Lemon Meringue Pie, good for diabetics |
| Name: |
Jennifer Miller |
| Base: |
Maxwell AFB |
| Recipe: |
Ingredients
200 g shortcrust pastry 3 tablespoons cornflour lemon zest, from the two lemons 2 lemons, juice 5 tablespoons splenda granulated artificial sweetener 2 eggs, large 200 ml cold water ( 6 3/4 fl.oz. ) Directions
preheat oven to 180c (350f).
roll out and place pastry in a 20-cm (9-10 inch) pie dish,.
In a small non stick saucepan, blend the corn flour with the water adding the lemon zest and the juice from the lemons. slowly bring to the boil, stirring all the time.
add 4 tablespoons of the splenda, removing from the heat, let it cool for about 10 minutes.
Separate the egg yolks from the whites. Put the egg white to one side for the meringue and add the yolks to the lemon mixture and pour the mixture into the pastry shell.
Bake for about 12-15 minutes, until set.
While the base is cooking whisk the egg whites in a bowl until it forms peaks, add the remaining sweetener and whisk again to fold in well.
Spread the meringue over the lemon filling and return to the oven for about 5 minutes or until the peaks of the meringue turn a lovely honey brown.
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