It’s been ages since I baked anything half decent and as I’m back on the healthier eating plan I had a go at this Weight Watchers recipe for a recent family party. It was definitely a different take on this British classic although I had to make some adjustments.
Firstly, in the 3 supermarkets I went to I couldn’t get the low fat digestive biscuits so had to buy the normal ones.
Secondly, the recommended amount of biscuits in the recipe for the base, 6, is not enough for the required size 8″ tin. So I ended up doubling the ingredients for the 8″ tin which was perfect but not ideal for the healthier lighter option and Weight Watchers point counters. I do wonder if Weight Watchers test their recipes before uploading to their app because this amount of biscuit base is definitely not enough!
What you need:
7″ pie dish or baking tray
For the base:
1 x egg white, raw
6 x low fat digestive biscuits, crushed
For the filling:
3 level tbsp cornflour
2 x medium lemons, grated zest and juice of
3 tbsp powdered artificial sweetener
2 x medium eggs, whole, raw, separated
2 tbsp caster sugar
What you do:
Preheat the oven to Gas Mark 4/180°C/fan oven 160°C.
First make the base. Lightly whip the egg white until slightly foamy, then stir in the biscuit crumbs.
Tip this mixture into a pie dish/tin and spread out evenly over the base. Bake in the oven for about 5-6 minutes, until set. Remove and leave to cool slightly.
Meanwhile, make the filling. Blend the cornflour with the water in a small non-stick saucepan. Add the lemon zest and juice and bring to the boil, stirring constantly until the mixture thickens. Remove from the heat and add the sweetener. Cool slightly.
Stir the egg yolks into the lemon mixture, including the one left over from making the base. Pour this mixture over the base and return to the oven to bake for 10-12 minutes.
Whilst the filling is cooking, whisk the egg whites in a grease-free bowl until they hold their shape. Add the caster sugar and whisk again until stiff and glossy.
Pile this mixture onto the set filling and return to the oven for 5-6 minutes, until browned.
Top tip: ensure your bowl and mixer beaters are scrupulously clean to give your meringue its best chance!