Best Bunyans Diabetic Lemon Meringue Pie Recipes

Sugar Free Lemon Meringue Pie image

Provided by SweetSueAl

Categories Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

1 (9 inch) pastry for single-crust pie, baked
2 1/4 cups water
1/2 cup fresh lemon juice (fresh juice is a must)
1/2 cup cornstarch
2 eggs
2 egg whites
1 1/2 teaspoons grated lemon peel
1 1/2 cups Equal Spoonful (or 36 packets of Equal Sweetener)
2 tablespoons stick butter or 2 tablespoons margarine
1 -2 drop yellow food coloring (optional)
3 egg whites
1/4 teaspoon cream of tartar
2/3 cup Equal Spoonful (or 16 packets Equal Sweetnener)

Steps:

Combine water, lemon juice and cornstarch in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly.
Boil and stir 1 minute.
Beat eggs, 2 egg whites and lemon peel in medium bowl. Mix in 1-1/2 cups Equal® or 36 packets.
Stir about half of hot cornstarch mixture into egg mixture. Return all to saucepan.
Cook and stir over low heat 1 minute. Remove from heat.
Stir in butter until melted.
Stir in food coloring, if desired.
Pour mixture into baked pie shell.
For Meringue:.
beat 3 egg whites in mixing bowl on medium speed of mixer until foamy. Add cream of tartar.
Beat to soft peaks. Gradually beat in 2/3 cup Equal® or 16 packets), beating to stiff peaks.
Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.
Bake pie in 425° F oven about 5 minutes or until meringue is lightly browned.
Cool completely on wire rack.

Sensational Lemon Meringue Pie - Suitable for Diabetics image

Provided by JoyfulCook

Categories Tarts

Time 50m

Yield 4-5 Slices

Number Of Ingredients 7

200 g shortcrust pastry
3 tablespoons cornflour
lemon zest, from the two lemons
2 lemons, juice
5 tablespoons splenda granulated artificial sweetener
2 eggs, large
200 ml cold water (6 3/4 fl.oz. )

Steps:

preheat oven to 180c (350f).
Roll out and place pastry in a 6-7inch pie dish,.
In a small non stick saucepan, blend the corn flour with the water adding the lemon zest and the juice from the lemons. slowly bring to the boil, stirring all the time.
add 4 tablespoons of the splenda, removing from the heat, let it cool for about 10 minutes.
Separate the egg yolks from the whites. Put the egg white to one side for the meringue and add the yolks to the lemon mixture and pour the mixture into the pastry shell.
Bake for about 12-15 minutes, until set.
While the base is cooking whisk the egg whites in a bowl until it forms peaks, add the remaining sweetener and whisk again to fold in well.
Spread the meringue over the lemon filling and return to the oven for about 5 minutes or until the peaks of the meringue turn a lovely honey brown.

Bunyan's Diabetic Lemon Meringue Pie image

Provided by Paul Bushay

Categories Pies

Time 45m

Number Of Ingredients 16

FOR THE PIE FILLING
9 in baked pie crust
3/8 c splenda/sugar blend
1 1/2 c water
4 eggs seperated (slightly beat yolks)
3 Tbsp butter
1/3 c cornstarch
1/4 c cold water
1/4 tsp sea salt
1/2 c lemon juice, fresh
zest of 1 lemon
FOR MERINGUE
1/8 c splenda/sugar blend
4 egg whites
1/8 tsp cream of tartar
1/2 tsp lemon extract

Steps:

1. Combine splenda/sugar blend (3/8 cup), 1 1/2 cup water, lemon zest and 1/4 teaspoon salt in medium size heavy saucepan. Heat to boiling. Combine cornstarch and the 1/4 cup cold water, stirring to blend. Add to boiling mixture, stirring constantly. Cook and stir until mixture is clear and thickened.
2. Remove from heat. Beat lemon juice and egg yolks together. VERY SLOWLY stir into hot mixture. Return to heat and cook until mixture begins to boil. Stir in butter and lemon zest; cover and cool to room temperature.
3. Beat egg whites and cream of tartar to soft peaks. Gradually add Splenda/sugar blend (1/8 cup) and beat until peaks are stiff. Pour lemon mixture into pie shell. Top with meringue and seal to edges. Sprinkle extra lemon zest on top. Bake at 350 degrees until brown. About 15 minutes