Lemon Meringue…

It’s been a while since we had lemon meringue, it can be fairly high in syns buying from the shop due to the pastry crust so I made us both a bottomless lemon meringue to keep the syns low.

Now I have tried many Slimming World recipes for meringue which uses way too much sweetener and to be quite frank I find it hideous. It is so much nicer to spend a couple of syns to use proper sugar. It’s fluffier and tastes much better.


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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Lemon Meringue


Serves 2 generous portions – 2.5 syns each

Lemon Curd:

  • Zest and juice of 2 lemons
  • 2 eggs plus 2 egg yolks (save the whites for the meringue)
  • 1½ tablespoons sweetener (add more if you don’t like it very tart)
  • 2 tablespoons quark

Meringue:

  • 25g golden caster sugar – 5 syns
  • 2 egg whites (the whites you separated from the yolks in the curd)
  1. Preheat the oven to 180°C.
  2. Whisk the eggs and yolks together in a heat resistant bowl, gradually whisk in the sweetener, zest and juice of the lemons and mix well.
  3. Place the bowl over a pan of simmer water and keep whisking until it starts to thicken. Do not stop whisking or you will end up with a scrambled mess.
  4. Set to one side.
  5. 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.
  6. Quickly whisk the quark into the lemon curd adding a little at a time to prevent splitting.
  7. Divide the curd into 2 dishes and spoon or pipe the meringue on top.
  8. Place in the oven for 15-20 minutes until golden brown on top.