Recipe: Weight Watchers Lemon Meringue Pie

It’s been ages since I baked anything half decent and as I’m back on the healthier eating plan I had a go at this Weight Watchers recipe for a recent family party.  It was definitely a different take on this British classic although I had to make some adjustments.

Firstly, in the 3 supermarkets I went to I couldn’t get the low fat digestive biscuits so had to buy the normal ones.

Secondly, the recommended amount of biscuits in the recipe for the base, 6, is not enough for the required size 8″ tin.  So I ended up doubling the ingredients for the 8″ tin which was perfect but not ideal for the healthier lighter option and Weight Watchers point counters.  I do wonder if Weight Watchers test their recipes before uploading to their app because this amount of biscuit base is definitely not enough!

What you need:

7″ pie dish or baking tray

For the base:
1 x egg white, raw
6 x low fat digestive biscuits, crushed

For the filling:
3 level tbsp cornflour
2 x medium lemons, grated zest and juice of
200ml water
3 tbsp powdered artificial sweetener
2 x medium eggs, whole, raw, separated
2 tbsp caster sugar

What you do:

  1. Preheat the oven to Gas Mark 4/180°C/fan oven 160°C.
  2. First make the base.  Lightly whip the egg white until slightly foamy, then stir in the biscuit crumbs.
  3. Tip this mixture into a pie dish/tin and spread out evenly over the base. Bake in the oven for about 5-6 minutes, until set. Remove and leave to cool slightly.
  4. Meanwhile, make the filling. Blend the cornflour with the water in a small non-stick saucepan. Add the lemon zest and juice and bring to the boil, stirring constantly until the mixture thickens. Remove from the heat and add the sweetener. Cool slightly.
  5. Stir the egg yolks into the lemon mixture, including the one left over from making the base. Pour this mixture over the base and return to the oven to bake for 10-12 minutes.
  6. Whilst the filling is cooking, whisk the egg whites in a grease-free bowl until they hold their shape. Add the caster sugar and whisk again until stiff and glossy.
  7. Pile this mixture onto the set filling and return to the oven for 5-6 minutes, until browned.

Top tip: ensure your bowl and mixer beaters are scrupulously clean to give your meringue its best chance!

It made a change to have it with a biscuit base instead of pastry, like a cheesecake but no cheese 🙂
Until next time…Happy Baking!

4 Comments

  1. 10th February 2019 / 11:23 am

    This looks good!!!

    • Lindsay | Bookboodle
      Author
      10th February 2019 / 2:41 pm

      Thanks – tasted pretty good too! 🙂

  2. 10th February 2019 / 10:15 pm

    I can’t believe they think 6 biscuits would cover the base! Glad you could adapt it and it worked out really well 🙂

    • Lindsay | Bookboodle
      Author
      11th February 2019 / 8:55 pm

      I know, totally ridiculous! I appreciate it’s supposed to be reduced in calories etc but let’s have enough ingredients for the job!! 😂

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