Get out the tea set for these ones. Our sweet little lemon meringue pies use natural sugar ingredients to satisfy that sweet tooth.
MAKES 3 small or 1 large pie // COOKING TIME 1 hour 20 min
INGREDIENTS
For the pastry
175 g flour
100 g butter, cubed
1 tbsp powdered xylitol (icing sugar-sized granules)
1 egg yolk
For the lemon curd
2½ tbsp cornflour
100 g xylitol (caster sugar-sized granules)
Zest of 3 lemons
125 ml lemon juice
30 ml orange juice
90 g butter
4 egg yolks
For the meringue
2 egg whites
¼ tsp cream of tartar
80 g powdered xylitol (icing sugar-sized granules)
1 tsp lemon juice
METHOD
For the pastry
1. Preheat oven to 180°C.
2. Place flour, butter and powdered xylitol into a blender and whizz together until the mixture resembles fine breadcrumbs.
3. Add the egg yolk and 1–2 tbsp water and pulse for a few seconds until the pastry comes together. Add more water if needed.
4. Tip out on to a lightly floured surface and bring the dough together gently.
5. Place in the fridge for at least 30 minutes.
6. Roll the pastry out into a 3 mm thick sheet. Cut circles out for each tart tin and line – make sure to press the pastry into the corners of the tin.
7. Prick the base of the pastry with a fork, place a small sheet of baking paper over and fill the case with baking beans
8. Blind-bake for 15 minutes, then remove the beans and baking paper and bake for a further 10 minutes, or until the pastry is crispy and golden. Leave to cool.
For the lemon curd
1. Place cornflour, xylitol, lemon zest and lemon juice in a pot. Cook over medium heat.
2. Add the orange juice and 170 ml water and cook until liquid is slightly thickened. Once it bubbles, remove from the heat and add the butter. Whisk until combined.
3. Slowly beat the egg yolks in one at a time. Return the pot to the heat.
4. Allow the curd to cook for another 5 minutes, whisking continuously. It should thicken and stay smooth.
5. Remove from the heat and divide between the pastry cases.
6. Set aside while you make the meringue.
For the meringue
1. Preheat oven to 180°C.
2. Beat egg whites with an electric mixer until soft-peak stage. Add cream of tartar and beat until stiff.
3. Slowly add the powdered xylitol, beating well between each addition. The meringue should be fluffy and glossy.
4. Add the lemon juice and beat for 1–2 minutes.
5. Place in a piping bag with a star nozzle and pipe stars around the edge of the pie (making sure that the meringue touches the pastry).
6. Bake in the oven for 10-15 minutes to crisp the meringue and add some colour.
7. Allow to cool and serve.
Note: xylitol is lethal to dogs.
