Pootler
Full Member
I was going to make the syn-free lemon mousse from the puddings book today. Then I found out half way through that hubby had brought home strawberry jelly instead of gelatine. Oops. 
I had the lemon and egg bit done already so I McGyvered it into a lemon meringue pie. :happy036:
It makes 4 generous portions at 4 syns a portion.
I found it a bit too tart and lemony with 2 lemons - I'll use just one lemon next time, or add less of the rind. If anyone knows of other ways to improve it, please post!
INGREDIENTS
4 eggs
juice and finely grated rind of 2 small lemons
3 weetabix, crumbled
40 g low calorie margerine (Mine is 25 kcal per 10 g)
sweetener - don't know the amount. Just chucked in what looked right!
METHOD
1. Separate the eggs. Put the yolks in a bowl with some sweetener, and the lemon juice and rind. Put the bowl over a pan of boiling water and stir with a whisk for about 15 minutes until it looks like a wobbly custard.
2. Melt margerine. Stir in crumbled weetabix and some sweetener.
3. Spray a small oven proof dish with Fry-Light. Press the weetabix mixture into the bottom to make a base.
4. Spread the lemony custard over the base.
5. Add some more sweetener to your egg whites. Whisk until it forms soft peaks. Spread this over the custard.
6. Bung in a low oven (about 150 c) for 10-15 minutes.
I had the lemon and egg bit done already so I McGyvered it into a lemon meringue pie. :happy036:
It makes 4 generous portions at 4 syns a portion.
I found it a bit too tart and lemony with 2 lemons - I'll use just one lemon next time, or add less of the rind. If anyone knows of other ways to improve it, please post!
INGREDIENTS
4 eggs
juice and finely grated rind of 2 small lemons
3 weetabix, crumbled
40 g low calorie margerine (Mine is 25 kcal per 10 g)
sweetener - don't know the amount. Just chucked in what looked right!
METHOD
1. Separate the eggs. Put the yolks in a bowl with some sweetener, and the lemon juice and rind. Put the bowl over a pan of boiling water and stir with a whisk for about 15 minutes until it looks like a wobbly custard.
2. Melt margerine. Stir in crumbled weetabix and some sweetener.
3. Spray a small oven proof dish with Fry-Light. Press the weetabix mixture into the bottom to make a base.
4. Spread the lemony custard over the base.
5. Add some more sweetener to your egg whites. Whisk until it forms soft peaks. Spread this over the custard.
6. Bung in a low oven (about 150 c) for 10-15 minutes.
