For the lemon curd:
For the meringue:
For the curd, dissolve xylitol in juice over heat. Remove from heat. Slowly whisk in beaten eggs and add the zest. Return to the heat until thick (about 2 mins).
Layer half of your curd mix in 9″ tin, followed by a layer of sponge fingers, followed by remaining curd. Refrigerate overnight.
For the meringue, whisk the egg whites with cream of tartar until stiff peaks have formed (this takes a few minutes). Whisk in the sugar until your mix is nice and glossy. Spread the meringue over your chilled base using a spatula and bake for 35 minutes at 140 fan (160 convection).
Cut into 9 slices when cooled and serve – simples.
P.S. Top tip: If you’re feeling bold, use a blow torch to finish off your meringues like a pro – easy does it!
– Please note all recipes are my own and property of The Skinny Bakery Ltd. If you wish to share them, please credit us – thank you!- Mariella Forte, founder, The Skinny Bakery
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