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Lemon Meringue Pie

Submitted by: Mary on 01/09/2004
3713 views
2.92 avg rating
267 votes
 
 
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Ingredients

CRUST:

1 Egg
1 1/2 C Almond flour
3 T Butter, very cold and cut into pieces
4 T Splenda
1/8 t Baking soda
1/4 t Salt

LEMON FILLING:

6 Egg yolks (save whites)
1 1/2 C Splenda
1/2 C Butter, very cold and cut in chunks
1/2 C Freshly squeezed lemon juice
2 Egg whites
Pinch salt
MERINGUE:

4 Egg whites
2/3 C Splenda

Directions

CRUST:



Process all crust ingredients together in food processor until it forms a ball. The butter will still be visible in the dough. This is how it should be.



Form a flat circle and chill until firm wrapped in wax paper in the refrigerator.



Remove crust from fridge and place between two large pieces of wax paper. Roll out to a flat circle thin and large enough to cover a large pie plate. It it tears of falls apart do not worrry, just patch it together in the pie plate.



Bake in 300F degree oven for 20 minutes until light brown, cool thoroughly.



FILLING:



On top of double boiler mix six egg yolks and splenda and lemon juice. Slowly add one chunk of butter at a time, whisking the entire time. Add the next as the first is melted. After all the ingredients are melted and well blended, cook for 10 to 15 minutes more stirring until it thickens.



Chill in refrigerator.



Beat 2 egg whites with a dash of salt until firm.



Fold beaten egg whites into the well chilled lemon mixture. Pour mixture into cooled pie crust.



MERINGUE:



Beat 4 egg whites until soft peaks form. Add splenda and beat a little longer until shiny and firm.



Spread on top of the lemon filling until it reaches the crust all around the pie.



Touch and lift a spatula to the beaten egg whites to encourage more peaks to form on the top of the pie.



Bake in 400F degree oven for 5 to 10 minutes, check after 5 minutes until the peaks become golden brown.



Cool and serve pie.

Additional Information

Use an 11 inch pie plate for this recipe.

Servings

8

Calories

6

Time to prepare

30 minutes

Difficulty

Average
 

Comments

Serve with a little sweetened whipped heavy cream.
 
 
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