Cholesterolfree lemon pie – an ocean of lightness

You might be just like me… afraid by the idea of making your own pastry. This is something which always terrified me. Previous experiences made me totally ill at ease with this exercise. Marion and her blog gave me the confidence to try again and not to surrender. And that is a real success.

This reminds me of something we should all apply to our life even if it is hard sometimes. I had a management teacher telling us that 1+1=3 because the power of the two together equals the work 3 people would create independantly. This is a really good news for me because I used 3 blogs to come out with this cholesterolfree lemon pie. The most tempting dessert in the bakery… the one that makes you give in temptation sometimes… the one you secretly hide because you don’t want anybody to see you just ate it up. But come on, the lemon smells so good,there are still a couple of crumbles around your lips and your fingers are so sticky with meringue that nobody will ever believe that you just bumped into a tree and some bark pieces got stuck on your face, therefore you tried to hold yourself up covering your hands with sap and a nice pedestrian seeing you so miserable offered you a aspirine with lemon flavor. Anyways, that sounded extremely fake. So just come home and bake the healthiest lemon pie you’ve ever baked!


Cholesterolfree lemon pie– 6 persons – 1 hour :

Shortcrust pastry: (original recipe here)

– 150 g ( 1 1/4 cup) flour;

– 50g (2/3 cup) corn starch;

– 70 g (1/3 cup) margarine –  I use the special one against cholesterol;

– 1 pinch of salt;

– water


Melt the margarine (for me 40seconds in the microwaves).  In a big bowl put the flour, the corn starch, the salt and add the margarine. Mix slowly with a fork adding a bit of water little by little in order to obtain a ball.

Leave in the fridge for about 30 minutes.

Bake blind for 15 minutes (200°C or 400°F). I use the technique of the aluminium crown. Place an aluminium crown on the border of the pastry so that it won’t fall when baking. Sprinkle the bottom with a bit of sugar. 


The lemon curd: 

– 1 lemon: its juice (75mL – 1/3 cup) and its zest;

– 100 g (1/2 cup) brown sugar ;

– 100 mL (1/3 cup + 1 table spoon) low fat milk;

– 9 teaspoons potato starch;

– 120g (1/2 cup) margarina – I use the special one against cholesterol.

Melt the margarina. Add the sugar, the zest and the lemon. Mix slowly. Add the potato starch and strongly whip for 3 minutes  (but without any electric device or that would alter the effect of the potato starch to thicken the mixture). Add the milk and blend.

Put the mixture into a saucepan and warm it on low fire. Add 5g of agar agar and let it warm on low fire for 4 minutes or until the mixture thickens.

Let it cool down for several minutes and pour it on the pasty.


The meringue:

– 4 egg whites (I want to remind you that egg whites are neutral for cholesterol, this is why we can use them);

– 250g ( 2 1/2 cup) sugar;

– 1 pinch of salt

Beat the egg whites with the pinch of salt. When they start taking a cream shape, add the sugar little by little and keep on whipping. This will look shiny.

Then spread it over the pie or put it nicely on the pie with an icing bag.

Put the pie in the oven and activate only the upper part of the oven at 180°C. The point is to brown the meringue. You have to be VERY careful and watch it…it should brown after about 3-4 minutes. Then take it immediately out. It’s ready 🙂



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