Reviews 101

For a 9 in prepared pie crust

For the filling:

2 large lemons
40g/1Ѕoz cornflour (this is what we call corn starch)
300ml/10fl oz water
2 egg, yolks only
75g/3oz xylitol

For the meringue:

3 egg, whites only
120g/4Ѕoz xylitol

Method
1. Lower the oven heat to 150C/300F/Gas 2.
2. To make the filling measure 10fl oz/275ml cold water into a jug,
and spoon the cornflour and xylitol into a bowl. Add enough of the
water to mix the cornflour to a smooth paste.
3. Pour the rest of the water, and the lemon zest into a small pan.
Let this come to the boil then slowly pour it onto the cornflour,
carefullly mixing it until you have a smooth paste.
4. Return the mixture to the saucepan and bring back to the boil, still mixing.
5. Simmer very gently for about one minute, stirring all the time to
prevent it from catching. Then remove the pan from the heat and beat
in the egg yolks and lemon juice.
6. Pour the lemon mixture into the pastry shell and spread it out evenly.
7. For the meringue, whisk the egg whites in a large bowl with an
electric whisk until they form stiff peaks. Whisk in the xylitol, a
spoonful at a time, whisking well and at a high speed between each
addition. Spoon the meringue over the top of the lemon filling,
spreading it out evenly and swirling it into peaks. Make sure there
are no gaps.
8. Bake at the lower oven temperature for about 45 minutes for the
23cm/9in pie until the meringue is crisp and pale beige on the outside
and soft and marshmallowy underneath.
9. Serve warm or cold.