Old-Fashioned Lemon Meringue Pie

Recipe Ingredients

		Pastry shell - baked
3/4 cup	177ml	Granulated fructose
1 cup	237ml	Water
1/4 teaspoon	1.3ml	Salt
1/2 cup	31g / 1.1oz	Corn starch
3/4 cup	177ml	Water
4		Egg yolk - slightly beaten
1/2 cup	118ml	Lemon juice
2 tablespoons	30ml	Margarine
1 teaspoon	5ml	Lemon peel - dried
4		Egg white
1/4 teaspoon	1.3ml	Cream of tartar
2 tablespoons	30ml	Fructose
2 tablespoons	30ml	Granulated sugar replacement

Recipe Instructions

Combine the 3/4 c fructose, the 1 c water and salt in a saucepan. Stir and cook until boiling. Combine cornstarch and the 3/4 c water in a 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 lemon juice. Stir in to 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 peel. Pour into pie shell.

For meringue: Combine egg whites and cream of tartar in a mixing bowl and beat until frothy. Combine the 2 T. fructose and sugar replacement in a small cup. Continue beating egg whites, gradually adding combined sweeteners, until stiff.

Spread on filling and bake at 325F for about 5 min or until lightly browned.

Source:
The Art of Diabetic Cooking

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