Lemon Meringue Pie by Jo S.
PREPARATION: 25 + refrigerate minutes, COOKING: 25 minutes... Read more.
Toss in a container until blended. Makes 1kg
Store in the fridge to avoid the linseed going rancid and losing it’s nutritional value.
Blend all ingredients and press into a 20 cm pie plate or springform pan or similar. Bake at 180C for 15 min. Cool.
Place all ingredients in a small to medium size saucepan over water (use a double saucepan or place an egg ring as a support in the bottom of the saucepan with the water and rest of the saucemaking pan on it. The water should come up level with the sauce mix but not be able to bubble into it)
Whisk over medium heat until thick. Strain the mixture to remove the chalaza from the egg and any lemon bits.
Set in fridge for 1/2 hour.
In a clean dry bowl beat the egg whites until they form soft peaks. Add the salt and creme of tartar. While still beating, gradually add the Natvia, beating well between each addition, until silky and thick.
Pour the lemon filling onto the crust base and level it. Pour the meringue onto the lemon and carefully smooth over. Bake at 180C for about 8 min, checking frequently. It should just be turning a little golden.
Nutmeal flour has been used to replace wheat flour or plain flour. It's your choice which you use
Nutmeal flour can be used for pie crust, biscuits, to crumb meat and fish, make pancakes or simply mixed with hot water for a morning cereal with Natvia, strawberries and other fruits (and maybe low fat cream, if you are being a bit naughty)
Trending This Week