Old Fashioned Lemon Meringue Pie
|Baked pastry shell||1|
|Granulated fructose||3⁄4 Cup (12 tbs)|
|Water||1 Cup (16 tbs)|
|Cornstarch||1⁄2 Cup (8 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Egg yolks||4 , slightly beaten|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Grated lemon rind||2 Teaspoon|
|Cream of tartar||1⁄4 Teaspoon|
|Granulated fructose||2 Teaspoon|
|Granulated sugar||2 Teaspoon|
Combine the 3/4 cup (190 mL) of fructose, the 1 cup (250 mL) of water, and salt in a saucepan.
Stir and cook until boiling.
Combine cornstarch and the 3/4 cup (190 mL) of water in a shaker botde or small bowl, and mix thoroughly.
Stir cornstarch mixture slowly into boiling fructose mixture.
Cook until thick and clear.
Remove from heat.
Combine beaten egg yolks and lemonjuice.
Stir into thickened hot mixture.
Return to heat and continue cooking, stirring constantly until mixture boils rapidly again.
Remove from heat; then stir in margarine and lemon rind.
Cover and cool to lukewarm.
Transfer to baked pastry shell.
For meringue: Combine egg whites and cream of tartar in a mixing bowl, and beat until frothy.
Combine the 2 tsp (30 mL) of fructose and the sugar replacement in a small cup.
Continue beating egg whites, gradually adding combined sweeteners, until stiff.
Pile meringue on top of lemon filling in pastry shell.
Spread evenly over filling, including crust of shell.
Bake at 325°F (165°C) for about 5 minutes or until lightly browned.
Move pie to rack and cool completely.