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Reduced-fat lemon meringue pie
Reduced-fat lemon meringue pie
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Prep Time:
50 minutes
Cook Time:
35 minutes
Total Time:
85 minutes
Healthier version of your favourite cafe cake with all the flavor.
Ingredients:
  • 375.00 ml plain flour
  • 24.00 gm icing sugar mixture
  • 100g reduced-fat margarine spread
  • 32.50 gm cornflour
  • 262.50 gm lemon juice
  • 40.00 ml finely grated lemon rind
  • 322.50 gm caster sugar
  • 50g reduced-fat margarine spread
  • 3 eggs, separated
  • 1 eggwhite
Instructions:
  • Combine flour, sugar, and spread until mixture resembles fine breadcrumbs. Pour in 1 tablespoon chilled water and process until dough forms, adding more water if necessary. Transfer pastry onto a lightly floured surface, knead until smooth, shape into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
  • Preheat your oven to 200°C/180°C fan-forced. Grease a 3cm-deep, 23cm round loose-based flan tin. Roll out pastry between 2 sheets of baking paper until it's 4mm thick. Line the tin with the pastry, trim any excess, and chill in the refrigerator for 10 minutes until firm.
  • 1. Prepare the baking tray by placing the tin on it. Line the pastry case with baking paper and fill it with ceramic pie weights or uncooked rice. Bake for 10 to 12 minutes until edges are light golden. 2. Remove the pie weights or rice along with the paper and continue baking for another 10 minutes or until the base turns golden. 3. Once done, let it cool before moving on to the next step.
  • While you wait, prepare the lemon filling by whisking together cornflour, 3/4 cup cold water, lemon juice, half of the lemon rind, and 1/2 cup sugar in a saucepan over medium heat. Stir gently for 5 minutes until the mixture boils and thickens. Take it off the heat and whisk in the spread, egg yolks, and the remaining lemon rind. Let it cool slightly before pouring it into the pastry case. Allow it to cool completely.
  • Preheat oven to 220°C/200°C fan-forced. Use an electric mixer to beat egg whites until stiff peaks form. Slowly add the rest of the sugar and beat for 10 minutes until sugar dissolves. Spoon over lemon mixture, spreading it to the edge of the pastry. Use the back of a spoon to create peaks in the mixture. Bake for 10 minutes until peaks are light golden. Allow it to cool before serving.

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