Ingredients:
- 150 grams/5 and half ounces of plain flour
- a pinch of salt
- 75 grams/ 2 and three quarter ounces of low fat spread/ margarine
- 3 tablespoons of cornflour
- 150/ five fluid ounces milliliters of water
- juice and zest of two lemons
- 50 grams/ one and three quarters ounces caster sugar
- 2 egg whites
- 50 grams/ one and three quarters ounces of caster sugar
1. First make the pastry, mix the flour and salt together then rub in the low fat spread until it looks like breadcrumbs. Then sprinkle and tablespoon or two of water over the mixture and mix with a palette knife, until the mixture is in lumps, then bring together quickly, wrap up in cling film and pop in the fridge for 30 minutes.
2. Preheat the oven to 200 centigrade fan/220 centigrade/ gas mark 7. Lightly grease a shallow 20 cm/ 8 inch tart tin. On a lightly floured surface, roll out the pastry until it can fit the tin, don't worry about getting it a circle shape, you can use any loose bits of pastry to cover holes and make up gaps on the side. Prick the pastry with a fork, then place on some baking paper or tin foil and pour baking beans/ rice on, bake in the oven for fifteen minutes. Once the fifteen minutes is up, take the baking paper and the beans off and bake for a further five minutes.
3. Whilst the pastry is in the oven, make the lemon filling. Zest and juice two lemons (to get as much juice out of the lemons, chop them in half and put them in the microwave for ten seconds, trust me it works!). In a saucepan, add the water and the cornflour and mix until combined, the add the juice and the zest of the lemon and bring to the boil, stirring all the time. Once the mixture is thick, add the fifty grams of sugar and keep stirring. Then pour the filling into the tart case and leave to one side.
4. Make the meringue. Whisk the egg whites until stiff, once stiff add half of the sugar and beat, then fold in the rest of the sugar, dollop on top of the lemon mixture, then pop in the oven for ten minutes or until the top is brown. You MUST leave the pie to cool before cutting into it, other wise all the lemon will run out and you will cry because you wasted an hour of your time.
Serve with creme fresh.
For a quarter of this pie, its worth 5 weight watchers pro points, but I wouldn't have a quarter so it would be less than that! This is super lemony and light, I really suggest trying it out!
Please let me know what you make of this recipe in the comments or on the official Facebook page!
My next baking destination is Russia and I will see you soon! Happy baking! X
