Diabetic-Friendly Lemon Meringue Pie

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