Karen's Candida-Safe Recipe Collection

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Sugarfree Lemon Meringue Pie (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

2 cups Rice Dream (or skim milk - I'm allergic to milk)
3 egg yolks
1/2 teaspoon Stevia powder
2 tablespoons lemon juice
1 tablespoon vanilla
2 teaspoons grated lemon rind
1 teaspoon lemon extract (optional)
2 tablespoons cornstarch dissolved in 2 tablespoons water

In top of double boiler, over boiling water combine all ingredients except for cornstarch mixture and cook for 10 minutes, stirring frequently. Stirring constantly, add cornstarch and cook until mixture thickens. Pour into prepared crust. Let stand 15 minutes.

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. Bake at 425F degrees for 8 to 10 minutes or until top is lightly browned.

 

karen@trippcentral.ca

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