Lemon Meringue Pie

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All of the ingredients used in our recipes can be bought at Beanbag Natural Health, 2 Wesley Walk, Witney, Oxon 01993 773922

This dessert is suitable for a gluten, dairy and wheat free diet.

Crumb Crust

175g (6oz) Digestive biscuits (see recipe)

75g (3oz) Dairy free margarine

45g (1.5oz) Brown Sugar

 

Lemon Filling

Grated zest and juice of two large lemons

45g(1.5oz) Cornflour

2 egg yolks

75g (2.5oz) Caster sugar

Topping

3 egg whites

120g (4oz) Caster sugar

 

1. To make the crumb crust, place the digestive biscuits in a polythene bag, then roll into fine crumbs with a rolling pin.

2. Melt the margarine in a small sauce pan, add sugar and biscuit crumbs and stir well.

3. Turn biscuit mix into a 23cm/9" flan dish. Flatten to the bottom and sides of the dish with the back of a metal spoon.

4. Make the lemon filling by putting lemon zest and juice into a bowl with cornflour. Blend to a smooth paste.

5. In a medium saucepan bring half(300ml), a pint of water to the boil. Pour in the cornflour mixture. Simmer for three minutes until thick. Remove from the heat and add the egg yolks and sugar. Return to the heat and cook for one minute. Spoon over the biscuit crust.

6. Preheat the oven to 170/325/GS3.

7. Beat egg whites until soft peaks form. Add caster sugar, one tablespoon at a time. Beat until mixture forms glossy peaks.

8. Spoon topping over the lemon filling. Bake for 30 minutes.

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For more information go to Contact Us, or send mail to sharonokin@tailormadediet.co.uk, or call us on +44 (0) 7961 434347