No Sugar Added Fat Free No Crust Lemon Meringue Tart Food

SUGAR FREE LEMON MERINGUE PIE

Steps:

• Combine water, lemon juice and cornstarch in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly.
• Boil and stir 1 minute.
• Beat eggs, 2 egg whites and lemon peel in medium bowl. Mix in 1-1/2 cups Equal® or 36 packets.
• Stir about half of hot cornstarch mixture into egg mixture. Return all to saucepan.
• Cook and stir over low heat 1 minute. Remove from heat.
• Stir in butter until melted.
• Stir in food coloring, if desired.
• Pour mixture into baked pie shell.
• For Meringue:.
• beat 3 egg whites in mixing bowl on medium speed of mixer until foamy. Add cream of tartar.
• Beat to soft peaks. Gradually beat in 2/3 cup Equal® or 16 packets), beating to stiff peaks.
• Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.
• Bake pie in 425° F oven about 5 minutes or until meringue is lightly browned.
• Cool completely on wire rack.

NO SUGAR ADDED - FAT FREE - NO CRUST LEMON MERINGUE TART

Steps:

• Lemon Filling:.
• Mix Splenda and cornstarch in saucepan. Stir in water until blended. Bring to a gentle boil over medium heat. Boil 1 minute, stirring constantly until mixture is thick and transparent.
• Pour egg substitute in small bowl. Stir in about 1/4 cup of the hot Splenda/cornstarch mixture. Stirring constantly, slowly add egg mixture to the Splenda/cornstarch mixture in the saucepan and then add the lemon juice. Stir over medium head 3 to 4 minutes until very thick. Add lemon zest and stir until blended. Pour into custard cups and top with meringue.
• Meringue:.
• Beat egg whites until frothy. Slowly add cream of tartar, Splenda and vanilla to beaten egg whites. Beat on high until slightly stiff peaks form. Top lemon filling in custard cups with meringue making sure to seal meringue to edges of the cups. Place custard cups on a baking sheet and place into a 350 degree oven for 12 to 15 minutes until golden brown. When cool, store in refrigerator.

FAT FREE LEMON PIE

Steps:

• Cook all ingredients in double boiler until thickened.
• Pour into pie shell.
• Top with meringue which has been beaten stiff.
• Bake 450F for 15 minutes or until golden brown.

LEMON MERINGUE TART

Steps:

• For Pastry.
• Sift flour onto work surface and make a well in center.
• Mix sugar, yolks, vanilla and salt in well using fingertips until sugar and salt dissolve.
• Pound butter with rolling pin to soften, break into pieces and work into sugar mixture using fingertips.
• Using pastry cutter or dough scraper, cut flour into sugar mixture until well blended; gather into a ball.
• With heel of hand, push small pieces of dough down on surface away from you to blend butter and flour thoroughly; gather into a ball.
• Wrap in plastic and refrigerate at least 2 hours or up to 3 days.
• Roll dough out on lightly floured surface to thickness of 1/8 inch.
• Fit into 9 1/2-inch tart pan with removable bottom.
• Trim edges, cover with plastic and refrigerate 1 hour.
• Preheat oven to 400°F.
• Lightly butter foil cut to fit bottom of tart pan;set buttered side down in tart pan.
• Fill shell with dried beans or pie weights.
• Bake until pastry is set, about 15 minutes.
• Remove weights and foil.
• Return to oven and bake until brown, 6 to 8 minutes.
• For Filling.
• Whisk sugar, lemon juice, eggs,yolks and peel in top of nonaluminum double boiler set over boiling water until mixture thickens enough to coat the back of a spoon, about 10 minutes; do not let boil.
• Remove from heat and whisk in butter, 1 tablespoon at a time,completely incorporating each before adding next.
• (Can be prepared up to 2 weeks ahead,covered and refrigerated).
• Pour filling into crust and cool to room temperature.
• For Meringue.
• Preheat broiler.
• Whisk sugar and whites set in stainless steel bowl set over saucepan of boiling water until slowly dissolving ribbon forms when whisk is lifted, about 10 minutes.
• Remove from heat and beat with electric mixer until whites are cool and stiff.
• Spoon into pastry bag fitted with star tip.
• Pipe concentric circles of stars atop tart, pulling up at the end of each star.
• Broil about 12 to 15 inches from source of heat until meringue is lightly browned, about 1 minute.
• Serve immediately.