Skinny Lemon Meringue Pie
15th August marks Lemon Meringue Pie Day and we couldn’t be more excited about it! Here is a recipe for the skinny version of a this classic summer favourite. The sponge fingers soak up the lemon curd becoming all cakey overnight so it’s really important to start making this yummy pud the day before you intend to enjoy it. This one is a bit more challenging than some of our other recipes but don’t let this put you off – you can do it! A few simple ingredients and a good electric whisk is all you need. Read on – you are moments away from delicious spoonfuls of Skinny Lemon Meringue Pie this weekend.
FOR THE SKINNY LEMON MERINGUE PIE – Serves 9 (117 calories | 2g fat (0.3g sat fat)| 16g sugar each)
For the lemon curd you will need:
- 2 large eggs, beaten
- Juice and Zest of 2 Lemons (100ml)
- 15g Xylitol
For the meringue you will need:
- 180g egg whites (approximately 6)
- 100g sugar (to stabilise the egg whites)
- 1/4 tsp cream of tartar
- 100g sponge fingers
STEP 1: 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).
STEP 2: Layer half of your curd mix in 9″ tin, followed by a layer of sponge fingers, followed by remaining curd. Refrigerate overnight.
STEP 3: 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).
STEP 4: 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