Bunyan's Diabetic Lemon Meringue Pie
By
Paul Bushay
@chefbunyan
4
Chef Bunyan
Ingredients
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FOR THE PIE FILLING
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9 inbaked pie crust
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3/8 csplenda/sugar blend
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1 1/2 cwater
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4eggs seperated (slightly beat yolks)
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3 Tbspbutter
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1/3 ccornstarch
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1/4 ccold water
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1/4 tspsea salt
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1/2 clemon juice, fresh
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·zest of 1 lemon
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FOR MERINGUE
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1/8 csplenda/sugar blend
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4egg whites
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1/8 tspcream of tartar
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1/2 tsplemon extract
How to Make Bunyan's Diabetic Lemon Meringue Pie
- Combine 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.
- Remove 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.
- Beat 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