Low-fat lemon and lime meringue pie recipe

By Kate Belcher

Serves 6
Takes 1 hour 15 minutes, plus chilling and cooling
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The pastry is much lower in fat than usual and the filling and meringue are made using fructose, a naturally sweet fruit sugar that means you use less than if using normal sugar.

Ingredients

Finely grated zest and juice of 1 large lemon
Finely grated zest and juice of 1 lime
55g cornflour
3 large eggs, separated
145g natural fruit sugar (we used Fruisana from major supermarkets)

For the pastry

220g plain flour, plus extra for dusting
3 tbsp vegetable oil

Method

1. Make the pastry. Sift the flour with a pinch of salt into a large bowl. Add the vegetable oil and enough cold water (about 5-6 tablespoons) to just mix to a dough – don’t be tempted to overwork it! Turn out, wrap in cling film and pop in the freezer to chill for 15 minutes. Divide the dough into 6 pieces and roll out each piece on a lightly floured surface. Use to line 6 x 10cm individual tart tins or roll out all of the pastry together and use to line a 23cm shallow tart tin. Prick the pastry all over with a fork and freeze for 15 minutes.
2. Meanwhile, make the filling. Put the zests and juices into a saucepan. Mix the cornflour with 4 tablespoons of cold water to a smooth paste, then add to the pan. Stir in 400ml boiling water, place over a low heat and cook, stirring continuously, for 3-4 minutes, or until thick and smooth. Remove from the heat.
3. In a large bowl, cream together the yolks with 85g of the fruit sugar until it has dissolved, then stir in the lemon filling until smooth. Set aside.
4. Preheat the oven to 190_C/fan170_C/ gas 5. Fill the pastry cases or case with baking paper and beans and bake for 15 minutes. Remove the paper and beans, return to the oven for 5-8 minutes or until turning golden. Set aside. Turn the oven temperature up to 200_C/fan180_C/ gas 6. Beat the lemon filling again until smooth and tip into the pastry cases or case. Level the surfaces or surface and cool completely.
5. Make the meringue. Put the egg whites into a large bowl and use an electric hand whisk to beat until soft peaks form. Gradually whisk in the remaining fruit sugar, until you have a stiff, glossy meringue. Pile onto the pies or pie, peaking the meringue with the spoon as you go. Put in the oven for 3-4 minutes, or until the meringue is turning golden in places. Serve while warm or leave to cool.