Tinfoil Chef

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The Lemon Meringue Pie recipe is in the video below, the ingredients you’ll need for the Lemon filling are:

4 egg yolks (save the whites for the meringue topping)
1/3 cup cornstarch
1 1/2 cups water
1 1/3 cups splenda
1/4 teaspoon salt
3 tablespoons butter
1/2 cup lemon juice
1 tablespoon finely grated lemon zest
1 9-inch pre-baked pie shell

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For the meringue topping:
4 egg whites
a pinch of cream of tartar
2 tablespoons splenda

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and here’s the sugar free pie crust:

1/2 cup of melted butter
1 cup of flour
1/2 teaspoon of salt
a dash of cinnamon

Put everything in 1 1/2 quart bowl and beat for 30 seconds or until the mixture sticks to the side of the bowl. Pull the dough together and press it onto the bottom and sides of 9 inch pie pan that’s you’ve sprayed ahead of time with your favorie non-stick cooking spray. Do not prick the crust.

Bake it at 375 degrees for 10 minutes then add your filling and bake until it’s done. For a fully baked shell for use with a no bake filling, bake the crust for 18 to 20 minutes or until golden brown.

Technorati Tags: dessert, meringue, sugar free, cooking, pie, splenda, no carbs, lemon, dessert, atkins, diabetic, low carb, no sugar