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Syn Free Lemon Meringue Pie

Syn Free Lemon Meringue Pie

Use an electric shaker. You can do this by hand but it will take some time and you will get a much lighter meringue with an electric whisk.


  • 4 tbsp Sweetener
  • 1 Tub Quark (250g)
  • 1 lemon
  • 3 Eggs (Medium)


  1. Grate lemon zest and juice.
  2. Separate the egg whites/yolks.
  3. Preheat oven to 180°C / 350°F
  4. Put the Quark in a mixing bowl and stir/shake it well to loosen it up and make it smooth and creamy.
  5. Lightly grate the lemon zest on the fine side of the grater. Add to mixing bowl.
  6. Squeeze the lemon and add it to the mixing bowl.
  7. Tip: Microwave the lemon for 10-30 seconds (depending on wattage). It releases the juices and you get more.
  8. Add the egg yolks and 2 tablespoons of sweetener.
  9. Stir the contents of the mixing bowl vigorously with a large spoon. Make sure the egg yolks are cracked and well mixed.
  10. Separate the lemon/quark mixture between the 4 ramekins. Fill up to more than half (maximum 2/3). Use another ramekin instead of overfilling.
  11. If you don't have ramekins on hand, you can put them on a pie plate (and some once they're done).
  12. Tip: If you're using a pie pan, don't use a small, deep one. If you pack it too deep, you'll end up with a sticky egg filling and undercooked meringues.
  13. Place on a baking sheet and cook for 10 minutes.
  14. *While in the oven*
  15. Place the egg whites in a bowl and beat until you get a white foam that is stiff enough to hold the peaks when you release the whisk.
  16. Tip: Don't use the bowl you just used for the quarks unless you've washed and dried them thoroughly.
  17. Gradually add 2 tablespoons of sweetener to the white foam (while still stirring). Do not add sweeteners; sprinkle as you would with cereal.
  18. Tip: Use a powdered sweetener if you can. Granulation will work, powder is better.
  19. You can beat it too long, so stop it as soon as it's thick and shiny and has retained its shape.
  20. *This is where the electric whisk comes in handy otherwise you can still stir when the lemon filling needs to come out of the oven*
  21. After 10 minutes, remove the ramekins from the oven and gently spoon the meringues evenly over each ramekin.
  22. Put back in the oven and cook for 5 minutes.

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