Want the best tasting sugar-free lemon meringue pie? Here it is, and it is easy and all-natural. No artificial sweeteners. This is the pie you will want to keep handy for special occasions that all your guests can enjoy. Those folks wanting or needing to go sugar-free get cravings for the delicious pies they used to be able to indulge in. This pie tastes just like the old-fashioned sugar-laden lemon meringue pie. It is so great to be able to satisfy everyone’s dietary needs while still enjoying the best taste!
The Ultimate Pie Crust
Your favorite pre-baked homemade pie crust makes it the ultimate taste treat, but you can use a prepared sugar-free crust or one of the optional crusts mentioned. These crust mixes are easily available online from low-carb and gluten-free diet food distributors. While purchasing your natural sweetener online you will also find available many other healthy sugar-free foods from various manufacturers that are not normally stocked on your supermarket shelves. Enjoy!
Ingredients for Making Best Tasting Sugar-Free Lemon Meringue Pie Filling:
- 1 cup (240mL) plus 2 Tablespoons (30mL) All Natural Sugar Replacement with Fiber* (divided)
- 1/4 cup (60mL) cornstarch
- 1/4 teaspoon (1.25mL) salt
- 1-1/2 cups (350mL) very hot water
- 2 whole eggs ( large or extra large)
- 1/3 cup (80mL) lemon juice ( about 3 medium lemons)
- 1 Tablespoon (15mL) butter
Directions for Making Best Tasting Sugar-Free Lemon Meringue Pie Filling:
- Separate egg yokes and whites. Place egg whites into medium size bowl and set aside for making meringue. Stir yokes with fork.
- Combine one cup (240mL) All Natural Sugar Replacement, cornstarch and salt in a medium- size saucepan. Whisk or stir to mix.
- Slowly add the hot water to the pan, stirring with spoon to blend well. Stir and cook over medium-high heat for 3-4 minutes ; stirring constantly, until mixture thickens. Remove from heat.
- Slowly stir in egg yokes, place back on heat and cook another 2 minutes until very thick.
- Remove from heat and stir in lemon juice and butter. Spoon filling into prepared pie crust.
Directions for Making Meringue:
- Preheat Oven to 375° (F) - 190° (C).
- Whip egg whites until stiff peaks form (3-4) minutes, and sprinkle in the remaining two tablespoons (30mL) All Natural Sugar Replacement.
- Whip for 30 seconds until well blended. Lightly spoon meringue over filling and bake for 10-12 minutes, or until meringue peaks are lightly brown.
- Cool pie for 30 minutes and place in refrigerator. Chill for one hour. Makes 7 dessert size servings. Store pie in refrigerator and serve chilled. You may also want to make delicious sugar-free Coconut-Cream Pie and Chocolate Cream Pie versions.
For “Ice Box” No-Bake Version of Best Tasting Sugar-Free Lemon Meringue Pie:
Simply omit the meringue and chill. Serve with sugar-free topping. Both lemon and key lime dessert square versions can also be made by spooning filling into a 9” (23cm) x 9” (23cm) pan.
For Key-Lime Pie Version:
- Just replace the 1/3 cup (80mL) lemon juice with lime juice.
For Gluten-Free and/ or Low Carb Versions:
- Substitute a gluten-free or low carbohydrate pie crust or graham cracker style crust for the homemade traditional version.
*All Natural Sugar Replacement with Fiber, gluten-free and low carbohydrate pie crusts can be found online from diet and specialty food distributors.
Brenda K. Oswalt - Brenda Oswalt is a French trained cook, writer, businesswoman/inventor who holds several medical patents.
