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Lemon meringue pie

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Origin of dish:  France
Suitable for children
Type of cooking:  Oven
 
Preparation time: 30 minutes
Cooking time: 30 minutes
 
Ingredients (serves 6):

    For pastry:
    140g + 20g self-raising flour
    1 pinch salt
    ½ teaspoon vanilla essence
    100g low-fat cream cheese
    5 teaspoons low-fat margarine
    1 egg
    6 teaspoons sweetener/sugar

    OR use a sweet pastry case

    For lemon cream:
    250ml water
    6 teaspoons sugar/sweetener
    Zest of one lemon, juice of two
    20g cornflour
    2 eggs + 2 egg whites
    10 tablespoons creme fraiche

Method:

Prepare pastry by mixing together flour and salt, then add egg, vanilla, margarine and cream cheese.
Roll into a ball and leave to chill in the fridge for an hour.

Preheat oven to 180°C (Gas Mark 4).

Heat water in a pan and add lemon zest.

Mix together eggs, cornflour, sweetener and lemon juice in a bowl.

Pour mixture into pan, stirring continually over a low heat until lemon cream thickens. Remove from heat and add creme fraiche.

Roll out pastry into pie dish, or prepare pastry case.

Pour cream into dish, then bake for 20 minutes.

Beat egg white until stiff with a pinch of salt and a teaspoon sugar/sweetener.

Spoon onto lemon cream, using a fork to create peaks.
Bake for a further 10 minutes.

User comments

 
another free recipe every day






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