Method : 10 minutes
Cooking time : 20 minutes
Resting time : 2 hours
Dukan Phase : Cruise PP/PL
For confectioner’s custard : 1 lime – 3 eggs – 2 tbsp liquid sweetener – 2 tbsp cornflour – 30 cl skimmed milk – 1 tbsp lemon meringue pie flavouring – 2 gelatine sheets
Mix up the 10 tbsp of Oat Bran with 5 tbsp of Wheat Bran. Put the oats mix together with 3 tbsp of Maizena flour (tolerated food) and 2 tbsp of your favorite sweetener in a bowl.
Add 4 tbsp of skimmed milk, 4 tbsp of water and 10 drops of butter flavoring. Mix it up. Add an egg, 2 tbsp of fat-free cheese strainer and toss it all until your dough gets a homogeneous consistency.
Put the dough along a cake pan. Cook it up in the oven (180°) for 15 minutes.
Grate a lime and keep the zest for later, trying to avoid the white part of it. Squeeze it and mix the lime juice with the zests with 3 eggs in a saucepan.
Add 2 tbsp of liquid sweetener, 2 full tbsp of Maizena (tolerated food) and whisk it all.
Pour 30 cl. (about 1 teacup) of skimmed milk and 1 tbsp of lemon meringue pie flavouring.
Bring it gradually to boiling, incessantly stirring it with a wood spoon.
Take it out from heat at first bubble; add 2 sheets of gelatin drained (softened for 5 minutes in cold water beforehand) and let it cool down.
Taste it to readjust its sweatiness according to personal taste.
To end this marvelous lemon Meringue pie
Pour the custard on the already cooked pie, decorating it with some lime zests if you feel like. Then let it get cold inside the fridge during a couple of hours. After that it is all yours!