by Bella Vick & Gaelyn Jacbson
This lovely recipe is submitted by students from Hornsby Girls High School.
Preheat oven to 160° C. Crush biscuits in a plastic bag with a rolling pin. Cut up butter and place in saucepan with crushed biscuits. DO NOT BURN. Press biscuit mix into a 23cm pie plate and refrigerate. Separate eggs and put egg whites to the side. Melt ? cup of Natvia in the microwave. Pour evaporated milk, Natvia and lemon juice into a large bowl and stir well. Add egg yolks and mix thoroughly. Pour mixture into chilled biscuit base and put aside. Beat egg whites till stiff, then gradually beat in Natvia. Spoon meringue on top of lemon mixture. Bake for 10-15 minutes or until meringue is golden.
Cool before serving.
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Serving Size: 1 Serving (116g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 135 | ||
Calories from Fat: 114 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.7g | 17 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 34.7mg | 11 % | |
Sodium 150.8mg | 5 % | |
Potassium 108.7mg | 3 % | |
Total Carbohydrate 3.8g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3.8g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 135
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