Origin of dish:
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Suitable for children
Type of cooking:
Preparation time: 30 minutes
Cooking time: 30 minutes
Ingredients (serves 6):
Method: Prepare pastry by mixing together flour and salt, then add egg, vanilla, margarine and cream cheese.
140g + 20g self-raising flour
1 pinch salt
½ teaspoon vanilla essence
100g low-fat cream cheese
5 teaspoons low-fat margarine
6 teaspoons sweetener/sugar
OR use a sweet pastry case
For lemon cream:
6 teaspoons sugar/sweetener
Zest of one lemon, juice of two
2 eggs + 2 egg whites
10 tablespoons creme fraiche
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.