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Lemon meringue pie
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Satisfy your sweet cravings with this healthier twist on a classic dish.
Ingredients:
  • 150g plain flour
  • 20g icing sugar
  • 75g reduced fat oil spread
  • 35g cornflour
  • 38.40 gm WW Vanilla Bean Custard
  • 40.00 gm caster sugar
  • 125ml lemon juice
  • 2 medium eggs, separated
  • 55g caster sugar, extra
Instructions:
  • Preheat your oven to 190°C or 170°C fan-forced. For the pastry, pulse flour, icing sugar, and spread in a food processor until mixture resembles breadcrumbs. Add 2 tablespoons of water and pulse again until dough comes together.
  • Place the dough onto a sheet of baking paper and roll it out to fit a 20cm loose-base flan tin. Line the dough with paper and fill it with dried rice or beans. Bake for 10 minutes, then remove the paper and rice, and bake for an additional 15 minutes until golden and cooked. Let it cool before using.
  • Prepare the filling by mixing cornflour, custard powder, and sugar in a small saucepan. Pour in ¼ cup (60ml) water, stir until smooth, then add juice. Cook over medium heat, whisking until it boils and thickens. Take off the heat and stir in egg yolks. Spread the filling into the pastry case and allow it to cool.
  • Preheat your oven to 200°C or 180°C fan-forced. Whip egg whites until soft peaks form. Slowly add the rest of the caster sugar while beating until stiff peaks develop. Spread the meringue mixture over the lemon filling. Bake for 5 minutes, or until lightly browned. Let it cool before serving.

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