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Thursday, April 23, 2015

Sugar Free Lemon Meringue

Spread the meringue on a piping hot filling. Take care to seal meringue to the crust to help prevent weeping. The addition of meringue powder allows for a mile-high meringue without the worry of uncooked egg whites.
  1. Preheat oven to 450 degrees F.

  2. FIT one piecrust into a 9-inch pie plate according to package directions; fold edges under and crimp. Prick bottom and sides of piecrust with a fork. Bake for 9 to 11 minutes or until lightly browned. Cool on a wire rack.

  3. Reduce oven temperature to 350 degrees F.

  4. Whisk together 1 1/2 cups SPLENDA® Granulated Sweetener, 1/4 cup cornstarch, 1 3/4 cups water and egg yolks in a non-aluminum heavy saucepan. Cook over medium heat, whisking constantly, until mixture thickens and comes to a boil. Boil 1 minute, whisking constantly. Remove from heat. Whisk in butter, lemon juice and lemon peel. Spoon into pastry shell.

  5. Combine meringue powder, cornstarch, water and vanilla in a large mixing bowl. Beat at high speed with an electric mixer for two minutes. Gradually add SPLENDA®Granulated Sweetener and corn syrup, beating at high speed until stiff peaks form.

  6. Spread meringue over hot filling, sealing to edge of pastry. Bake for 20 to 25 minutes or until lightly browned. Cool on a wire rack.

    Curtesy of Splenda /

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