Tangy Lemon Meringue Pie
|Warm water||1 1⁄2 Cup (24 tbs)|
|Eggs||3 , separated|
|Granulated fructose/12 packets sugar substitute||1⁄2 Cup (8 tbs)|
|Lemon zest||1 Teaspoon, sliced (Snipped/Grated)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|9 inch prebaked pie crust||1 (Thoroughly Cooled)|
|Cream of tartar||1⁄4 Teaspoon|
Preheat oven to 350Â°.
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.
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.
Bake for 15 minutes or until delicately browned.
Cool and then chill before serving.