Luscious Lemon Meringue Pie



This pie is absolutely delicious and yet will not pile on the pounds.  It is quick and easy to make as well!



600 ml skim milk

rind and juice of 4 lemons (organic unwaxed)

3 tablespoons of cornflour

4 eggs – separated

5-6 tablespoons of Xylitol


1 tablespoon oatmeal bran

1 tablespoon 0% fat yogurt

1 egg


Mix the oatmeal bran with yogurt and egg and spread over base of round pie dish.  Don’t worry if it does not cover the entire dish.  Put into oven for about 10-15 minutes  at 180C until it has risen slightly and is cooked.

Heat the milk on the stove with the rind of 4 lemons until hot but not boiling.  Meanwhile, mix the cornflour with lemon juice in another bowl until smooth.   Separate eggs, put whites aside and beat the yolks with 2 tablespoons of Xylitol.  Add a tablespoon of the hot milk to the cornflour and egg mixes, and mix before adding back into the hot milk on the stove.  Continue stirring until the mixture thickens, but make sure it doesn’t boil or the egg will curdle.

Pour this mixture into the pie dish and put back into the oven for about 10 minutes.  When ready take it out and let it cool for about 1 hour.

Beat the egg whites until stiff then add 4-5 tablespoons of Xylitol until it tastes sweet and the mixture is firm.   Spread onto the top of the lemon mixture, forming little peaks.  Place into the oven for about 10-15 minutes until the tips are brown.  Take out and put in the fridge for a couple of hours to cool.