SYN FREE LEMON MERINGUE PIE
- Thread starter Donnie46
- Start date
Kater-tater
Gold Member
I made it and mine was vile, it curdeled and seperated and wasnt edble The meringue part was ok, but soft and bland like an omlette. 
littlemissnaughty
Gold Member
I made this earlier and just had some now, it was gross and ended up in the bin
Not sure what I did wrong but it all curdled and went funny. The meringue part was lovely and I said I would definitely make the meringue again. I thought I might make a lemon jelly and do the meringue on the top.
Not sure what I did wrong but it all curdled and went funny. The meringue part was lovely and I said I would definitely make the meringue again. I thought I might make a lemon jelly and do the meringue on the top.
Grandmaster Melly Mel
Member
This sounds great - am going to try it - thanks.
How about adding a base for 2 syns - here goes - you cann do this a couscous cake alone or add as a base to this.
200ml boiling water with 4oz couscous (stand for 5 mins then add rest of ingredients). Add 4tbsp lc sweetener, 2 beaten eggs, 1 lemon rind and juice, plus 2tbsp lemon curd. Mix well then fry light baking tin and bake at 180 for 30 - 35 mins.
To add as a base to lemon meringue, suggest bake for, say 15 to 20 mins (or until firm), then add lemon mix, bake for further 10 mins, then add meringue and bake for further 5 mins.
I will give this a go, as I think it is worth it for 2 syns.
How about adding a base for 2 syns - here goes - you cann do this a couscous cake alone or add as a base to this.
200ml boiling water with 4oz couscous (stand for 5 mins then add rest of ingredients). Add 4tbsp lc sweetener, 2 beaten eggs, 1 lemon rind and juice, plus 2tbsp lemon curd. Mix well then fry light baking tin and bake at 180 for 30 - 35 mins.
To add as a base to lemon meringue, suggest bake for, say 15 to 20 mins (or until firm), then add lemon mix, bake for further 10 mins, then add meringue and bake for further 5 mins.
I will give this a go, as I think it is worth it for 2 syns.
soccermom
I AM A WEMITT x
Just reading something on another thread where it says the official sw take on using cous cous is that it has to be synned.
I have copied and pasted this.
When using cous cous in cakes it now has a syn value, as it is easy to over eat without it filling you up. SW head office have also confirmed that if cous cous is used like this then 28g = 5 syns,
Saw your recipe and thought that sounds great and then I read this
shame I would have tried that.
Going2be*fab*at40
Silver Member
Donnie - just wanted to say that I made this yesterday and it was absolutely wonderful!!! My husband woofed it down in about 5 seconds!!!
It looks good and tastes even better. Thank you for sharing it! x
It looks good and tastes even better. Thank you for sharing it! x
Grandmaster Melly Mel
Member
Back again - made this for first time with couscous base. Couscous is free on green and extra easy days.
Was yummy, and hubbie loved it too, so will definately make it again.
Thanks for the idea.
Was yummy, and hubbie loved it too, so will definately make it again.
Thanks for the idea.
soccermom
I AM A WEMITT x
sorry Mel not when used in a cake or as a base, it is now synned in that format regardless of the plan you are on.
Just wanted to point it out in case it hindered your weight loss x
Yummymummyuk
Full Member
Lemon Meringue
Are you sure this is syn free? I have read on other threads that you have to syn things that you are substituting for flour like cous cous and chick peas in cakes, and nachos made with pasta, this is according to SW head office apparently!
Also not sure why people are putting quark, fromage fraiche or similar in Lemon meringue. The filling is normally just made with eggs, lemon juice, water, sugar and corn flour to thicken?
This is a recipe from an old WW cook book I have. I am sure there is someone out there who can convert it. Mind you even if you still use cornflour (14 syns), that's 3.5 syns per portion. Using sugar (12 syns) they are total 6.5 syns (I think I have got that right). I am still not convinced that sweeteners are any good for you.
3 tbs corn flour
150ml water
juice and rind of 2 lemons
4 tbs caster sugar (or 2 tbs Splenda in the filling and 2 tbs sugar in the merigue)
2 eggs separated
Preheat oven to 180C/350F/Gas 4
Mix cornflour with the water in a saucepan. Add the lemon juice and rind and bring to the boil, stirring all the time until the mixture thickens. Remove from the heat and stir in 3 tbs sugar.
Leave to cool slightly and then stir in the egg yolks. Make sure that the mixture is sufficiently cool or the yolks will scramble.
Divide between 4 overproof dishes and place on a baking tray. Bake in the oven for 5 mins.
Mean while whisk the egg whites until they hold their shape. Sprinkle in the remaining 1 tbs sugar and whisk again until stiff and glossy.
Pile an equal amount of meringue on top of each dish. Return to the oven and bake for 10 mins, or until the meringue is brown and crisp on the outside and like marshmallow inside.
Are you sure this is syn free? I have read on other threads that you have to syn things that you are substituting for flour like cous cous and chick peas in cakes, and nachos made with pasta, this is according to SW head office apparently!
Also not sure why people are putting quark, fromage fraiche or similar in Lemon meringue. The filling is normally just made with eggs, lemon juice, water, sugar and corn flour to thicken?
This is a recipe from an old WW cook book I have. I am sure there is someone out there who can convert it. Mind you even if you still use cornflour (14 syns), that's 3.5 syns per portion. Using sugar (12 syns) they are total 6.5 syns (I think I have got that right). I am still not convinced that sweeteners are any good for you.
3 tbs corn flour
150ml water
juice and rind of 2 lemons
4 tbs caster sugar (or 2 tbs Splenda in the filling and 2 tbs sugar in the merigue)
2 eggs separated
Preheat oven to 180C/350F/Gas 4
Mix cornflour with the water in a saucepan. Add the lemon juice and rind and bring to the boil, stirring all the time until the mixture thickens. Remove from the heat and stir in 3 tbs sugar.
Leave to cool slightly and then stir in the egg yolks. Make sure that the mixture is sufficiently cool or the yolks will scramble.
Divide between 4 overproof dishes and place on a baking tray. Bake in the oven for 5 mins.
Mean while whisk the egg whites until they hold their shape. Sprinkle in the remaining 1 tbs sugar and whisk again until stiff and glossy.
Pile an equal amount of meringue on top of each dish. Return to the oven and bake for 10 mins, or until the meringue is brown and crisp on the outside and like marshmallow inside.
Last edited:
kookiethekat
Full Member
This looks yummy, I am going to make this tonight
elly140706
New Member
hi donnie which recipe did u use for the rest of the pies?
x
x
elly140706
New Member
which recipe did u all use?
x
x
