Almost Lemon Meringue Pie
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 79.2
- Total Fat: 4.2 g
- Cholesterol: 107.3 mg
- Sodium: 48.3 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 0.2 g
- Protein: 3.6 g
View full nutritional breakdown of Almost Lemon Meringue Pie calories by ingredient
Introduction
Leave out the sugar and crust for a delicious low calorie treat! Leave out the sugar and crust for a delicious low calorie treat!Number of Servings: 6
Ingredients
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This recipe is in two parts the first is for the filling:
1 and 1/2 C Splenda
2 TBSP Flour
3 TBSP cornstarch
3 egg yolks
1 TBSP Butter
2 tsp finely shredded lemon peel
1/3 C fresh lemon juice
For the Meringue:
3 egg whites
1/2 tsp vanilla extract
8 TBSP Splenda
some folks add 1/4 tsp of cream of tartar but I never have it on hand and my meringue peaks just the same.
Directions
Preheat oven to 350
For the filling: In a medium saucepan combine the splenda, flour and cornstarch. Gradually stir in 1 and 1/2 cups water. Cook and stir over medium high heat until thick and bubbly. Reduce heat. Cook and stir 2 minutes more. Remove from heat. Separate egg whites from yolks. Set whites aside for meringue. Beat egg yolks slightly. Gradually stir in 1 cup of hot filling into the yolks; return all to the saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in butter and lemon peel. Gradually stir in lemon juice, gently mixing well. Pour hot filling into 8 inch pie pan or 6 ramekins. Cover with Meringue (directions following) to edge and bake in 350 oven for 15 minutes. Cool on wire rack. Cover and chill to store.
To Make Meringue:
In a mixing bowl combine egg whites, vanilla, and cream of tartar (if using). Beat with electric mixture for aprox 1 minute, soft peaks should form. Gradually add splenda 1 TBSP at a time, beating on high speed about 4 minutes or til mixture forms stiff, glossy peaks and sugar dissolves. Immediately spread meingue over pie, carefully sealing to edge of container to prevent shrinkage. Bake as directed above.
Serving Size: Makes 6 large servings
Number of Servings: 6
Recipe submitted by SparkPeople user JJEANOT.
For the filling: In a medium saucepan combine the splenda, flour and cornstarch. Gradually stir in 1 and 1/2 cups water. Cook and stir over medium high heat until thick and bubbly. Reduce heat. Cook and stir 2 minutes more. Remove from heat. Separate egg whites from yolks. Set whites aside for meringue. Beat egg yolks slightly. Gradually stir in 1 cup of hot filling into the yolks; return all to the saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in butter and lemon peel. Gradually stir in lemon juice, gently mixing well. Pour hot filling into 8 inch pie pan or 6 ramekins. Cover with Meringue (directions following) to edge and bake in 350 oven for 15 minutes. Cool on wire rack. Cover and chill to store.
To Make Meringue:
In a mixing bowl combine egg whites, vanilla, and cream of tartar (if using). Beat with electric mixture for aprox 1 minute, soft peaks should form. Gradually add splenda 1 TBSP at a time, beating on high speed about 4 minutes or til mixture forms stiff, glossy peaks and sugar dissolves. Immediately spread meingue over pie, carefully sealing to edge of container to prevent shrinkage. Bake as directed above.
Serving Size: Makes 6 large servings
Number of Servings: 6
Recipe submitted by SparkPeople user JJEANOT.
