Lemon meringue yoghurt pie

Ingredients:

• 1 packet (400g) shortcrust pastry, defrosted
• Honey
• 1 tub (230g) medium fat cream cheese
• 2 cups (500ml) PnP lemon meringue double cream yoghurt
• 4 eggs, separated
• ¼ cup (60ml) maple syrup
• ½ cup (75g) cake flour
• Juice (120ml) and grated peel of 2 lemons
• 400g xylitol or Sweetly sugar substitute
• Pinch cream of tartar

Method

1. Preheat oven to 180°C. 
2. Grease a 23cm round loose-bottomed tart tin. 
3. Line tin with pastry, prick with a fork and blind-bake for 15 minutes. 
4. Allow to cool completely before brushing with a thin layer of honey.
5. Reduce oven to 150°C. 
6. Combine cream cheese, yoghurt, egg yolks, maple syrup, flour and grated peel and juice of lemons until smooth.
7. Pour into pastry shell and bake for 20-25 minutes – it should still be a little wobbly in the centre. Cool completely, then chill overnight in the fridge. 
8. Combine xylitol or Sweetly sugar substitute, egg whites and cream of tartar in a glass bowl. 
9. Gently heat over a pot of simmering water, whisking for 8 minutes or until sugar dissolves and is no longer foamy. 
10. Spoon meringue topping over set tart filling, forming peaks with the back of a spoon.
11. Toast with a blowtorch before serving.

Browse more recipes here.