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Lemon Meringue Pie
Source: Zsweet®

A light and fluffy lemon meringue pie.

Rating:
Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 158.4
Total Carbs 53.9 g
Dietary Fiber 0.7 g
Sugars 5.1 g
Total Fat 7.6 g
Saturated Fat 2.7 g
Unsaturated Fat 0.2 g
Potassium 620.2 mg
Protein 3.0 g
Sodium 124.9 mg
Dietary Exchanges
1 1/2 Fat , 1 Other Carbs , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Crust
1 1/2 cup  Zsweet® all natural sweetener
3 tbsp  cornstarch
3 tbsp  white all purpose flour
1 pinch  salt
1 1/2 cup  cold water

Filling
3 each  raw egg yolks
2 tbsp  Butter, unsalted
0 1/2 tsp  fresh lemon peel
0.3333 cup  fresh lemon juice
1 each  ready-to-use graham pie crust

Meringue
3 each  egg whites
0 1/2 tsp  vanilla extract
0 1/4 cup  cream of tartar
6 tbsp  Zsweet® all natural sweetener
Directions
  1. In a saucepan, mix 1 1/2 cups Zsweet, cornstarch, flour, and salt. Gradually add hot water, stirring constantly. Cook and stir over high heat until the mixture boils. Reduce the heat; cook and stir 2 minutes longer. Remove from heat.
  2. Stir a small amount of the hot mixture into egg yolks, then return to hot mixture. Bring to boiling and cook 2 minutes stirring constantly. Add butter and lemon peel. Slowly add lemon juice, mixing well. Pour into pastry shell. Spread meringue over filling; seal to edge. Bake at 350 degrees for 12 to 15 minutes. Cool before cutting.
  3. Meringue- Beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add Zsweet, beating until stiff and glossy peaks form and all Zsweet is dissolved. Spread meringue over hot filling, sealing to edge pastry.

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