Lemon Meringue Pie

By AzWench

Ingredients

• Crust:
• Vegetable oil spray
• 1 egg white
• 1 cup almond flour
• 1/4 cup Splenda
• 1/8 teaspoon salt
• 2 tablespoons butter, softened
• Meringue:
• 6 large egg whites
• 1/2 teaspoon cream of tartar
• 1/2 cup Splenda
• 1 teaspoon vanilla
• Filling:
• 5 egg yolks, at room temperature
• 1 1/2 cups water
• 1 cup Splenda
• 1/2 cup fresh lemon juice
• 1/4 teaspoon salt
• 1 envelope unflavored gelatin
• 1/4 cup cold water

Preparation

Step 1

Preheat oven to 325 degrees. Spray a pie pan with vegetable oil.

Make the Crust: In a medium bowl, whisk the egg white with a fork until frothy and add the remaining crust ingredients. Mix until well blended and doughlike.

Place the dough in the center of the pie pan and cover loosely with plastic wrap. Press down through the plastic to spread the dough evenly to cover the entire inside of the pan. (Make sure to coat the sides all the way to the top.) Discard plastic wrap and replace it with a round piece of parchment paper. (Trim edges afterward if needed.) Set aside and prepare the meringue.

Make and Bake the Meringue: Add the egg whites to a mixing bowl and beat on high speed for about 1 minute until frothy. Then add the remaining meringue ingredients and continure beating until soft peaks form.

Scoop the meringue into the piecrust right up to the edge of the parchment paper and spread it out, mounding in the center. (The paper and the meringue will be lifted off the crust after baking so the pie may be filled later.) Bake the crust and meringue together for 25 to 30 minutes until the meringue is golden brown. Remove from the oven and let cool until ready to fill.

Prepare an ice water bath with an insert.

Make the Filling and Pie: In a saucepan over medium heat, whisk together the egg yolks, 1 1/2 cups water, Splenda, lemon peel, lemon juice, and salt. Cook while stirring slowly and constantly with a wooden spoon for about 15 minutes being careful not to let the filling boil.

Just before the filling is done, dissolve the gelatin in 1/4 cup cold water and let sit for 1 minute, then quickly whisk it into the hot filling.

Immediately remove the filling from the heat and pour it into the bowl resting in the ice water bath to cool.

Once cooled, pour the filling into the cooked piecrust.

Carefully remove the parchment paper from the baked meringue and place the meringuw on top of the filled pie to finish. Refrigerate uncovered for at least 2 hours before serving.