Lemon Pie Recipe Craving a tangy and refreshing dessert that won't completely derail your Slimming World plan? Look no further than this delightful Lemon Pie! We've swapped the traditional pastry crust for a lighter and equally delicious biscuit base, creating a treat that satisfies your sweet tooth without the guilt. The creamy lemon curd filling, topped with a cloud of airy meringue, is baked to golden perfection. This recipe is perfect for a special occasion or simply a well-deserved treat. About Time Yield: 2 servings Prep Time: 20 minutes Cook Time: 20-25 minutes (including curd and meringue baking) Ingredients: Base: 8 Bourbon cream biscuits, finely crushed 40g low-fat spread, melted Curd: Zest and juice of 2 lemons 2 eggs + 2 egg yolks (save whites for meringue) 2 tbsp sweetener (adjust to taste) 2 tsp Clover Light butter Meringue: 25g caster sugar 2 egg whites (from the curd) Instructions: Preheat oven to 160°C fan. Base: Combine crushed biscuits and melted low-fat spread. Press into the bottom of two small oven-safe dishes or ramekins. Consider lining the dishes with parchment paper for easier removal. Curd: Whisk eggs, yolks, sweetener, lemon zest, and juice in a heat-resistant bowl. Place the bowl over a pan of simmering water (bain-marie), ensuring the bowl doesn't touch the water. Continuously whisk until the curd thickens. This will take about 10-15 minutes. Don't stop whisking to avoid scrambling. Remove the curd from the heat and set aside to cool slightly. Meringue: In a clean, grease-free bowl, whisk egg whites until soft peaks form. Gradually add the caster sugar, whisking until stiff, glossy peaks form. Over-whisking can make the meringue weep. Divide the lemon curd between the prepared dishes (on top of the biscuit base). Spoon or pipe the meringue over the curd. Bake for 10-15 minutes, or until the meringue is golden brown and slightly crisp. Allow to cool before serving. It can be eaten warm (carefully, as it will be hot) or chilled in the fridge.

Lemon Pie Recipe

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Lemon Pie Recipe

Craving a tangy and refreshing dessert that won’t completely derail your Slimming World plan? Look no further than this delightful Lemon Pie! We’ve swapped the traditional pastry crust for a lighter and equally delicious biscuit base, creating a treat that satisfies your sweet tooth without the guilt. The creamy lemon curd filling, topped with a cloud of airy meringue, is baked to golden perfection. This recipe is perfect for a special occasion or simply a well-deserved treat.

About Time

  • Yield: 2 servings
  • Prep Time: 20 minutes
  • Cook Time: 20-25 minutes (including curd and meringue baking)

Ingredients:

Base:

  • 8 Bourbon cream biscuits, finely crushed
  • 40g low-fat spread, melted

Curd:

  • Zest and juice of 2 lemons
  • 2 eggs + 2 egg yolks (save whites for meringue)
  • 2 tbsp sweetener (adjust to taste)
  • 2 tsp Clover Light butter

Meringue:

  • 25g caster sugar
  • 2 egg whites (from the curd)

Instructions:

  • Preheat oven to 160°C fan.
  • Base: Combine crushed biscuits and melted low-fat spread. Press into the bottom of two small oven-safe dishes or ramekins. Consider lining the dishes with parchment paper for easier removal.
  • Curd: Whisk eggs, yolks, sweetener, lemon zest, and juice in a heat-resistant bowl.
    Place the bowl over a pan of simmering water (bain-marie), ensuring the bowl doesn’t touch the water. Continuously whisk until the curd thickens. This will take about 10-15 minutes. Don’t stop whisking to avoid scrambling.
    Remove the curd from the heat and set aside to cool slightly.
  • Meringue: In a clean, grease-free bowl, whisk egg whites until soft peaks form. Gradually add the caster sugar, whisking until stiff, glossy peaks form. Over-whisking can make the meringue weep.
    Divide the lemon curd between the prepared dishes (on top of the biscuit base).
    Spoon or pipe the meringue over the curd.
  • Bake for 10-15 minutes, or until the meringue is golden brown and slightly crisp.
  • Allow to cool before serving. It can be eaten warm (carefully, as it will be hot) or chilled in the fridge.