Mini Lemon Meringue Pies


Remember stevia is naturally super sweet! The recipe i followed used a lot more stevia and i found it far too sweet so i have adjusted the amount and used less stevia in my recipe. Also feel free to add another lemon (juice & zest) if you want to really bring through the citrus flavour.
This recipe is not as simple as some of my others - my kitchen was a bomb sight afterwards! But it is well worth it as the pies are delicious. They are perfect for entertaining & sharing!

Ingredients

BASE
3/4 cup of spelt flour (or any other plain flour)
1 small sachet of stevia
1/2 teaspoon of ground ginger
1 teaspoon of natural vanilla essence
50g of cold organic butter (diced)
3 tablespoons of water


 LEMON CUSTARD
6 egg yolks (save 2 egg whites for the meringue - I keep the others and use for omelettes)
1 egg
1 small sachet of stevia
The zest and juice of 2 lemons
100g of organic butter

 MERINGUE
2 egg whites
2 tablespoons of rice malt syrup

Method

1. Preheat the oven to 160℃ and a line a tray with baking paper.

BASE


 2. Add all the base ingredients except the water into a food processor or bowl. Pulse with the food processor or rub with your fingers until the mixture resembles fine breadcrumbs.

3. Add the water and continue to mix the crumbs until small, chunky pieces of dough start to form.

4. Spread out onto the baking tray and bake for around 20minutes, until golden brown.

5. Remove from the oven and allow to cool. Once cooled pop back into the food processor and process until rough crumbs.

6. Keep the oven on.

LEMON CUSTARD

 7. While the crumbs are baking, place the egg yolks, egg and stevia into a heatproof bowl. Set the bowl over a saucepan of simmering water (make sure the bowl fits snugly over the saucepan and that the water isn't touching the bottom of the bowl).

8. Whisk until the stevia has dissolved (around 30 seconds), then add in the lemon juice and the zest and whisk for 4-6 minutes, until the custard is thick (if you run your whisk through it the line should stay).

9. Set aside and allow to cool slightly. Add the butter and whisk until melted.

MERINGUE

 10. In a bowl add egg whites and syrup and mix with an electric beater (or a whisk) until stiff peaks form (when you lift the beater up they should form peaks that will stay).

 ASSEMBLE 

 11. Choose how you want to serve the pies (jars, ramekins or as a 1 large pie). If you are doing mini pies - split the base crumble between 5 ramekins or jars, top each with a large heaped tablespoon of the lemon custard, then add a big dollop of the meringue. If you want to do 1 large pie follow the same process just use all the ingredients.

12. Place in the oven for 10-15 minutes until meringue tops start to brown.

13. Serve warm or cold.

Enjoy x

Comments

Post a Comment

Popular posts from this blog

Frozen Bounty Bars

Image
These frozen coconut & chocolate bounty bars are amazing! If you are craving a chocolate bar but don't want the guilt then these bounty bars are by far your best answer! The recipe only has a few ingredients and is also really easy - you just have to wait a few hours for the coconut mix to freeze, but trust me its worth it!  Ingredients Bars 1 cup unsweetened shredded coconut ⅓ cup coconut cream ½ teaspoon of vanilla essence Chocolate Coating  4 tablespoons coconut oil 2 tablespoons cacao powder ½ teaspoon of vanilla essence Method  1. In a bowl mix the shredded coconut with the coconut cream and the vanilla extract, blend well with a spatula or a spoon.  2. Place the shredded coconut mixture on a small tray/dish lined with baking paper.  3. Shape it into a flat rectangle about 4 inches by 6 inches and 1 inch thick (measurements may vary). 4. Place in the freezer for 2 hours, until frozen solid. 5. Remove from the freezer and cut into
Read more

Massaman Fish Curry

Image
I found this single-serve Fish Curry recipe on the I Quit Sugar blog and knew i had to make it! It is filled with lots of fresh veggies and only takes 30 minutes to cook, which makes this dish the perfect mid-week recipe.  I've just used the veggies i had in my fridge, you can add in any veggies you like.  Note: if using store brought massaman curry paste (or any curry paste for that matter) make sure you read the list of ingredients because they can be full of oil and sugar.  If the first ingredient is oil, then don't buy it, the first ingredient should be a flavour like onion, chilli or lemongrass. Also try to avoid pastes that use palm oil.  Ingredients 1 tablespoon peanut oil 1/4 onion (thinly sliced) 1/2  capsicum/pepper (thinly sliced) 1/2 carrot (thinly sliced - lengthwise) 1 tin (165ml) coconut milk 2 tablespoons massaman curry paste The juice from 1/2 a lime 2-3 drops fish sauce 150 g white-fleshed fish fillet, 1 cup of frozen peas  1 t
Read more

Finnish Scones

Image
These healthy scones are a great snack or can also be used as toast (cut in half and pop into the toaster or toast in the oven) or as bread for sandwiches etc. Ingredients 1 1/2 cups of wholemeal spelt flour 1 1/2 teaspoons of baking powder A pinch of salt 1 tablespoon of olive oil 150ml of water Method 1. Preheat the oven to 220 ℃ and line a tray with baking paper. 2. Combine the flour, baking powder and salt in a bowl. 3. Add the oil to the mixture and pour in the water (half of it at a time to check the consistency - if becomes to wet add more flour). Mix with a wooden spoon. 4. Lightly flour baking tray and hands. Divide the dough into two pieces and place on the baking tray. 5. Pat each piece into about 1cm thick discs. Using a knife cute each disc into 4 scones. 6. Place in the oven and bake for 15 minutes. 7. Serve hot with organic butter or use as bread for toast/sandwiches. Enjoy x
Read more