Lemon meringue yoghurt pie

A creamier, healthier take on the classic lemon meringue pie.

More than 1 hour

Serves 8

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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.

 

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