Lemon Meringue Pie

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Lemon Meringue Pie

Source: The Benton Sisters' Cookbook Volume 1

 

*This is DELICIOUS! I prepare this for holiday meals.

 

2 1/4 cups water

1/3 cup frozen pineapple juice concentrate

1/8 cup frozen orange juice concentrate

5 Tbsp. lemon juice

1/3 cup liquid sweetener of choice (agave; maple syrup; Fruit Source)

1/3 cup plus 2 Tbsp. cornstarch

1 1/2 Tbsp. fructose powder

 

Measure all ingredients into blender and whiz. Heat, stirring to

avoid burning. (This can also be done in the microwave.) Cover and

let cool a bit before pouring into 8 inch prebaked gluten free pie

crust.

 

Meringue

 

2 Tbsp. lemon juice

1 cup water

6 Tbsp. fructose powder

2 - 3 Tbsp. Emes vegan Kosher-Jel

1 tsp. lemon extract

 

Dissolve Kosher-jel and fructose in 1 cup of boiling water. Add

other ingredients and pour into a dish to cool in refrigerator for a

few minutes. When mixture is the consistency of pudding, whip it for

5 minutes on high speed. Let set for about 10 minutes to harden some

more, then whip again for 5 minutes on high. This time it will be

fluffy and will peak nicely. Note: use 2 tablespoons Emes if making

a day ahead, use 3 tablespoons if you are in a hurry and will eat

immediately. And don't give up!