| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Diabetic, Pies |
8 |
Servings |
INGREDIENTS
|
|
Pastry Shell; baked |
| 3/4 |
c |
Granulated Fructose |
| 1 |
c |
Water |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Corn Starch |
| 3/4 |
c |
Water |
| 4 |
|
Egg Yolk; slightly beaten |
| 1/2 |
c |
Lemon Juice |
| 2 |
tb |
Margarine |
| 1 |
ts |
Lemon Peel; dried |
| 4 |
|
Egg White |
| 1/4 |
ts |
Cream Of Tartar |
| 2 |
tb |
Fructose |
| 2 |
tb |
Granulated Sugar Replacement |
INSTRUCTIONS
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
sweeteners, until stiff. Spread on filling and bake at 325 for about 5 min
or till lightly browned.
Recipe by: The Art of Diabetic Cooking Posted to MC-Recipe Digest V1 #746
by Dianne Waller <dwaller@frontier.gulf.net> on Aug 17, 1997
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