Meringue Tart Lemon Pie
|Meringue pie shell||1|
|Skim milk||1 Cup (16 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Egg yolks||3 , beaten|
|Granulated sugar/1/2 cup granulated fructose||3⁄4 Cup (12 tbs)|
|Lemon peel||1 Teaspoon, grated|
Combine milk, lemon juice, cornstarch, vanilla, and salt in a saucepan. (Mixture will appear curdled.) Cook and stir over medium heat until mixture is consistency of heavy cream.
Pour a small amount of hot mixture into beaten egg yolks.
Stir slightly; then pour egg yolks into hot mixture.
Return to heat and cook until mixture is thick.
Stir in sweetener of your choice and grated lemon peel.
Remove from heat and cover.
Pour into prepared pie shell.