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–+ servings

Bite Size Lemon Meringue Pies

  • Prep Time
    10 MINS
  • Cook Time
    5 MINS
  • KCals 32
  • Carbs 2G
12 Servings

Ingredients

For the Pies

  • 2 slices wholemeal bread we used an 800g, medium sliced, wholmeal loaf cut into 12 discs
  • 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 add the calories/Points

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. Cut out 12 discs of bread.
  4. Spray the tin with low calorie cooking spray 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 low calorie cooking spray 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)

Enjoy!

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