Little lemony pies

I was in the mood to bake something a bit different this week and came up with the idea of trying to do low in pro points lemon meringue pies. After a bit of research I came up with a recipe - I wasn't sure if it would work but they came out better than I could have imagined!! Amazingly, these are only 1pp each (or 2pp for 2, 4pp for 3). They were quick and easy to make and look fantastic.

INGREDIENTS

BASE:
12 x wonton wrappers, defrosted

FILLING:
2 tblspn sugar
2 tblspn splenda
2 tblspn lemon juice
1 egg yolk
20g cornflour
1/3 cup water
1 tsp low fat spread, melted

TOPPING:
1 egg white
2 tblspns splenda
5g cornflour

Preheat the oven to 180'. Prepare the wonton wraps by spraying both sides with frylite, and pressing each one into the base of a muffin tin. Bake for 5 minutes on 180'c.

To make the filling - mix the cornflour with the water, add the remaining ingredients and blend well with a handblender. Cook in the microwave until thickened, for 1 minute at a time on 'low'. This took me about 3 minutes. Stir after every minute.

To make the topping - whisk the egg white until it begins to thicken. Add the splenda and cornflour and whisk until it forms stiff peaks.

Remove the wonton baskets from the muffin tray and place each one into a paper muffin case on a baking tray. Put a dollop of lemon curd filling into each basket, and top with a spoonful of the meringue. Bake for a further 5 minutes until the meringue starts to brown.

Enjoy!!