Lemon Meringue Pie
My parents have a lemon tree so my mom bakes a lot of lemon meringue pies. In an effort to cut back the sugar she subsituted the same amount of Splenda Sugar Blend for Baking and told me it was great. Uh-oh. Mom failed to note that she should have used only half as much "Blend". I worked hard with this recipe and in order to reduce the sugar without sacrificing the taste, I use both Splenda Sugar for Baking (for its real sugar qualities) and Splenda Granular (for its great sweetening power with minimal calories and carbs). The result is a lemon pie with only 25 percent of the original sugar that's good enough to pass on even to Mom.
| INGREDIENTS: | |
| 1 | pre-baked Single-Crust Pie Pastry, or prepared single pie crust |
| FILLING | |
| 1/4 | cup Splenda Sugar Blend for Baking |
| 3/4 | cup Splenda Granular |
| 1/2 | cup lemon juice |
| 1/3 | cup cornstarch |
| 1 1/2 | cups water |
| 1 | tablespoon lemon zest |
| 1 | Pinch salt |
| 3 | large egg yolks (may use additional yolk if desired |
| 1 | tablespoon butter |
| TOPPING | |
| 1/3 | cup water |
| 1 | tablespoon cornstarch |
| 2 | tablespoons Splenda Sugar Blend for Baking |
| 4 | large egg whites |
| 1/4 | cup Splenda Granular |
| 1/4 | teaspoon cream of tartar |
| STEPS: |
1. FILLING: Whisk Splenda Sugar Blend, Splenda Granular, lemon juice, and conrstarch together in a medium saucepan until smooth. Whisk in water, zest, salt, and egg yolks until there are no pieces of egg yolk visible. Place pan over medium heat and cook, striring until mixture reaches a full boil. Simmer 1 minute, while stirring. Remove from heat and whisk in butter. Pour into prepared pie crust and cover with plastic wrap. |
| 2. Preheat oven to 400°F. |
| 3. TOPPING: Immediately whisk together water, cornstarch, and Splenda Sugar Blend in a small sauce pan. Place on medium heat and cook, while whisking, until mixture comes to a boil. Boil for 15 seconds until a thick, smooth, translucent paste forms. Cover. In a medium (grease-free) bowl, beat egg whites until foamy. Beat in cream of tartar. Beat in Splenda Granular until soft peaks form. Beat in cornstarch gel, 1 tablespoon at a time. Remove plastic wrap from pie and cover with meringue topping. Be sure to cover all the way to the edges of the crust. Bake for 10 minutes until meringue lightly browns. Cool on rack; then refrigerate. |
Serves Eight
| Per serving: | |
| Calories 220 | Fat 10 grams (4 saturated) |
| Carbohydrate 29 grams | Fiber 0 grams |
| Protein 4 grams | Sodium 145 milligrams |
| Diabetic exchange = 2 Carbohydrate, 2 Fat | |
| WW point comparison = 5 points | |
Single-Crust Pie Pastry
| INGREDIENTS: | |
| 1 |
cup all-purpose flour
|
| 1 | tablespoon cornstarch |
| 2 | teaspoons sugar* |
| 1/4 | teaspoon salt (scant) |
| 2 | tablespoons shortening |
| 2 | tablespoons margarine (or butter, which adds 1 gram of saturated fat) |
| 2 | tablespoons ice water |
| 2 | tablespoons cold 1% milk |
| STEPS: |
1. Stir together the flour, cornstarch, sugar, and salt in a medium mixing bowl. Cut in the margarine and the shortening, using either a pastry blender or fingers, until the margarine and shortening are evenly distributed in small crumbs. |
| 2. Mix the milk and the water together and pour onto the flour mixture. Toss the pastry with a fork until it just starts to come together. Using your hands, form the pastry into a ball by gathering up all the flour mixture. (You may add a few more drops of milk or water, if necessary, to pull all the flour together.) |
| 3. Pat the ball ino a flat disk and place between two sheets of wax paper. Refrigerate for 30 minutes or longer. Roll dough from center to edge to form an 11-inch circle. |
4. Remove paper and gently ease the pastry into a 9-inch pie pan. Press down on pastry to smooth. Patch as needed; turn excess under edges and crimp or flute, as desired. |
| 5. To partially bake empty shell: Preheat oven to 425°F. Line entire shell, including edges, with aluminum foil, shiny side down, and fill foil with pie weights, rice or dried beans. Place in bottom third of oven and bake for 10 mintues. Remove the foil and weights, prick the crust with a fork, and return to oven. Bake 10 minutes longer. If air pockets form, open oven and press down on crust with a spoon to flatten. Fill and bake according to recipe directions. |
| 6. To fully bake empty shell: Preheat oven to 425°F. Line bottom and sides of shell with aluminum foil, shiny side down, and fill foil with pie weights, rice or dried beans. Place in bottom third of oven and bake for 10 minutes. Remove the foil and weights, prick the crust with a fork, return to oven and bake for 12-15 minutes more or until lightly browned. If air pockets form, open oven and press down on crust with a spoon to flatten. |
| *The single gram of sugar in this pie pastry helps to keep the crust tender, do not substitute for Splenda. |
| Per serving: | |
| Calories 110 | Fat 6 grams (1.5 saturated) |
| Carbohydrate 13 grams | Fiber 0 grams |
| Protein 2 grams | Sodium 70 milligrams |
| Diabetic exchange = 1 Carbohydrate, 1 Fat | |
| WW point comparison = 2 1/2 points | |
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Last Updated: February 10, 2006
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