Sugar Free Lemon Meringue Pie Recipe?!
Does anyone have a great recipe for Sugar Free Lemon Meringue pie!? I'd love to bake one for someone but it never comes out right!.
Or, a website that will send one for me in the USA!?
Thanks!Www@FoodAQ@Com
Or, a website that will send one for me in the USA!?
Thanks!Www@FoodAQ@Com
Answers:
Sugar Free Lemon Meringue Pie
1/4 cup cornstarch
2 tablespoons flour
1 1/2 cups Splenda sugar substitute
1/4 teaspoon salt
1 1/2 cups boiling water
4 eggs, separated
1/3 cup lemon juice, strained
3 tablespoons butter
1/2 teaspoon grated lemon rind
1 9-inch baked pie shell
1 tablespoon cornstarch
1/4 teaspoon cream of tartar
1/2 cup Splenda
1 teaspoon vanilla
Mix cornstarch, flour, Splenda and salt in top of double boiler!. Add boiling water, blend thoroughly!. Cook over boiling water, stirring constantly until mixture is thick and clear!.
Beat egg yolks and stir in a little of the hot mixture!. Pour back into double boiler and cook 2 minutes longer, constantly stirring!.
Remove from heat; slowly add lemon juice, butter and lemon rind!. Mix well!.
Pour into cooled pie shell!. Let cool while preparing meringue!.
Place egg whites from above in a medium-sized mixing bowl!. Beat on high speed with an electric mixer using the whisk attachment until frothy!. Add cornstarch, cream of tartar, Splenda and vanilla!. Beat on high speed until slightly stiff peaks form!.
Swirl over pie filling so as to touch edges of crust all around!.
Bake in moderate (350 degrees) oven 12 to 15 minutes or until golden brown!. Remove to cake rack to cool before cutting!.
Hope this helps! =)Www@FoodAQ@Com
1/4 cup cornstarch
2 tablespoons flour
1 1/2 cups Splenda sugar substitute
1/4 teaspoon salt
1 1/2 cups boiling water
4 eggs, separated
1/3 cup lemon juice, strained
3 tablespoons butter
1/2 teaspoon grated lemon rind
1 9-inch baked pie shell
1 tablespoon cornstarch
1/4 teaspoon cream of tartar
1/2 cup Splenda
1 teaspoon vanilla
Mix cornstarch, flour, Splenda and salt in top of double boiler!. Add boiling water, blend thoroughly!. Cook over boiling water, stirring constantly until mixture is thick and clear!.
Beat egg yolks and stir in a little of the hot mixture!. Pour back into double boiler and cook 2 minutes longer, constantly stirring!.
Remove from heat; slowly add lemon juice, butter and lemon rind!. Mix well!.
Pour into cooled pie shell!. Let cool while preparing meringue!.
Place egg whites from above in a medium-sized mixing bowl!. Beat on high speed with an electric mixer using the whisk attachment until frothy!. Add cornstarch, cream of tartar, Splenda and vanilla!. Beat on high speed until slightly stiff peaks form!.
Swirl over pie filling so as to touch edges of crust all around!.
Bake in moderate (350 degrees) oven 12 to 15 minutes or until golden brown!. Remove to cake rack to cool before cutting!.
Hope this helps! =)Www@FoodAQ@Com
Low Fat Lemon Pie Dessert
http://recipes!.sparkpeople!.com/recipe-de!.!.!.
1 sm!. package Lemon Jell-o Sugar Free
1 sm!. package Vanilla Fat Free Sugar Free Pudding
2 cups water
1/2 cup Cool Whip Free
2 Honey Maid Low Fat Grahams
Pour 2 cups water into a saucepan!.
Stir in vanilla pudding and heat to a boil!.
Remove from heat, stir in dry lemon Jello, stir until thoroughly dissolved!.
Break graham cookies into two squares!.
Crumble one graham cookie square into each of four dessert cups!.
Pour 1/4 of pudding mixture over cookie crumbs!.
Chill thoroughly!.
Top each with a dollop of Cool Whip Free before serving!.
Number of Servings: 4
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Lemon Meringue Pie
This is the pie for Lemon Meringue Pie lovers!. It is not an easy pie to make for the newer cooks, because it requires a lot of pre-preparation!. Real lemons, real fresh squeezed lemon juice, hand made pastry, the whole works!. Refrigerate any leftovers!.
