50+ Friends Club Cookbook -- Pies and Pastries -- Lemon Meringue Pie

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Lemon Meringue Pie

From the Kitchen of: Paz
Source: The Art of Diabetic Cooking



		Pastry Shell -- baked
3/4	cup	Granulated fructose
1	cup	Water
1/4	tsp	Salt
1/2	cup	Corn starch
3/4	cup	Water
4		Egg Yolk -- slightly beaten
1/2	cup	Lemon juice
2	Tbsp	Margarine
1	tsp	Lemon peel -- dried
4		Egg white
1/4	tsp	Cream of tartar
2	Tbsp	Fructose
2	Tbsp	Granulated sugar replacement

Combine the 3/4 c fructose, the 1 cup water and salt in a saucepan. Stir and cook until boiling.
Combine cornstarch and the 3/4 cup water in a small bowl, and mix thoroughly. Stir cornstarch mixture slowly into boiling fructose mixture. Cook until thick and clear. Remove from heat.
Combine beaten egg yolks and lemon juice. Stir in to thickened hot mixture. Return to heat and continue cooking stirring constantly until mixture boils rapidly again. Remove from heat; then stir in margarine and lemon peel. Pour into pie shell.
For meringue: Combine egg whites and cream of tartar in a mixing bowl and beat until frothy.
Combine the 2 T. fructose and sugar replacement in a small cup. Continue beating egg whites, gradually adding combined sweeteners, until stiff.
Spread on filling and bake at 325 for about 5 min or till lightly browned.