Photo of Lemon meringue pie cake by WW

Lemon meringue pie cake

Points® value
Total Time
1 hr 15 min
15 min
1 hr
All the flavours of a lemon meringue pie, without having to go to the trouble of making one!


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


  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.