Ingredients for Sensational Lemon Meringue Pie Suitable For Diabetics
- Shortcrust Pastry
- Cornflour
- Zest of 2 large lemons
- Lemons
- Artificial Sweetener
- Eggs
- Cold Water
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How to Make Sensational Lemon Meringue Pie Suitable For Diabetics
- Preheat oven to 180°C (350°F).
- Roll out the pastry and carefully place it into a 6-7 inch pie dish. Trim and crimp the edges.
- In a small, non-stick saucepan, whisk together the cornflour and water until smooth. Add the lemon zest and juice.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. This should take about 2-3 minutes.
- Remove from heat and stir in 4 tablespoons of Splenda. Let the mixture cool slightly (about 10 minutes).
- In a separate bowl, gently whisk together the egg yolks.
- Gradually whisk the cooled lemon mixture into the egg yolks, ensuring there are no lumps.
- Pour the lemon filling into the prepared pastry shell.
- Bake for 12-15 minutes, or until the filling is set and the edges are lightly golden.
- While the pie base is baking, beat the egg whites in a clean, grease-free bowl with an electric mixer until stiff peaks form.
- Gradually add the remaining 4 tablespoons of Splenda, continuing to beat until glossy and stiff peaks form.
- Carefully spread the meringue over the hot lemon filling, ensuring it seals the edges of the crust to prevent shrinkage.
- Return the pie to the oven and bake for another 5-7 minutes, or until the meringue is lightly golden brown and firm to the touch.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
3g
Fat
23g
Carbs
9g
