Recipe
Lemon meringue pie
Ingredients**
- 1 recipe of shortcrust pastry
- 1 jar of lemon curd
- Low protein meringue
Method
- Line a 8 inch/20cm loose bottom tart dish with the pastry.
- Prick the bottom with a fork. Blind bake for 10–15 minutes.
- Allow to cool.
- Once cooled, add a jar of lemon curd.
- To make the meringue see our meringue recipe page.
- Top the lemon curd with the low protein meringue.
- Bake at 180°C for 10–15 minutes until the meringue is golden brown.
Chef's tips:
- Lemon meringue pie is best served fresh. To save time you can make the pastry ahead and freeze it until you are ready to bake.
- Be careful that the meringue doesn’t catch the top of the oven and burn.
This recipe is intended for patients who have been prescribed Loprofin by a healthcare professional.
The Loprofin range are Foods for Special Medical Purposes for the dietary management of inherited metabolic disorders and other conditions requiring a low protein diet, and must be used under medical supervision.
* The protein content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and product labels.
**Allergens may be present, please check individual ingredients and product labels. If concerned about allergens, please contact your healthcare professional.
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Where to find us
- All Nutricia products listed on this website are Foods for Special Medical Purposes and should be used under medical supervision. Nutricia Limited is a company registered in England and Wales with company number 00275552. VAT Number GB436975115
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