Articles & Recipes
Lemon Meringue Pie
Recipe from "Living in the 21st Century with Diabetes"
Ingredients
1 cup Low Fat Fibre Pastry
Filling
2/3 cup lemon juice (170ml)
11/2 cups water (350ml)
1/2 cup cornflour (65grams)
Zest of 3 lemons
1/2 cup sugar (110grams) or equivalent substitute
4 egg yolks (68grams)
Meringue Topping
4 egg whites (100grams)
2/3 cup castor sugar (140 grams) or sugar substitute eg "Splenda"™
Method
Line a 25cm pie dish with the pastry. Crimp edges. Prick with a fork.
Cook pastry at 200ºC for 12 minutes or until lightly brown.
Heat lemon juice, 1 cup of water and lemon zest in a saucepan. (Reserve 1/2 cup water).
Mix cornflour to a paste with reserved water and add to the lemon mixture cooking and stirring until thick and smooth.
Lightly beat the sugar with the egg yolks. Slowly mix into lemon mixture and cook for 2 - 3 minutes more. Do not allow to boil.
Pour into cooked pie shell.
Beat egg whites until stiff but not dry then slowly beat in the castor sugar until thick and smooth.
Spread meringue onto top of pie making sure to seal the edges with meringue completely.
Bake in a 200ºC oven for 10 minutes then 150ºC for another 10 minutes.
Serves : 12
Nutrients per Serve :
KJ 809, Calories 197, Carbohydrates(grams) 34, Fat(grams) 4.5
Note
Lemon Zest is the finely grated outer rind of lemon. Be careful to avoid including the pith (white part of the rind). If made with sweetener then KJ 512, Calories 124 and Carbohydrate 16 grams per serve.
Tips
To reduce cholesterol content use yolk-free mix in place of egg yolks. If using "Splenda"™ in meringue, beat egg whites till they just hold their peaks then beat in "Splenda"™. Be careful not to over beat. It will be light and fluffy.