Syn Free Lemon Meringue Pie

Duration:

• Grate lemon rind and juice.

• Separate egg whites/yolks.

• Preheat oven to 180°C / 350°F

• Put the Quark into a mixing bowl and give it a good stir/beat to loosen it up and make it smooth and creamy.

• Lightly grate the lemon rind on the fine side of a grater. Add to the mixing bowl.

• Juice the lemon and add to the mixing bowl. Tip: Put the lemon in the microwave for 10-30 seconds (depending on wattage). This releases the juice and you get more.

• Add egg yolks and 2 tablespoons of sweetener.

• Give the contents of the mixing bowl a vigorously stir with a big spoon. Make sure the yolks are broken and thoroughly blended in.

• Split the lemon/quark mixture between 4 ramekins. Fill to just over halfway (2/3 max). Use another ramekins rather than over fill.

• If you don’t have ramekins you can put in a pie dish (and portion after it’s cooked). Tip: If you use a pie dish don’t use a small deep one. If you pack this too deep you’ll end up with gooey eggy filling and under-cooked meringue.

• Put on a baking tray and cook for 10 minutes.

Meanwhile, Whilst the ramekins are in the oven……………..

• Put the egg whites in bowl and whisk until you get a white foam that is stiff enough to hold a peak when you remove the whisk.

• NOTE: Don’t use the bowl you’ve just used for the quark unless you’ve washed and thoroughly dried it.

• Gradually add 2 tablespoons of sweetener into the white foam (while still whisking). Don’t tip the sweetener in; sprinkle it like you would do putting it on cereal. Tip: Use powdered sweetener if you can. Granulated will work, powdered is better.

• You can over whisk it, so stop as soon as it is thick and glossy and holds its shape.

• After 10 minutes, take the ramekins out of the oven and gently spoon meringue equally over each one.

• Put back in the oven and cook for 5 minutes.

• Serve chilled.