Zutaten für No Sugar Added Fat Free No Crust Lemon Meringue Tart
- Splenda Granular
- 1/4 cup cornstarch
- 1 cup water
- 2 large egg whites (or equivalent in egg beaters)
- Fresh Lemon Juice
- 1 tablespoon lemon zest
- 2 large egg whites (or equivalent in egg beaters)
- Pinch of cream of tartar
- 1 teaspoon vanilla extract
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Zubereitung von No Sugar Added Fat Free No Crust Lemon Meringue Tart
- **Lemon Filling:**
- In a medium saucepan, whisk together 1/2 cup Splenda, 1/4 cup cornstarch, and 1 cup water until smooth.
- Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil and thickens, about 1 minute.
- In a small bowl, whisk together 2 large egg whites (or equivalent in egg beaters).
- Temper the egg whites by gradually whisking in 1/4 cup of the hot Splenda/cornstarch mixture.
- Slowly pour the tempered egg white mixture into the saucepan with the remaining Splenda/cornstarch mixture, whisking constantly.
- Stir in 1/2 cup fresh lemon juice and 1 tablespoon lemon zest.
- Cook over medium heat for 3-4 minutes, or until the filling is very thick and coats the back of a spoon.
- Pour the lemon filling into individual custard cups.
- **Meringue:**
- In a clean, dry bowl, beat 2 large egg whites (or equivalent in egg beaters) with a pinch of cream of tartar until soft peaks form.
- Gradually add 1/4 cup Splenda and 1 teaspoon vanilla extract, beating on high speed until stiff, glossy peaks form.
- Top each custard cup with meringue, sealing the meringue to the edges of the cups.
- Place the custard cups on a baking sheet and bake in a preheated 350°F (175°C) oven for 12-15 minutes, or until the meringue is lightly golden brown.
- Let cool completely before refrigerating for at least 2 hours to allow the filling to set.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
4g
Fat
0g
Carbs
2g