1 C Splenda
Pinch of salt
1 2/3 cup of water
5 tbsp!. Of cornstarch
1/2 cup of fresh squeezed lemon juice
2 tbsp!. Grated lemon rind
3 egg yolks, slightly beaten
2 tbs!. butter
1 Baked, cooled 9" pie crust
Several drops of lemon extract
1 recipe meringue
Preheat oven to 350°F!.
Bring sugar, salt and water to a boil in a saucepan!. Mix cornstarch, lemon juice and 1 teaspoon lemon rind together; pour into boiling mixture, stirring constantly!. Boil over moderate heat for 1 minute or until mixture thickens!. Stir half the hot mixture slowly into egg yolks; pour egg mixture into saucepan, stirring constantly!. Cook for 1 minute!. Remove from heat!. Add butter; beat until smooth!.
Pour into pie shell
Fold remaining teaspoon grated lemon rind and lemon extract into meringue; sealing meringue to edge of pastry!. Bake in a 350°F oven 15 minutes or until nicely browned!.
Meringue
3 Egg whites (from extra large or jumbo eggs), at room temperature
5 T Splenda
1/2 t Vanilla
1/4 t Cream of tartar
Beat the egg whites on high speed of an electric mixer until soft peaks form!. Add the cream of tartar, then gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form!. Beat in the vanilla!.
Pile atop pie, and bake at 350°F for 10 to 12 minutes, or until lightly browned!.
Generally speaking, the proportion of sugar to egg whites is not quite 2 to 1 (e!.g!., for a 4-egg meringue, use about 6 tablespoons of sugar; vanilla and cream of tartar can remain the same)!.
Be sure to seal the meringue to the pastry edge when spreading it on your pie!. also, remember that meringue pies cut better with a wet knife blade!.
Standard Pie Pastry
For a single-crust pie:
1/4 C Flour
1/2 t Salt
2-1/2 T Ice water
1/2 C Crisco or other good shortening
Preheat oven to 425°F!.
Place the Crisco in a bowl!. Over it, pour 1 cup of the flour (reserving 1/4 cup flour) and the salt!. With your pastry blender (some old timers use a fork), cut the flour and salt into the Crisco until mixed!.
Mix the 1/4 cup of reserved flour with the 2-1/2 tablespoons (estimate, or, if you must be exact, a half tablespoon equals 1-1/2 teaspoons) in a small cup to make a smooth paste!. Pour the paste over the pastry mixture and continue cutting in with the pastry blender until incorporated!. Remember, the less you work the dough, the lighter and flakier the pastry!.
Form pastry into a ball, flatten and roll between sheets of waxed paper (you may see little veins of Crisco here and there, but that's okay) to a thickness of about 1/8 inch and 1 inch wider than pie pan!.
Peel off top piece of waxed paper (tear off in pieces, if you like), invert pie pan on dough surface, turn over, center dough on pie pan, and peel off second sheet of waxed paper!. (If any little tears in the dough result, just pinch it back together!.)
Trim dough to a 1-inch overhang, then turn under to make an edge!. You can put a fancy crimp in the edge, if you wish!.
For a pre-baked pie shell, prick bottom and side of pastry with a fork to avoid bubbles and bake in a 425°F oven for 10 to 12 minutes until the crust is nicely browned!.
----Www@FoodAQ@Com
http://recipes!.sparkpeople!.com/recipe-de!.!.!.
1 sm!. package Lemon Jell-o Sugar Free
1 sm!. package Vanilla Fat Free Sugar Free Pudding
2 cups water
1/2 cup Cool Whip Free
2 Honey Maid Low Fat Grahams
Pour 2 cups water into a saucepan!.
Stir in vanilla pudding and heat to a boil!.
Remove from heat, stir in dry lemon Jello, stir until thoroughly dissolved!.
Break graham cookies into two squares!.
Crumble one graham cookie square into each of four dessert cups!.
Pour 1/4 of pudding mixture over cookie crumbs!.
Chill thoroughly!.
Top each with a dollop of Cool Whip Free before serving!.
Number of Servings: 4
----
Lemon Meringue Pie
This is the pie for Lemon Meringue Pie lovers!. It is not an easy pie to make for the newer cooks, because it requires a lot of pre-preparation!. Real lemons, real fresh squeezed lemon juice, hand made pastry, the whole works!. Refrigerate any leftovers!.
