SUGAR FREE LEMON MERINGUE PIE
I have taken this pie to many parties and functions. Unless asked, I don't let anyone know it's sugar free and they love it anyway. I got this from a cookbook of diabetic recipes which I lent to a co-worker and she never gave it back before she moved. I found the recipe again on the Equal website. (Whoops, forgot to put the word BAKED after the pie crust. It would be a little gross if the crust was raw. lol)!
Provided by SweetSueAl
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
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.
SUGAR FREE ALMOND MERINGUES
Make and share this Sugar Free Almond Meringues recipe from Food.com.
Provided by L DJ3309
Categories Drop Cookies
Time 1h15m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 225 degrees.
- Line baking sheets with parchment paper.
- Chop almonds into small bits.
- Using an electric mixer beat egg whites, cream of tartar, almond extract and salt until the eggs form soft peaks. While continuing to beat, add Splenda one tablespoon at a time. Continue to beat for until eggs form stiff peaks.
- Sift cornstarch over and gently fold in the almonds into the egg mixture. Make sure you have a nice even distribution.
- To make the meringues, you can drop the batter in rounded tablespoons onto the parchment about one inch apart.
- Place baking sheets into the oven and bake one hour. Rotating cookie sheets front to back and . If one sheet is above the other in your oven (not side-to-side) then flip the sheets as well. Continue baking until the meringues are dry, about an additional hour.
- Remove the baking sheets from the oven and allow the meringues to completely cool before removing them from the parchment.
- Store in an air tight container for up to one week.
Nutrition Facts : Calories 6.6, Fat 0.3, Sodium 22.3, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 0.5
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