Best 4 Sugar Free Lemon Meringue Pie Recipes

SUGAR FREE LEMON MERINGUE PIE

Steps:

• Prepare crust as directed on package. FILLING: In saucepan, combine Splenda, cornstarch and salt; stir in egg yolks. Gradually stir in hot water; cook over medium heat, stirring, until boiling and thickened. Remove from heat. Stir in lemon juice, margarine and food coloring, if using. Cool slightly; pour over baked crust. MERINGUE: In blender, blend apricot spread and water until smooth. In small saucepan, combine apricot mixture, Splenda and cornstarch; bring to boil. Set aside in refrigerator to cool. In bowl, beat egg whites until frothy; add cream of tartar and beat 1 minute. Add apricot mixture; beat until stiff peaks form. Spread over filling; sealing well to pastry rim. Bake in 350 degrees F oven for 10 to 15 minutes or until nicely browned in places.

SUGAR FREE LEMON MERINGUE PIE

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.

MARTHA'S LEMON MERINGUE PIE

Steps:

• Preheat oven to 350 degrees. Fit a homemade or store-bought pie crust into a 9-inch pie plate; line crust with parchment paper and fill with dried beans or pie weights. Bake until crust is lightly browned, about 45 minutes. Carefully lift and remove paper with pie weights and let crust cool.
• Prepare Lemon Curd through step 1. Whisk together 1 cup cold water and 1/4 cup cornstarch add to lemon mixture along with butter in step 2 and continue as directed. Do not chill curd; pour directly into cooled crust and smooth top. Refrigerate until chilled and set, 3 hours (or up to 1 day).
• Preheat oven to 350 degrees. In a large bowl, combine egg whites, sugar and salt. Using an electric mixer, beat on medium-high until stiff peaks form. Pile meringue on pie, making sure it touches the crust all around. Bake until meringue begins to brown, 8 to 10 minutes.

CLASSIC LEMON MERINGUE PIE

Steps:

• In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add 3 tablespoons cold water, tossing with a fork until dough forms a ball. , Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Bake at 425° for 12-15 minutes or until lightly browned., Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and lemon zest. Gradually stir in lemon juice just until combined. Pour into the crust., For meringue, in a saucepan, combine 2 tablespoons sugar and cornstarch. Gradually stir in cold water. Cook and stir over medium heat until mixture is clear. Transfer to a bowl; cool., Beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time. Beat in cornstarch mixture on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edge to crust., Bake at 350° for 25 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.