Lemon Meringue Baked Oatbran…


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.
  • These little dishes are great for baked oats, cakes etc and also for doing just one portion of casserole, shepherds pie, chilli etc if you are cooking for one.
  • Sugar thermometer.

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** DISCLAIMERBAKING POWDER IS SYNNED AT 0.5 SYN PER TEASPOON, I PERSONALLY DO NOT SYN THE AMOUNT I USE IN THIS RECIPE BUT TO PROTECT YOUR OWN WEIGHT LOSS DO WHAT IS BEST FOR YOU.


Lemon Meringue Baked Oatbran



  • 45g oatbran – HexB or 7.5 syns
  • ½ tablespoon sweetener
  • ¼ teaspoon baking powder**
  • 1 egg
  • 1 teaspoon lemon extract
  • 1 tablespoon lemon curd – 2 syns (Check your own brands as syns vary)
  • 2 heaped tablespoons fat free natural greek yogurt

Italian Meringue:

  • 1 egg, separated
  • 25g caster sugar – 5 syns
  • 2 teaspoons sweetener
  • 25ml cold water
  1. Preheat oven 180°C.
  2. Add the dry ingredients to a bowl and give a quick mix.
  3. In another bowl whisk the egg and lemon extract until pale and fluffy, add the yogurt and whisk trying not to knock too much air out.
  4. Stir the egg mixture into the dry ingredients until well combined.
  5. Leave to soak for a few minutes.
  6. Pour your mixture into your desired dish, leaving a few spoonfuls behind.
  7. Add the curd into the centre and cover with the last few spoons of the mix.
  8. Bake in the oven for 20 minutes.
  9. The last 5 minutes of cooking time prepare your meringue.
  10. Whisk the egg white until they just start to make soft peaks.
  11. In a heavy duty saucepan add your sugar, sweetener and water and bring to a boil until a sugar thermometer reaches 135°.
  12. Once the temperature is met slowly pour the hot sugar into the meringue but keep whisking until you get glossy stiff peaks.
  13. Take the baked oats out the oven and top the meringue on top, either spoon it on roughly or pipe if you want it more decorative.
  14. Place back in the oven for 5 – 10 minutes but keep an eye that the meringue is not burning.
  15. If you are lucky the curd will remain in the centre and be like a lava cake, or sometimes it just sinks. Either way they taste equally as delicious.