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Old Fashioned Lemon Meringue Pie Recipe
|Baked pastry shell||1|
|Granulated fructose||3⁄4 Cup (12 tbs)|
|Water||1 Cup (16 tbs)|
|Cornstarch||1⁄2 Cup (8 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Egg yolks||4 , slightly beaten|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Grated lemon rind||2 Teaspoon|
|Cream of tartar||1⁄4 Teaspoon|
|Granulated fructose||2 Teaspoon|
|Granulated sugar||2 Teaspoon|
Serving size: Complete recipe
Calories 2497 Calories from Fat 217
% Daily Value*
Total Fat 102 g156.6%
Saturated Fat 7.2 g35.8%
Trans Fat 0 g
Cholesterol 740.3 mg
Sodium 722.7 mg30.1%
Total Carbohydrates 382 g127.2%
Dietary Fiber 2.2 g8.9%
Sugars 78.4 g
Protein 39 g78.3%
Vitamin A 25% Vitamin C 115%
Calcium 11% Iron 12.9%
*Based on a 2000 Calorie diet
Stir and cook until boiling.
Combine cornstarch and the 3/4 cup (190 mL) of water in a shaker botde or small bowl, and mix thoroughly.
Stir cornstarch mixture slowly into boiling fructose mixture.
Cook until thick and clear.
Remove from heat.
Combine beaten egg yolks and lemonjuice.
Stir into thickened hot mixture.
Return to heat and continue cooking, stirring constantly until mixture boils rapidly again.
Remove from heat; then stir in margarine and lemon rind.
Cover and cool to lukewarm.
Transfer to baked pastry shell.
For meringue: Combine egg whites and cream of tartar in a mixing bowl, and beat until frothy.
Combine the 2 tsp (30 mL) of fructose and the sugar replacement in a small cup.
Continue beating egg whites, gradually adding combined sweeteners, until stiff.
Pile meringue on top of lemon filling in pastry shell.
Spread evenly over filling, including crust of shell.
Bake at 325°F (165°C) for about 5 minutes or until lightly browned.
Move pie to rack and cool completely.