Ingredients
Crumble Base
- 3/4 cups plain flour or gluten-free plain flour.
- 1 tablespoon granulated stevia.
- 1/2 teaspoon ground ginger.
- 1 teaspoon vanilla powder.
- 50 g cold unsalted butter, diced.
- 3 tablespoons water.
Lemon Custard
- 6 egg yolks (reserve 2 whites for Meringues).
- 1 egg.
- 1 1/2 tablespoon granulated stevia.
- 2 lemons, grated zest and strained juice.
- 100 g unsalted butter.
Meringue
- 2 egg whites (reserved from Custard).
- 2 tablespoons rice malt syrup.
Directions
- 1. Preheat oven to 160°C/325°F/Gas Mark 3 and line a baking tray with baking paper. To make the crumble base, start by throwing all the ingredients except for the water into a bowl or a food processor. Pulse with the food processor or rub with your fingers until the mixture resembles fine breadcrumbs. Add the water and continue to work the crumbs until small, chunky pieces of dough start to form. Spread them out on the prepared baking tray and bake for 15 minutes or until golden. Remove from the oven and allow to cool before processing again into rough crumbs. Leave the oven on.
2. While the crumble chunks are baking, make the lemon custard. Place the egg yolks, egg and stevia in a dry, heatproof bowl set over a saucepan of simmering water (the water should not touch the base of the bowl, and the bowl should fit snugly over the saucepan). Whisk until the stevia is dissolved and the eggs are lightly beaten, about 30 seconds. Add the lemon zest and juice and continue to whisk for 5-8 minutes, or until the custard is thick enough that when you draw a line with the whisk the line stays. Remove the bowl from the pan and set the custard aside to cool slightly. Once cool enough to touch, add the butter and whisk until melted through.
3. To make the meringue, in another dry bowl whisk together the egg whites and syrup until stiff peaks form - a good test is to turn the bowl upside down for a couple of seconds (carefully at first!) and if the meringue stays in the bowl, it's ready.
4. Place 1/3 cup of the crumble in the base of each jar. Top each base with about 1/4 cup of the lemon custard and a good dollop of the meringue, to about the neck of the jar. Place the jars on a baking sheet and bake for 10-12 minutes or until the meringue tops are starting to turn golden. Serve warm or cool, or screw on the lid and tote.
Note
- You'll need six 250mL mason jars for this recipe.
- The remaining 4 raw egg whites can be stored in the fridge for a few days, covered with cling film, or frozen. They are perfect for egg muggins, omelettes and scrambles.
*This is a special occasion recipe. While rice malt syrup is fructose free, this recipe contains more rice malt syrup than we would usually use and should only be consumed on rare occasions.
Sarah loves to tote things in jars and these individual Lemon Meringue Pies are not only adorable, but have that classic, tangy lemon flavour with a fluffy meringue top. Perfect for your next morning tea or picnic gathering!
Ingredients
Crumble Base
- 3/4 cups plain flour or gluten-free plain flour.
- 1 tablespoon granulated stevia.
- 1/2 teaspoon ground ginger.
- 1 teaspoon vanilla powder.
- 50 g cold unsalted butter, diced.
- 3 tablespoons water.
Lemon Custard
- 6 egg yolks (reserve 2 whites for Meringues).
- 1 egg.
- 1 1/2 tablespoon granulated stevia.
- 2 lemons, grated zest and strained juice.
- 100 g unsalted butter.
Meringue
- 2 egg whites (reserved from Custard).
- 2 tablespoons rice malt syrup.
Directions
- 1. Preheat oven to 160°C/325°F/Gas Mark 3 and line a baking tray with baking paper. To make the crumble base, start by throwing all the ingredients except for the water into a bowl or a food processor. Pulse with the food processor or rub with your fingers until the mixture resembles fine breadcrumbs. Add the water and continue to work the crumbs until small, chunky pieces of dough start to form. Spread them out on the prepared baking tray and bake for 15 minutes or until golden. Remove from the oven and allow to cool before processing again into rough crumbs. Leave the oven on.
2. While the crumble chunks are baking, make the lemon custard. Place the egg yolks, egg and stevia in a dry, heatproof bowl set over a saucepan of simmering water (the water should not touch the base of the bowl, and the bowl should fit snugly over the saucepan). Whisk until the stevia is dissolved and the eggs are lightly beaten, about 30 seconds. Add the lemon zest and juice and continue to whisk for 5-8 minutes, or until the custard is thick enough that when you draw a line with the whisk the line stays. Remove the bowl from the pan and set the custard aside to cool slightly. Once cool enough to touch, add the butter and whisk until melted through.
3. To make the meringue, in another dry bowl whisk together the egg whites and syrup until stiff peaks form - a good test is to turn the bowl upside down for a couple of seconds (carefully at first!) and if the meringue stays in the bowl, it's ready.
4. Place 1/3 cup of the crumble in the base of each jar. Top each base with about 1/4 cup of the lemon custard and a good dollop of the meringue, to about the neck of the jar. Place the jars on a baking sheet and bake for 10-12 minutes or until the meringue tops are starting to turn golden. Serve warm or cool, or screw on the lid and tote.
Note
- You'll need six 250mL mason jars for this recipe.
- The remaining 4 raw egg whites can be stored in the fridge for a few days, covered with cling film, or frozen. They are perfect for egg muggins, omelettes and scrambles.
*This is a special occasion recipe. While rice malt syrup is fructose free, this recipe contains more rice malt syrup than we would usually use and should only be consumed on rare occasions.