Diabetic-Friendly Lemon Meringue Pie
Ingredients
- FOR PASTRY CASING:
- 1 ½ cups flour, sifted
- ½ cup powdered sweetener
- 125g Clover Springbok unsalted butter, cubed
- 2 egg yolks
- FOR FILLING:
- 375ml Clover Full Cream Fresh Milk
- 170g xylitol
- ½ cup corn flour
- 6 egg yolks
- 60g unsalted butter, cubed
- 20ml Olive Pride Extra Virgin Olive Oil
- Juice of 2-3 lemons and rind
- FOR MERINGUE:
- 4 egg whites
- 5ml cream of tartar
- 1 cup powdered sweetener
Instructions
Preheat oven to 180 degrees Celsius
FOR PASTRY CASING:
In a bowl sift in the flour and sweetener
Add the butter and using your fingertips, rub the butter in to form a breadcrumb-like mixture
Add the egg yolks and form into a dough
Cover in cling wrap and place in the fridge to rest for 30 minutes
Roll out and bake for 20 minutes
Remove and allow to cool
FOR FILLING:
In a saucepan, heat 125 ml of milk and the xylitol until dissolved
In a separate bowl, combine the remaining milk and corn flour. Add to the milk and xylitol mixture and continue mixing while simmering .
Stir in the egg yolks one at a time over low heat and continue stirring in a figure of eight Add the butter a few cubes at a time until dissolved
Add the olive oil, lemon juice and rind and keep stirring until mixture thickens
Pass through a sieve and allow to cool
Pour the mixture into the pastry shell and place in the fridge to set for 2-6 hours
FOR MERINGUE:
In a metal or glass bowl, whisk the egg whites and cream of tartar to soft peaks
Continue whisking over a pot of simmering water while adding the powdered sweetener one tablespoon at a time until thickened and glossy
Spread over the lemon pie and grill under high heat for 10 minutes continuously rotating for an even brown finish
Refrigerate for 1 hour and serve
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