Low Syn Bite Size Lemon Meringue Pies | Slimming World

Before we get to the recipe for the Low Syn Bite Size Lemon Meringue Pies we need to mention sweeteners.

sponsored-postLow Syn Bite Size Lemon Meringue Pies | Slimming World

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

As you will probably know Slimming World have brought out some new recommendations regarding the syn value of granulated sweeteners. Slimming World have confirmed what this change means.

Where there is 1 tbsp or more being used per serving they recommend members count 0.5 Syn per tbsp. If using smaller amounts, like a pinch or teaspoon, there’s no need to worry about Syns at all.

The recipe for this Low Syn Bite Size Lemon Meringue Pies uses 2 tablespoons of Sukrin in the meringue, and whilst we use 3 tbsp in the Lemon Curd we are only using 12-18 teaspoons from the whole batch. This amount of Lemon Curd will contain well below a tablespoon of sweetener.  This recipe is divided into 12 portions. That’s less than 1/4 of a tablespoon of sweetener per portion, so there’s no need to add any syns on for the sweetener itself.
Now that’s out of the way let’s talk about the Low Syn Bite Size Lemon Meringue Pies.

We’ve used wholemeal bread for the base, but rather than using it as your HEB we’ve decided to syn it. Who wants to be bothered working out what Healthy Extras you’ve had and what you have left when you’re enjoying yourself?

Low Syn Bite Size Lemon Meringue Pies | Slimming World

To make the bases for these Low Syn Bite Size Lemon Meringue Pies we used a large Warburtons medium sliced Wholemeal loaf and cut out the shapes with a Frylight lid. 12 discs of wholemeal bread at 2mm is approx 45g – 4.5 syns (we’re working on the proviso that 60g of wholemeal bread = 6 syns) Also, don’t forget different brands may vary in weight. To make sure we get the correct weight we always weigh the bread after we’ve cut out the circles.

The Lemon Curd for this recipe is just your bog standard Slimming World version, but I decided to omit the Quark, but if you want to add it there shouldn’t be any issues.

Low Syn Bite Size Lemon Meringue Pies | Slimming World

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To make the cups you need one of these Mini Muffin Trays from Amazon. They are essential for making these Low Syn Bite Size Lemon Meringue Pies, and we’ve used it for nearly all of our other canapés.

1 Syn Mince Pies | Slimming World

 

The second essential ingredient is Frylight! The lid of the bottle is just the right size to cut out the discs of bread. And we need the frylight itself to stop things from sticking, there’s nothing worse than things sticking to oven trays!

Frylight Find Out More

 

And the third essential ingredient is a decent rolling pin. You need to make sure the bread is an even thickness. We use one of these nifty rolling pins from Joseph Joseph, which you can find on Amazon.

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Low Syn Bite Size Lemon Meringue Pies | Slimming World

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Rating: 5
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Servings

Prep Time

Cooking Time

Pies 10 minutes 5 minutes

Calories

Weight Watchers

Slimming World 

32kcal 1

Smart Points

0.5

Syns

Per Pies Per Pies Per Pies
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INGREDIENTS
Please don't take a screenshot. These recipes are updated often!
  • For the Pies
  • 2 slices Wholemeal Bread we used a large Warburtons medium sliced wholmeal loaf cut into 12 discs using a Frylight lid - 4.5 syns
  • 12 tsp Lemon Curd This can be made up in advance and stored in the fridge
  • 12 Homemade Mini Meringues you can use shop bought ones but remember to syn them
  • For the Lemon Curd - This can be made in advance a kept in the fridge for a few days
  • 3 tbsp Granulated Sweetener
  • 1 Lemon juice and zest
  • 2 large Eggs
  • 55 g Quark optional
  • For the Mini Merginues - can be made in advance and stored in an airtight container for ages
  • 1 Egg white only
  • 2 tbsp Granulated Sweetener

