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This is really delicious. Karen

Sugarfree Lemon Cream Meringue Pie (or Pudding) (made with Stevia)

Crust

1/2 cup slivered almonds
3/4 cup whole wheat flour
1/8 teaspoon Stevia powder
2 tablespoons margarine or butter
2 egg whites
1/4 teaspoon almond extract

Toast almonds in non-stick skillet over medium heat, stirring frequently. In food processor, combine almonds, flour, stevia, and margarine, process until almonds are coarsely chopped. Add egg whites and almond extract; process until ball forms. Press into 9-inch pie plate; prick all over with fork. Bake in 375F degree oven for 15 minutes.

Pie Filling or Pudding

1/3 cup cornstarch
3/4 teaspoon Stevia powder concentrate
1/4 teaspoon salt
1 3/4 cups Rice Dream (you can use skim milk if not allergic)
3 egg yolks (save white for meringue)
1 tbsp butter
1/4 cup lemon juice
1 teaspoon lemon rind

In pot over medium heat, put cornstarch, stevia and salt. Gradually add Rice Dream or milk, stirring constantly with wire whisk so that no lumps remain. Add lemon juice and rind, and stir constantly until mixture comes to a boil and thickens. Add some of the hot mixture to the egg yolks and beat slightly with whisk. Return to saucepan and cook over low heat for a few minutes, or until very thick. Do not boil. Remove from heat. If using as a pudding, it's done. Pour into a bowl. Put a clear plastic wrap directly on the pudding so that a skin doesn't form. Let cool.

If making a pie, pour into baked pie shell, put clear plastic wrap directly over the filling while making the meringue.

Meringue

3 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon Stevia powder
1 teaspoon vanilla

In medium bowl beat egg whites until frothy. Add cream of tartar; beat until stiff peaks form. Beat in Stevia powder and vanilla. Spread over cooked pie filling (yes, remove the plastic wrap first. Having it there will now help the meringue to bond to the filling). Bake at 425F degrees for 8 to 10 minutes or until top is lightly browned.

 

karen@trippcentral.ca

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