
2 lemon, zest and juice
1 tbsp sugar
20g custard powder , 1 tbsp
250ml skim milk
2 egg whites
1/2 cup sugar

Crush the biscuits, not too fine, you still want some slightly larger crums.
Melt the butter and mix in with the biscuits and sugar.
Firmly push the cooled mixture into a cake tin (I use a silicone pie form). You will want some overlap at the top.
Refridgerate the form for 1 hour.
Place the form in the oven until it will not crumble when you remove it. (30mins)
Meanwhile, remove all the zest from the lemons and place into a small bowl. Squeeze all the juice into the bowl.
Add the sugar and custard powder and mix into a paste.
Heat the milk in a sauce pan until boiling.
Pour onto the custard powder mix and mix well. Put back into the sauce pan and return to the boil until it thickens.
When it starts getting a bit gloopy, remove from pan and allow too cool.
When the mixture is cool, but not cold or set, poor it into the cake form when it is removed from the oven.
Allow to set.
In a clean bowl whisk the egg whites until satiff, then slowly add in the sugar a teaspoon at a time. When the meringue is thick enough that it does not lose its form, put it into a piping bag and pip rosettes onto the top of the cake.
Put in the oven on 170deg C/325 deg F/Gas mark 3 for 20-25 mins.
Allow to cool before serving.

178 calories per serving, 5.5g F, 0.4g SF, 31.4g C, 18.9g S, 1.3g Fb, 2.8g P

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