Lemon meringue pie is a classic dessert, this version doesn’t include a pastry case but is still equally as tasty.
I like mine quite tart so adjust the sweetness to your tastes bearing in mind the sweetness of the meringue when eaten together will balance out so keep this in mind when tasting to see if it needs to be sweeter.
You can also swap the lemon for limes or even grapefruit, or do a combination of all 3 which is just delicious.
Some recommended items from our kitchen to make this dish…
- Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- Zester, does exactly what it says it does. Always handy to have one in the drawers.
- Juicer/squeezer for citrus fruits, catches pips and easier to use than squeezing by hand.
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Serves 2 generous portions
- Zest and juice of 2 lemons
- 2 eggs plus 2 egg yolks (save the whites for the meringue)
- 2 tablespoons sweetener (add more if needed)
- 2 teaspoons Clover light butter
- 25g caster sugar
- 2 egg whites (the whites you separated from the yolks in the curd)
- Preheat the oven to 160°C fan.
- Whisk the butter, eggs and yolks together in a heat resistant bowl, gradually whisk in the sweetener, zest and juice of the lemons and mix well.
- Place the bowl over a pan of simmering water and keep whisking until it starts to thicken. Do not stop whisking or you will end up with a scrambled mess.
- Set to one side.
- Whisk the egg whites in a clean bowl until starting to form soft peaks, gradually whisk in the sugar until stiff glossy peaks start to form.
- Divide the curd into 2 dishes and spoon or pipe the meringue on top.
- Place in the oven for 10- 15 minutes or until golden brown on top.
- Allow to cool and set in the fridge or eat fresh from the oven, just be careful as it will be molten hot.