How To make Old Fashioned Lemon Meringue Pie
Pastry Shell
baked 3/4 C Granulated Fructose
1 C Water
1/4 Tsp Salt
1/2 C Corn Starch
3/4 C Water
4 Egg Yolk :
slightly beaten
1/2 C Lemon Juice
2 Tbsp Margarine
1 Tsp Lemon Peel -- dried
4 Egg White
1/4 Tsp Cream Of Tartar
2 Tbsp Fructose
2 Tbsp Granulated Sugar Replacement
Combine the 3/4 c fructose, the 1 c water and salt in a saucepan. Stir and cook until boiling. Combine cornstarch and the 3/4 c water in a 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 lemon juice. Stir in to 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 peel. Pour into pie shell. For meringue: Combine egg whites and cream of tartar in a mixing bowl and beat until frothy. Combine the 2 T. fructose and sugar replacement in a small cup. Continue beating egg whites, gradually adding combined
Exchange, 1 serving (without pastry shell) 1/2 skim milk, 1 fruit Calories, 1 serving (without pastry shell) : 95 Carbohydrates, 1 serving (without pastry shell) 17 g
Copied from the files of Dianne Waller
How To make Old Fashioned Lemon Meringue Pie's Videos
Lemon Meringue Pie Recipe
Lemon Meringue Filling
1 ½ cups sugar
5 tablespoons cornstarch
⅛ teaspoon salt
4 egg yolks
1 ¾ cups milk
½ cup fresh lemon juice
3 tablespoons butter
1 teaspoon lemon zest
1 capful of lemon extract
1 (9-in.) baked piecrust shell
Meringue for the Top
6 egg whites
½ teaspoon cream of tartar
½ cup sugar
Directions
1. Using a fork, poke holes into a thawed or fresh pie crust. Cover with parchment paper and cover with dried beans.
2. Bake for 7-8 minutes on 375. Remove from the oven and discard parchment paper and beans and set aside.
3. Whisk together first 3 ingredients in a medium-size heavy non-aluminum saucepan.
4. In a medium bowl, whisk together egg yolks, lemon juice and milk. D Add into sugar mixture in pan. Add sauce pan to the stove and cook over medium heat, stirring constantly until mixture thickens, about 9 minutes.
5. Bring to a boil, and boil, whisking constantly, 1 minute. Remove from heat. Stir in butter and zest until smooth. Spoon into piecrust.
Prepare the Meringue: Beat egg whites and cream of tartar at high speed with an electric mixer just until foamy. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).

Spread Meringue over hot filling, sealing edges.
Bake at 325°F for 20 to 22 minutes or until meringue peaks are lightly browned. Let cool completely on a wire rack (about 1 hour). Store in refrigerator.
How to Make Lemon Meringue Pie | Pie Recipe | Allrecipes.com
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Watch how to make a top-rated lemon meringue pie. This is a milk-free version of the classic pie that's sweet and tangy without being overly sweet.
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The PERFECT Lemon Meringue Pie Recipe
Lemon Meringue Pie is the perfect dessert recipe for any season, with zesty and citrusy lemon curd and a fluffy layer of meringue inside a flaky pie crust. Make this lemon pie with a buttery homemade pie crust or use store-bought if you are short on time. The lemon curd is rich and custardy with refreshing and bold lemon flavor from freshly squeezed lemon juice and zippy lemon zest. Each layer is satisfying to make, and you’ll love the marshmallowy meringue weather you
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Love & Best Dishes: Lemon Meringue Pie Recipe
Lemon Meringue Pie Recipe - This easy lemon dessert recipe is a great summer dessert idea.
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HOW TO MAKE LEMON MERINGUE PIE | CHEF CARMEN ATL
LEMON MERINGUE PIE
Grandma played way too much! This is simple an easy!
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OLD SCHOOL LEMON MERINGUE PIE ( BLACK HISTORY MONTH CELEBRATION)
OLD SCHOOL LEMON MERINGUE PIE
recipe:
5 large egg yolks
6 Tbsp cornstarch
1 1/3 cup sugar
1/4 teaspoon salt
1 1/2 cups whole milk
1/2 cup lemon juice
2 teaspoons lemon zest
2 Tbsp butter
for the meringue
1/4 teaspoon cream of tartar
1/2 cup plus 2 Tbsp white granulated sugar
5 large egg whites (room temperature)
1/2 teaspoon vanilla extract
In a medium-sized saucepan, add 6 Tbsp cornstarch, 1 1/3 cup sugar, 1/4 teaspoon salt, and 1 1/2 cups milk, and whisk to combine. Bring to a boil on medium heat, whisking constantly. Let simmer for 1 minute. The mixture will begin to thicken.
Once the cornstarch mixture has thickened up well (consistency of Cream of Wheat) remove from heat. Take a spoonful of the cornstarch mixture and whisk it into the beaten egg yolks to temper the yolks. Continue to whisk in spoonfuls of the cornstarch mixture until you've used about half of the cornstarch mixture.
Then add the egg yolk mixture back to the pot with the cornstarch. Reduce the heat to low and cook for a minute, stirring.
Remove from heat and stir in the lemon juice, lemon zest, and butter. Add to cooked pie shell
For meringue
Whip egg white untill soft peaks
Slowly add the sugar and cream of tar tar untill stiff peaks
Top on pie and brown in oven
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