I made several batches of lemon pie filling today, trying to master stevia. Stevia is a plant that is a substitute for sugar, but it is much sweeter than sugar. I was trying to keep the bright yellow colour of the lemon for my pie. It didn’t work. After many failed attempts, I decided that I would just go back to the palm sugar and have a brown lemon meringue pie. Maybe next time… 🙂
** I have now used xylitol and made a wonderfully yellow Lemon Meringue Pie 🙂
Lemon Meringue Pie
Crust:
1 1/2 c. gluten free graham cracker crumbs
1/2 c. melted dairy free margarine
1/2 c. palm sugar (or other granular sugar)
Filling:
3 Tbsp. corn starch
1 c. palm sugar (or other granular sugar)** use xylitol for yellow filling**
3 egg yolks
1/2 c. lemon juice
1 Tbsp. lemon zest
1 1/2 c. hot water
1 Tbsp. dairy free margarine
Meringue:
3 egg whites
1/4 tsp. cream of tarter
1/4 c. honey or agave nectar
1 tsp vanilla
Mix the graham cracker crumbs together with the margarine and sugar. Press into a 9″ pie plate. Bake at 350 degrees for 20 minutes. Set aside.
In a medium sized pan, whisk together corn starch and sugar. Whisk in remaining ingredients except for margarine. Turn pan on medium low heat, whisking constantly. Let mixture come to a slow boil and thicken. Take off heat and whisk in margarine. Let cool for ten minutes before pouring into pie crust.
Beat egg whites on high speed in a medium sized bowl until high peaks form. Slowly add remaining ingredients while still beating. Pour meringue onto pie filling, right to the edges.
Put pie back into preheated 350 degree oven for ten minutes.
Let pie completely cool before serving.
