Wednesday, August 8, 2012

import blog june 06

Lemon meringue pie-my adaptaion
This recipe comes from a very old Farm Journal Pie cookbook. These farm Journals are just the best cookbooks, recipes come from country farm wives. Can always adapt some of them to a little healthier.
1 1/4 cups Splenda
1/4 cup organic sugar
1 1/2 cups water
1/4 tsp salt or can leave this out
1/2 cup cornstarch
1/3 cup water
4 egg yolk-if possible free range fresh farm eggs
1/2 cup fresh squeezed lemon juice-look for organic lemons
1 tablespoon lightest olive oil (recipe calls for 3 tablespoons butter or add just a little butter)
1 teaspoon grated lemon peel
4 egg whites
1/4 teaspoon salt
1/2 cup organic  sugar (whenever I try to make meringue with splenda it collaspes on me so I use sugar here, can lower this to 1/4 cup)
1 baked pie shell
Combine sugar, splenda and water and salt in a saucepan and heat to a boil.
Mix the cornstarch and water to make a smooth paste and then add to boiling water slowly, stirring constantly. Cook unitl thick and clear. Remove from heat. (sometimes this takes a couple minutes and sometimes it just gets thick real fast)
Combine the egg yolks and lemon juice and beat a bit with a fork. Stir into above and return to heat and cook stirring constantly until it bubbles again.
Remove from heat, sitr in the olive oil (or a little butter) and lemon peel.
Cover and cool until lukewarm.
Make your pie shell and then make the meringue.
For your meringue add salt to the egg whites and beat until frothy. Gradually add the 1/2 cup sugar beating until glossy peaks are formed. Stir 2 tablespoons of meringue into the lukewarm filling.
Pour the filling into the cooled pie shell. Pile on the meringue
Bake at 325 degrees for about 15 minutes or until just browned.
cool on rack at least 1 hour before serving.
This has been a favorite family recipe for many years. I make when we have fresh eggs and lemons and for special times.
Again diabetics need to count this as there is sugar and eggs. I always look at the individual serving so I think the sugar is alot less using mostly splenda in the filling. Egss are healthy for you especially when you buy them organic or free range.


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