Instructions
- Preheat the oven to 180°C and lightly grease a 24cm loose-bottomed tart tin.
- Crush the digestive biscuits into fine crumbs. Whisk the egg white until frothy, then mix with the biscuit crumbs and melted spread.
- Press the mixture firmly into the base and sides of the tart tin. Place on a baking tray and bake for 10–12 minutes, until crisp. Remove from the oven and reduce the temperature to 160°C.
- For the filling, add the lemon juice and zest, cornflour, sweetener and caster sugar to a saucepan. Whisk until smooth, then gradually add the cold water.
- Place over a medium heat and whisk continuously until the mixture bubbles and thickens.
- Reduce the heat and quickly whisk in the reduced-fat spread and egg yolks. Cook for another 4–5 minutes, stirring vigorously, until thick and custard-like.
- Pour the lemon filling into the biscuit case and spread evenly. Leave to cool slightly.
- For the meringue, whisk the egg whites in a clean bowl until soft peaks form.
- Gradually add the caster sugar, one tablespoon at a time, whisking continuously. Sift in the icing sugar and whisk until the meringue is stiff, glossy and smooth.
- Add the cornflour and vanilla extract and whisk for another minute.
- Spoon the meringue over the lemon filling, spreading it right to the edges to seal the filling. Create peaks and swirls with the back of a spoon.
- Bake for 20–25 minutes, until the meringue is lightly golden and crisp.
- Allow to cool for 1 hour, then refrigerate for at least 2 hours before slicing and serving.
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