I have been dreaming of Lemon meruing pie! I made the base with some Heritage Snaptastic Ginger Nut biscuits which seem fine. I don’t get the sugar high/low from them. I used about eight biscuits and a handful of Porrige oats with wheat germ. Then used about 4oz of butter in a small saucepan to bind them together, rather like a cheesecake base.
I made the filling with date syrup, and two lemon zest, one lemon juice. I did give the lemons a quick dunk in hot water and a good wipe, in case there was any wax on them. I made all that yesterday, so the lemony flavour could develop. Then I made the meruing topping with Coconut flower nectar today and baked it.
As a first attempt I am very pleased with the result. The filling went lumpy for some reason, but if the taste is ok I can sort that out. The date syrup does change the colour to a sort of dusky rose, but it should taste like a slightly caramelised lemon. I found I wanted a couple of twists of salt in the meruingue to bring out the flavour of the syrup and the eggyness of the egg whites, also to sweeten it. Bizarre when you leave refined sugar behind. I just can’t tolerate the roller coaster sugar highs and lows.
I never got around to taking a photo of a slice. I managed about four mouthfuls then found it too sweet.. the idea is ok. I need to come up with a different solution for the meruingue. It is meruing, but not as anyone would know it. Then the syrup separated out from it and soaked the pie, so it had a soggy base. I am wondering if meruing cooks without sugar, probably not... perhaps either gelatine or cornflour might set it. I will try with any spare egg whites I might have, and make the meruing separately and slide it on top of the pie. I must have Lemon Meruing Pie!