Sugar-Free Lemon Meringue Pie

• Vegetarian

• Produce

  • 1 tbsp Lemon peel

• Refrigerated

  • 4 Egg whites
  • 4 Egg yolks

• Condiments

  • 1/2 cup Lemon juice
  • 2 1/4 cups Splenda, granulated

• Baking & Spices

  • 1 4 cup cornstarch
  • 1/4 tsp Cream of tartar
  • 3 tbsp Gluten free all purpose flour
  • 1/4 tsp Salt

• Bread & Baked Goods

  • 1 Pastry

• Dairy

  • 1 tbsp Butter

• Liquids

  • 2 cups Water

Found on blog.webicurean.com

Description

Ingredients

• Pastry for one pie crust (be sure to substitute gluten-free all-purpose flour in his recipe!)
• 1//4 cup cornstarch
• 3 tbsp gluten-free all-purpose flour
• 1¾ cups granulated Splenda
• ¼ tsp salt
• 2 cups water
• 4 egg yolks, slightly beaten
• ½ cup lemon juice
• 1 tbsp grated lemon peel
• 1 tbsp butter
• 4 egg whites, room temperature
• ¼ tsp cream of tartar
• ½ cup granulated Splenda

Directions

• Line 9-inch pie plate with pie crust and forming a decorative edge. Refrigerate about 30 minutes.
• Preheat oven to 450F.
• Remove pie crust from refrigerator, prick entire surface with a fork, and bake for 8-10 minutes or until golden brown. Cool on rack.
• In a medium saucepan, combine the cornstarch, flour, Splenda, and salt. Gradually stir in water until completely smooth, and bring to a boil over medium heat. Boil, stirring occasionally, for about 1 minute or until thickened, shiny and translucent.
• Stir some of the hot mixture into the egg yolks to temper the eggs. Pour the egg mixture into the pot stirring well, and cook for an additional 5 minutes, stirring occasionally. Remove from heat, then stir in the lemon juice, lemon peel, and butter. Pour into pie shell.
• Preheat oven to 400F.
• In a mixer bowl, beat the egg whites and cream of tartar until frothy. Gradually add in the sugar, a little at a time, and beat on high until stiff peaks form when the beater is raised.
• Carefully spread the meringue over the lemon filling, being sure to seal over the edge of the crust. Make decorative swirls with your spatula.
• Bake 7 to 9 minutes or until meringue is golden brown.
• Cool completely, and refrigerate before serving.