bunyan's diabetic lemon meringue pie
(3 RATINGS)
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
No Image
prep time
30 Min
cook time
15 Min
method
Bake
yield
eight
Ingredients
- FOR THE PIE FILLING
- 9 in - baked pie crust
- 3/8 cup splenda/sugar blend
- 1 1/2 cups water
- 4 - eggs seperated (slightly beat yolks)
- 3 tablespoons butter
- 1/3 cup cornstarch
- 1/4 cup cold water
- 1/4 teaspoon sea salt
- 1/2 cup lemon juice, fresh
- - zest of 1 lemon
- FOR MERINGUE
- 1/8 cup splenda/sugar blend
- 4 - egg whites
- 1/8 teaspoon cream of tartar
- 1/2 teaspoon lemon extract
How To Make bunyan's diabetic lemon meringue pie
-
Step 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.
-
Step 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.
-
Step 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes