Sweet

Diabetic-Friendly Lemon Meringue Pie

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

1

Preheat oven to 180 degrees Celsius

2

FOR PASTRY CASING:

3

In a bowl sift in the flour and sweetener

4

Add the butter and using your fingertips, rub the butter in to form a breadcrumb-like mixture

5

Add the egg yolks and form into a dough

6

Cover in cling wrap and place in the fridge to rest for 30 minutes

7

Roll out and bake for 20 minutes

8

Remove and allow to cool

9

FOR FILLING:

10

In a saucepan, heat 125 ml of milk and the xylitol until dissolved

11

In a separate bowl, combine the remaining milk and corn flour. Add to the milk and xylitol mixture and continue mixing while simmering .

12

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

13

Add the olive oil, lemon juice and rind and keep stirring until mixture thickens

14

Pass through a sieve and allow to cool

15

Pour the mixture into the pastry shell and place in the fridge to set for 2-6 hours

16

FOR MERINGUE:

17

In a metal or glass bowl, whisk the egg whites and cream of tartar to soft peaks

18

Continue whisking over a pot of simmering water while adding the powdered sweetener one tablespoon at a time until thickened and glossy

19

Spread over the lemon pie and grill under high heat for 10 minutes continuously rotating for an even brown finish

20

Refrigerate for 1 hour and serve

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