Bunyan's Diabetic Lemon Meringue Pie
By
Paul Bushay
@chefbunyan
4
I'm a retired chef, who just happens to have diabetes. So the recipies that I post here on "Just a Pinch" will be both diabetic and normal. Some will be recipies that I have collected over my 36 year career, some will be right out of my own coconut (head). This is my favorite dessert, bar none. I hope you enjoy it! Bon Appetite!
Chef Bunyan
Chef Bunyan
Ingredients
- 9 in
- baked pie crust
- 3/8 c
- splenda/sugar blend
- 1 1/2 c
- water
- 4
- eggs seperated (slightly beat yolks)
- 3 Tbsp
- butter
- 1/3 c
- cornstarch
- 1/4 c
- cold water
- 1/4 tsp
- sea salt
- 1/2 c
- lemon juice, fresh
- zest of 1 lemon
- 1/8 c
- splenda/sugar blend
- 4
- egg whites
- 1/8 tsp
- cream of tartar
- 1/2 tsp
- lemon extract
FOR THE PIE FILLING
FOR MERINGUE
How to Make Bunyan's Diabetic Lemon Meringue Pie
- 1Combine splenda/sugar blend (3/8 cup), 1 1/2 cup water, lemon zest and 1/4 teaspoon salt in medium size heavy saucepan. Heat to boiling. Combine cornstarch and the 1/4 cup cold water, stirring to blend. Add to boiling mixture, stirring constantly. Cook and stir until mixture is clear and thickened.
- 2Remove from heat. Beat lemon juice and egg yolks together. VERY SLOWLY stir into hot mixture. Return to heat and cook until mixture begins to boil. Stir in butter and lemon zest; cover and cool to room temperature.
- 3Beat egg whites and cream of tartar to soft peaks. Gradually add Splenda/sugar blend (1/8 cup) and beat until peaks are stiff. Pour lemon mixture into pie shell. Top with meringue and seal to edges. Sprinkle extra lemon zest on top. Bake at 350 degrees until brown. About 15 minutes
