This low-fat recipe for lemon and lime meringue pie is quite lengthy but straightforward. If the idea of making pastry scares you close your eyes and think of the meringue melting in your mouth, the tang of lemon and lime and the crunch of crisp pastry. Fear overcome by greed? Go for it.
Serves 6
Takes 1 hour 15 minutes, plus chilling and cooling
Per serving:
350kcals
9.4g fat (1.6g saturated)
7.4g protein
61.9g carbs
24.9g sugar
0.1g salt
1. Make the pastry. Sift the flour with a pinch of salt into a large bowl. Add the vegetable oil and enough cold water (about 5-6 tablespoons) to just mix to a dough – don’t be tempted to overwork it! Turn out, wrap in cling film and pop in the freezer to chill for 15 minutes. Divide the dough into 6 pieces and roll out each piece on a lightly floured surface. Use to line 6 x 10cm individual tart tins or roll out all of the pastry together and use to line a 23cm shallow tart tin. Prick the pastry all over with a fork and freeze for 15 minutes.
2. Meanwhile, make the filling. Put the zests and juices into a saucepan. Mix the cornflour with 4 tablespoons of cold water to a smooth paste, then add to the pan. Stir in 400ml boiling water, place over a low heat and cook, stirring continuously, for 3-4 minutes, or until thick and smooth. Remove from the heat.
3. In a large bowl, cream together the yolks with 85g of the fruit sugar until it has dissolved, then stir in the lemon filling until smooth. Set aside.
4. Preheat the oven to 190°C/fan170°C/ gas 5. Fill the pastry cases or case with baking paper and beans and bake for 15 minutes. Remove the paper and beans, return to the oven for 5-8 minutes or until turning golden. Set aside. Turn the oven temperature up to 200°C/fan180°C/ gas 6. Beat the lemon filling again until smooth and tip into the pastry cases or case. Level the surfaces or surface and cool completely.
4. Make the meringue. Put the egg whites into a large bowl and use an electric hand whisk to beat until soft peaks form. Gradually whisk in the remaining fruit sugar, until you have a stiff, glossy meringue. Pile onto the pies or pie, peaking the meringue with the spoon as you go. Put in the oven for 3-4 minutes, or until the meringue is turning golden in places. Serve while warm or leave to cool.
© delicious. magazine
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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