Email to Phyllis_ aka_ Filus      

Recipe Categories: Phyllis_aka_Filus's HOME PAGE12_Or_More_Servings 1st--Make_Your_Own--and--Misc A-Holiday-Recipes A-New-Recipes-April-Week-3 A-New-Recipes-April-Week-4 A-New-Recipes-July-Week-1 A-New-Recipes-June-Week-2 A-New-Recipes-June-Week-3 A-New-Recipes-May-Week-2 A-NewRecipes-DECEMBER2008 A-Recipes-From-TheOtherWebsite A-Vol-2_C-4_Sweet_Breads Appetizers-Snacks-Cold Appetizers-Snacks-Hot Bars_Brownies_Squares Beef Beverages Breads-ABM Breads-Quick-Savory Breads-Quick-Sweet Breads-Yeast-Savory Breads-Yeast-Sweet Breakfast-Brunch Broil_Roasted Burgers_Wraps Cakes-Cupcakes-Frostings Candy Cheesecakes Cookies Cooking-for-1-and-2 Crockpot Desserts Dips-Spreads-Butters Egg-Dishes_Omelets_Frittatas Entrees-Casseroles-Bakes Fish Fruit Grill-BBQ-Broil IceCreams-Ices-Sorbets Jams-Jellies-Preserves Lamb Marinades_Rubs Meatless-Entrees-Casseroles Meatloaf_Meatballs_Combination Mexican Muffins Pies-Savory Pies-Sweet_Pie-Crusts Pizza Pork-Ham Potatoes Poultry Puddings-Custards-Mousse Salads-Fruit Salads-Heartier Salads-Vegetable Salad_Dressings__Croutons Salsa-Relish-Chutney Sandwiches Sauces-Condiments-Gravies Sauces_Sweet Seafood Seasonings Side-Dishes Sides_Pasta Sides_Rice Soup-Hot Soups-Cold Stew-Chili-Chowder Stir-Fry_Oriental Stuffing Sweet-Potatoes_Yams Tarts_Crisps_Cobblers_Crumbles TOFU_other_Soy_Ingredients Veal Vegetables Waffles_Pancakes_French-Toast Z---Recipe-Sources Z--FRIENDS-SITES Z--Recipe-Sources-Online Z-Information_Station Z-SodiumSoakedCannedBeans Z-Sources-Bibliography

Lemon Meringue Pie




Source of Recipe


Recipe Courtesy of SugarTwin� Spoonable
Makes 8 servings

1 cup (20 g) SugarTwin� Spoonable
1/2 cup (64 g) cornstarch
1/4 teaspoon (1.25 ml) cream of tartar
1/4 teaspoon (1.25 ml) salt
1 1/2 cups (360 ml) water
1/2 cup (120 ml) fresh lemon juice
2 tablespoons (25 g) margarine
1 teaspoon (5 ml) grated lemon zest
3 large eggs, separated
2 drops yellow food coloring (optional)

1 9-inch (22.5 cm) fresh or frozen pie shell, baked and cooled

Meringue:
1/4 teaspoon (1,25 ml) cream of tartar
1/2 teaspoon (2.5 ml) pure vanilla extract
1/3 cup (6.5 g) Sugar Twin� Spoonable

In a nonstick medium saucepan, combine 1 cup SugarTwin�, cornstarch, cream of tartar, and salt. Whisk in water and lemon juice. Cook over medium heat, stirring, until mixture boils. Reduce heat to medium-low; continue cooking and stirring for 1 minute. Remove from heat. Stir in margarine and lemon zest; set aside.

In a medium bowl, whisk together egg yolks until lemon colored. Whisk at least half of the hot cornstarch mixture into eggs. Stir this mixture into remaining mixture in saucepan, blending well. Return pan to medium-low heat. Cook, stirring, for 2 minutes. Cool slightly. Pour filling into baked pie crust.

Preheat oven to 350�F (180�C), Gas Mark 4.

To make the meringue:
In a small mixer bowl, combine egg whites (works best at
room temperature) and 1/4 teaspoon cream of tartar. Beat with an electric mixer on high speed until froth. Add vanilla. Gradually add SugarTwin�, 1 tablespoon (15 ml) at a time. Beat until stiff peaks form.

Spread evenly over lemon filling, sealing well around the edge of the crust. If desired, swirl peaks by lifting up some of the meringue with the back of a spoon. Bake for 12 to 15 minutes until meringue is golden brown. Cool before serving.

Refrigerate leftovers for no more than 2 days.

Per serving: 153 calories (54% calories from fat), 3 g protein, 9 g total fat (2.0 g saturated fat), 14 g carbohyrate, 0 dietary fiber, 64 mg cholesterol, 152 mg sodium ++++ Exchanges: 1 carbohydrate, 2 fat