Lemon meringue pie
8 - 9
PersonalPoints™ per serving
Indulge your sweet tooth with our lighter take on an a traditional favourite.
1 cup(s), (150g)
Reduced fat oil spread
WW Custard, Vanilla Bean
½ cup(s), (125ml)
2 medium, separated (2 medium)
¼ cup(s), extra, (55g)
- Preheat oven to 190°C or 170°C fan-forced. To make pastry, combine flour, icing sugar and spread in a food processor and mix in short bursts until dough resembles breadcrumbs. Add 2 tablespoons of water and process again in short bursts until mixture is just combined.
- Turn dough out onto baking paper and roll out large enough to line a 20cm loose-base flan tin. Line with paper, fill with dried rice or beans. Bake for 10 minutes, remove paper and rice, and bake a further 15 minutes or until cooked and golden. Set aside and allow to cool.
- To make filling, combine cornflour, custard powder and sugar in a small saucepan. Add ¼ cup (60ml) water, stir until smooth, then stir in juice. Place over medium heat, whisk until mixture boils and thickens. Remove from heat and stir in egg yolks. Spread mixture into pastry case and let cool.
- Preheat oven to 200°C or 180°C fan-forced. Beat egg whites until soft peaks appear. Gradually add remaining caster sugar, beating constantly, until stiff peaks form. Spread meringue mixture over the lemon filling. Bake for 5 minutes or until lightly browned, allow to cool and serve.