INSTRUCTIONS
To make the Pies
  1. Preheat the oven to 200°C
  2. Remove the crusts from the bread, then roll each slice out so they are 2mm thick
  3. Using a Frylight lid, cut out 12 discs of bread (see the notes above for syn values for these)
  4. Spray the tin with Butter Frylight and push the discs of bread in the holes to make little cups. You'll have to press firmly as they'll probably bounce back
  5. Spray again with the Butter Frylight and place in the oven for 4 - 5 minutes until they are starting to colour and crisp. Allow to cool
  6. Fill each case with some cold lemon curd. You'll need about 1 teaspoons in each case, but you can as much as you want
  7. Top each one with a Mini Meringue and serve
To make the Lemon Curd
  1. Place the grated lemon rind and sweetener into a bowl In another bowl, whisk the lemon juice and eggs together, then pour the mixture over the sweetener
  2. Place the bowl over a pan of barely simmering water, stirring frequently until thickened (it should take around 5-8 mins)
  3. Allow to cool slightly, and then mix in the Quark / Fromage Frais, whisking until smooth
  4. Allow to cool, before storing in the fridge
To make the Mini Meringues
  1. Pre heat the oven to 100°C
  2. Make sure your bowl and whisks are clean and dry
  3. Whisk the egg white until it forms soft peaks. You will need an electric whisk for this
  4. Continue whisking and add the sweetener a little at a time until it has dissolved. The meringue needs to be at stiff peak stage, so you should be able to hold the bowl upside down without it falling out
  5. Put the meringue in a piping bag fitted with a star nozzle
  6. Pipe out small swirls of meringue onto a tray lined with baking parchment. You should get about 24 out of the mix
  7. Bake for 20 - 25 minutes, then when they start to firm up turn the oven off. Leave the tray inside until the meringues are hard and crispy. They will colour slightly, but shouldn't be too brown
  8. Any leftover meringues can be stored in an airtight container for quite a while (I've had some stored for a couple of weeks at least)

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RECIPE NOTES
IMPORTANT INFORMATION

Syn values given are correct at time of writing but may not always be accurate.

This website is UNOFFICIAL and in NO WAY part of or representative of Slimming World. 

We’re aren’t trained by Slimming World nor authorised to give Slimming World advice. Should any advice given here should not replace the advice of your Slimming World consultant.

Ideally, you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

We kindly ask that you share this recipe via the share buttons and not via screenshots. 

As our recipes change often in accordance with syn value changes, we want to ensure that they're as accurate as possible at all times. 

If you use or re-create our recipes we kindly ask:

  • That you credit us by not only screenshot but linking to our original recipe post
  • You don't reproduce the recipe in full
5 Comments
  1. not sure if you are aware that sw now say that artificial sweteners are to be synned at 1/2 a syn per tbl spoon, although it is still free if just having one or two spoons in your tea/coffee because of the carrier agent in it, not sure if this also aplies to sukrin as i dont use it

    1. Hi Judith,

      If you take a look at the first part of this post you’ll see we have already addressed this, and explained that we will be adjusting any recipes if necessary when the info from Slimming World has been given out to everyone. We haven’t heard anything regarding the changes from our consultant yet, but I contacted SW directly and was told that all groups will be informed of the changes next week. So that is when any changes will be made

    2. Hi Judith,

      If you take a look at the first paragraphs of the post you’ll see we have already addressed this and explained that we will be adjusting any recipes if necessary when the info from SW has been given out to everyone. We haven’t heard anything from our consultant regarding the changes yet, but I contacted SW directly a couple of days ago and was told that all groups will be informed of the changes this coming week. That is when any necessary changes will be made

  2. Hi Judith

    If you take a look at the first paragraphs of the post you’ll see we have already addressed this and explained that we will be adjusting any recipes if necessary when the info from SW has been given out to everyone. We haven’t heard anything from our consultant regarding the changes yet, but I contacted SW directly a couple of days ago and was told that all groups will be informed of the changes this coming week. That is when any necessary changes will be made

  3. If I make the mince pies the night before will they still be ok want to make them for Christmas taster next morning 8.00am

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