TANGY LEMON MERINGUE PIE
INGREDIENTS:
7 tbsp. cornstarch
1 1/2 cup warm water
3 eggs, separated
2 tbsp. margarine or butter
1/2 cup granulated fructose or 12 packed sugar substitute
1 tsp. thinly sliced and snipped or grated lemon zest
1/2 cup fresh lemon juice
9-inch prebaked pie crust, thoroughly cooled
1/4 tsp. cream of tartar
1/2 tsp. fructose (optional)
PREPARATION:
1. Preheat oven to 350° F.
2. In a 3-cup saucepan, mix cornstarch with just enough cold water to
allow you to stir it together until smooth. Gradually stir in warm water
and cook over direct medium heat, stirring constantly until thick and
clear. Remove from heat and cool slightly. Beat egg yolks well. Set
whites aside. Stir half of the cornstarch mixture into yolks, mix, and
pour into the saucepan. Cook over low heat 2 to 3 minutes, stirring
constantly. Stir in margarine and remove from heat. Add 1/2 cup
fructose, lemon zest, and juice. Stir until smooth. While hot, do a
taste test. Add more sweetener or lemon juice if needed, but not too
much. Filling should be thick. Cool slightly and then pour into pie
crust.
3. Beat egg whites until frothy. Add cream of tartar, beat, and
gradually add 1/2 teaspoon fructose, beating until meringue stands in
firm, glossy peaks. Spread meringue on cooled filling, making sure it
touches inner edge of crust around pie. If it does not touch, it will
shrink away while baking.
4. Bake for 15 minutes until delicately browned. Cool and then chill
before serving. Serves 8
'Look up to God with gladness and smile. Your face will never blush with
shame.'
~Angelique~
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