Lofty Lemon Meringue Pie
Fixings
For the pie:
1 refrigerated pie outside, relaxed by bundle headings
1 ½ cups Splenda® Granulated Sweetener
¼ cup cornstarch
1 ¾ cups water
4 egg yolks, daintily beaten
2 tablespoons spread, relaxed
½ cup new lemon juice
2 teaspoons ground lemon zing
For the meringue besting:
¼ cup meringue powder
1 tablespoon cornstarch
¾ cup water
½ teaspoon vanilla concentrate
½ cup Splenda Granulated Sweetener
¼ cup light corn syrup
Directions
Preheat stove to 450°F.
Fit the pie outside into a 9" pie plate as indicated by bundle headings; overlay edges under and pleat. Prick base and sides of outside layer with a fork. Heat for 9-11 minutes or until daintily carmelized. Cool on a wire rack.
Lessen stove temperature to 350°F.
In a weighty, non-aluminum pan, whisk together Splenda Sweetener, cornstarch, water, and egg yolks. Cook over medium hotness, whisking continually, until combination thickens and reaches boiling point. Bubble 1 moment, whisking continually.
Eliminate from heat. Race in spread, lemon juice, and lemon zing. Fill heated pie shell.
In a huge bowl, join meringue powder, cornstarch, water, and vanilla concentrate. Beat at rapid with an electric blender for 2 minutes. Slowly add Splenda Sweetener and corn syrup, beating at rapid until firm pinnacles structure.
Spread meringue over hot filling, fixing to edge of cake. Heat for 20-25 minutes or until meringue is delicately cooked. Cool on a wire rack. Cool. Partake in the Lofty Lemon Meringue Pie plans !!!
Lofty Lemon Meringue Pie Video :
