Sugar free Lemon Meringue Pie
This is my go to recipe for when I fancy lemon meringue pie. It’s sugar free, but you would never know. With a short crust pastry base, lemon curd filling and delicious meringue topping, this sugar free lemon meringue pie is pure indulgence.
The lemon curd can be stored in a jar. Store it in the fridge, and it will keep for up to 2 weeks.
Prep. time: 45 – 60 mins
Bake time: 20 – 25 mins
Will need: 20cm deep flan dish, baking paper, baking beads
Serves 6 – 8
ingredients
For Pastry
- 150g plain flour
- 75g butter
- 15g caster sugar alternative
- 2 tbsp water
- squeeze lemon juice (optional)
For Lemon Curd
- 2 large eggs
- 2 large egg yolks
- 150g granulated sugar alternative
- 76g butter unsalted
- 2 large lemons juiced
For Meringue
- 3 large egg whites
- 60g caster sugar alternative
method
step 1
Pre-heat oven to 190C/Fan 170C/Gas 5.
Make the pastry
Using fingertips rub together the butter, flour and sugar until it resembles breadcrumbs.
Add lemon juice and water and roll into a big ball. Put in the fridge.
step 2
make lemon curd
Add eggs, egg yolks, and sweetener into a small saucepan. Whisk well until combined. place the saucepan over a low heat. Add the remaining ingredients and continue to whisk until it thickens. Once thickened remove it from the heat.
Put to one side to cool.
step 3
Take pastry out of fridge. Lightly dust a surface with flour, and roll the pastry out until it fills the bottom and the sides of the flan tin. You may have pastry left over depending on the thickness you want your pie to be.
cover with baking paper, and fill with baking beads. Bake in the oven for 10 minutes.
Remove from oven. Remove baking paper along with the baking beads. Put to one side to cool.
step 4
make meringue
Whisk the egg whites until stiff and forms peaks. Gradually add the sweetener, 1 tablespoon at a time, whisking well between each addition. Whisk until stiff and all of the sweetener has been added.
step 5
Take pastry case in tin. Add the lemon curd, and spread evenly over pastry base. Then, spoon the meringue on top of the lemon curd filling. Spread gently to cover the filling to the pastry edge, lightly swirling the meringue.
Bake in the pre-heated oven for 15 – 20 minutes or until the meringue is light brown. Leave to cool for about 30 minutes before serving warm.
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Cheers!