I would never have thought that it would be possible to make a sugar-free lemon meringue pie. So the recipe from the book ‘I Quit Sugar for Life’ by Sarah Wilson really caught my eye. I also loved the concept of using small jars. The recipe has three components which seem intimidating at first sight. However, it was easier than I envisioned considering that it was my first time making a meringue from scratch.
Ingredients (makes 4-6):
3/4 cup plain flour
1 tbs granulated stevia
1/2 tsp ground ginger
1 tsp vanilla essence or powder
50g unsalted butter, diced
3 tbs water
6 egg yolks (reserve 2 whites for meringue)
1 1/2 tbs granulated stevia
grated zest and strained juice of 2 lemons
100g unsalted butter
2 egg whites (reserved from custard)
2 tbs rice malt or maple syrup
Preheat the oven to 160C and line a baking tray with baking paper. To make the crumble base, throw all ingredients except the water into a food processor or bowl. Pulse with the food processor or rub within your fingers until the mixture resembles fine breadcrumbs. Add the water and continue to work the crumbs until small, chunky pieces of dough start to form. Spread them out on the already prepared baking tray and bake for 15 minutes or until golden. Remove from the oven and allow to cool before processing again into rough crumbs. Leave the oven on.
While the crumble is baking, make the lemon custard. Combine the egg yolks, egg and stevia in a dry, heatproof bowl set over a saucepan of simmering water (the water should not touch the base of the bowl, and the bowl should fit snugly over the saucepan). Whisk the mix until the stevia is dissolved and eggs are lightly beaten, about 30 seconds. Add lemon zest and juice; continue to whisk for 5-8 minutes, or until custard is thick enough that when you draw a line with the whisk the line stays. Remove the bowl from the pan and set custard aside to cool slightly. Add the butter and whisk until melted through.
To make the meringue, in another dry bowl whisk egg whites and rice malt or maple syrup until stiff peaks form.
Place 1/3 cup of the crumble into the base of a 250ml mason jar. Top with 1/4 cup of custard and a good dollop of the meringue, to about the neck of the jar. Repeat with the remaining mixture. Place the jars on a baking sheet and bake for 10-12 minutes or until the meringue tops are just golden. Serve warm or cool, or screw on the lot and tote.