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