Lemon meringue pie cake
8
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 1 hr • Serves: 12 • Difficulty: Easy
All the flavours of a lemon meringue pie, without having to go to the trouble of making one!
Ingredients
Calorie controlled cooking spray
4 spray(s)
Caster Sugar
135 g
Low Fat Spread
75 g
Egg, whole, raw
3 medium, raw
Low fat natural Greek yogurt
165 g
Vanilla Extract
1 teaspoon(s), level
White Self Raising Flour
175 g
Meringue Nests
25 g
Low fat natural Greek yogurt
150 g
Agave Syrup
½ tablespoon(s), level
Lemon Curd
2 tablespoon(s), level
Instructions
1
Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist a 450g loaf tin with cooking spray and line with baking paper.
2
Put the sugar and low-fat spread into a large mixing bowl and beat together until well combined. Add the eggs, one at a time, beating well between each addition, then fold in 165g yogurt and vanilla until fully incorporated.
3
Sift the flour into the mixture and carefully fold through. Put into the prepared tin and bake for 50 minutes to 1 hour until risen and golden and a skewer inserted into the centre of the cake comes out clean.
4
Leave the cooked cake to cool in the tin for 10 minutes, before turning out onto a wire rack to cool completely.
5
Put 150g yogurt into a small bowl and whisk in the agave syrup, swirl through half of the lemon curd and half the meringue pieces.
6
Spread the mixture over the top of the cake, then swirl with the remaining lemon curd, and scatter over the remaining meringue pieces.
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