1 C Splenda
Pinch of salt
1 2/3 cup of water
5 tbsp!. Of cornstarch
1/2 cup of fresh squeezed lemon juice
2 tbsp!. Grated lemon rind
3 egg yolks, slightly beaten
2 tbs!. butter
1 Baked, cooled 9" pie crust
Several drops of lemon extract
1 recipe meringue
Preheat oven to 350°F!.
Bring sugar, salt and water to a boil in a saucepan!. Mix cornstarch, lemon juice and 1 teaspoon lemon rind together; pour into boiling mixture, stirring constantly!. Boil over moderate heat for 1 minute or until mixture thickens!. Stir half the hot mixture slowly into egg yolks; pour egg mixture into saucepan, stirring constantly!. Cook for 1 minute!. Remove from heat!. Add butter; beat until smooth!.
Pour into pie shell
Fold remaining teaspoon grated lemon rind and lemon extract into meringue; sealing meringue to edge of pastry!. Bake in a 350°F oven 15 minutes or until nicely browned!.
Meringue
3 Egg whites (from extra large or jumbo eggs), at room temperature
5 T Splenda
1/2 t Vanilla
1/4 t Cream of tartar
Beat the egg whites on high speed of an electric mixer until soft peaks form!. Add the cream of tartar, then gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form!. Beat in the vanilla!.
Pile atop pie, and bake at 350°F for 10 to 12 minutes, or until lightly browned!.
Generally speaking, the proportion of sugar to egg whites is not quite 2 to 1 (e!.g!., for a 4-egg meringue, use about 6 tablespoons of sugar; vanilla and cream of tartar can remain the same)!.
Be sure to seal the meringue to the pastry edge when spreading it on your pie!. also, remember that meringue pies cut better with a wet knife blade!.
Standard Pie Pastry
For a single-crust pie:
1/4 C Flour
1/2 t Salt
2-1/2 T Ice water
1/2 C Crisco or other good shortening
Preheat oven to 425°F!.
Place the Crisco in a bowl!. Over it, pour 1 cup of the flour (reserving 1/4 cup flour) and the salt!. With your pastry blender (some old timers use a fork), cut the flour and salt into the Crisco until mixed!.
Mix the 1/4 cup of reserved flour with the 2-1/2 tablespoons (estimate, or, if you must be exact, a half tablespoon equals 1-1/2 teaspoons) in a small cup to make a smooth paste!. Pour the paste over the pastry mixture and continue cutting in with the pastry blender until incorporated!. Remember, the less you work the dough, the lighter and flakier the pastry!.
Form pastry into a ball, flatten and roll between sheets of waxed paper (you may see little veins of Crisco here and there, but that's okay) to a thickness of about 1/8 inch and 1 inch wider than pie pan!.
Peel off top piece of waxed paper (tear off in pieces, if you like), invert pie pan on dough surface, turn over, center dough on pie pan, and peel off second sheet of waxed paper!. (If any little tears in the dough result, just pinch it back together!.)
Trim dough to a 1-inch overhang, then turn under to make an edge!. You can put a fancy crimp in the edge, if you wish!.
For a pre-baked pie shell, prick bottom and side of pastry with a fork to avoid bubbles and bake in a 425°F oven for 10 to 12 minutes until the crust is nicely browned!.
----Www@FoodAQ@Com
go to http://www!.splenda!.com and find the recipe!.
But the pie still has a lot of carbohydrates in it from the pie crust no matter what you do and from the fruit juice even if it is very very tart!.
I would much rather have a real lemon meringue pie than a make believe bad textured something or other!.
Your person who needs the sugar free should eat half a serving of the pie!! That is half the sugar content and half the calories and 100% good taste!.Www@FoodAQ@Com
But the pie still has a lot of carbohydrates in it from the pie crust no matter what you do and from the fruit juice even if it is very very tart!.
I would much rather have a real lemon meringue pie than a make believe bad textured something or other!.
Your person who needs the sugar free should eat half a serving of the pie!! That is half the sugar content and half the calories and 100% good taste!.Www@FoodAQ@Com
Find Sugar Free Lemon Meringue Pie Recipe at http://recipe!.thewikiz!.com/Www@FoodAQ@Com