Diabetic Lemon Meringue Pie

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Old Fashioned Lemon Meringue Pie

Yield 8 Servings

Measure Ingredient Pastry Shell; baked
3/4 cup Granulated Fructose
1 cup Water
1/4 teaspoon Salt
1/2 cup Corn Starch
3/4 cup Water
4 Egg Yolk; slightly beaten
1/2 cup Lemon Juice
2 tablespoons Margarine
1 teaspoon Lemon Peel; dried
4 Egg White
1/4 teaspoon Cream Of Tartar2 tablespoons Granulated Sugar Replacement

1. Combine the 3/4 c fructose, the 1 c water and salt in a saucepan. Stir and cook until boiling.

2. Combine cornstarch and the 3/4 c water in a small bowl, and mix thoroughly. Stir cornstarch mixture slowly into boiling fructose mixture. Cook until thick and clear. Remove from heat.

3. 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.

4. 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.

Recipe by: The Art of Diabetic Cooking Posted to MC-Recipe Digest V1 #746 by Dianne Waller on Aug 17, 1997 2 tablespoons Fructose

I could not find the nutritional facts information for this recipe.

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