I made this recently and it was delicious.
Lemon Curd
Juice and grated peel of two lemons
100 gms fibre sugar
50 gms butter
2 eggs beaten
Melt the butter with the sugar, peel and lemon juice in a bowl over a pan of simmering water.
When the butter has melted whisk in the beaten eggs.
Keep gently stirring the mixture until it thickens like custard. Mine took about 10 minutes. Leave to cool.
Pastry Base
I made the rich shortcrust pastry but I think next time I’ll just make the standard pastry. https://www.lonjevity-foods.com/copy-of-apple-pie I don’t have a blender so just rubbed the fat in by hand and it was ok, a bit crumbly but workable. I also add a few drops of vinegar to my pastry water. It’s a tip given to me by my grandmother and I’ve always made good pastry so I assume it works!
Roll the pastry out to fit a 7 inch tin, mine crumbled a bit but I just pressed in pieces to seal it up.
I baked the pastry case blind for approx 20 mins at 170 then removed the covering and cooked for a further 5 minutes.
When the pastry case is cool add the lemon curd (assuming you haven’t eaten it spread on some fibre bread toast!!)
Meringue
2 Egg Whites
2 Tablespoons of fibre sugar.
Whisk the egg whites until fluffy but not dry then carefully stir in the sugar a spoon at a time.
Carefully spread the meringue mixture over the lemon pie. Cook for approx 30 minutes at 170 until lightly browned.
Eat straight away or leave to cool. Mine kept very well for a few days in the fridge. The pastry stayed crisp as well.
I read somewhere that cream of tartar is good in meringues with sugar substitutes but it looks like you have done well without! I’ll try this.