Scarlett WLemon Meringue Pie
November 27th 2006 15:09
Lemon Meringue Pie
About Lemon Meringue Pie
Lemon Meringue Pie is a type of baked pie, usually served for dessert, made with a pastry base usually shortcrust or shortbread pastry, lemon curd filling and a fluffy meringue topping.
This pie looks as good as the mile-high diner version. Try substituting lime juice for the lemon juice and you’ll think you’re eating Key Lime Pie. No kidding!
About Fruitsource
Fruitsource, a brand name, is a blend of brown rice syrup and concentrated grape juice, and it comes in liquid and dry forms. On the scale of sweetness, Fruitsource is more mild than maple syrup, but stronger than brown rice syrup. It has a sunny, bright taste and works well in most.
About fructose
Fructose's chemical name is levulose. It is also called the fruit sugar. Fructose is a simple sugar (monosaccharide) found in fruits, honey, and the sole sugar in bull and human semen. It is the sweetest of sugars and it is used for preventing sandiness in ice cream.
INGREDIENTS
Makes 9-inch pie, serves 10
For the graham cracker crust
½ cup / 10 individual fat-free graham crackers
2 cups white or oat flour
2 cups maple or natural cane sugar
½ cup unsweetened applesauce
⅛ cup / ½ egg white or nonfat egg substitute
1 teaspoon vanilla extract
½ teaspoon baking soda
canola oil cooking spray
For the lemon filling
1½ cup 1% vanilla soy milk
1 cup fructose, fruitsource or natural cane sugar
one-third cup fresh lemon juice
¼ cup cornstarch
1 tablespoon lemon extract
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
1 vanilla bean, optional
¼ cups non-fat egg substitute
For the meringue
5 egg whites
6 tablespoons natural cane sugar or fruitsource
dash sea salt
1. To make the crust, grind graham crackers in a food processor fitted with a metal blade. Add all remaining ingredients and process until mixture forms a ball. Do not overprocess.
2. Remove dough and flatten into a disk. Wrap in plastic wrap and chill thoroughly before rolling, 45 minutes to 1 hour.
3. Preheat the oven to 350 degrees Celsius. Spray a 9-inch pie pan once with cooking spray.
4. Flour work surface and roll pie dough into an 11-inch circle with a floured rolling pin. Place in prepared pie dish and use the tip of a fork to flatten the edges onto the rim of the dish.
5. Bake for about 15 minutes or until light brown.
6. Meanwhile, prepare the lemon filling; place all filling ingredients except vanilla bean and egg substitute in a saucepan.
7. If using vanilla bean, split it down the center lengthwise. Scrape seeds into the saucepan and add the scraped pod.
8. Cook the mixture over medium heat, stirring constantly, until it thickens, about 8 minutes. Remove from the heat.
9. Stir a small amount of the hot mixture into the egg substitute, then return this tempered egg substitute mixture to the pan.
10. Place back over low heat and cook, stirring constantly, for 5 minutes. Remove vanilla bean pod. Pour mixture into baked pie shell.
11. Refrigerate while making the meringue.
12. To make the meringue, preheat the broiler, place a large pot of water on the stove and bring to a boil.
13. Pour egg whites, sugar and salt into a bowl that will sit securely on top of the pot. Place the bowl over the hot water.
14. Stir constantly until egg whites become warm to the touch.
15. Remove bowl and beat whites with an electric mixer until they reach stiff peak, about 12 minutes.
16. Spoon mounds of meringue over lemon filling, forming peaks.
17. Place the pie under broiler at least 6-inch from the heat until the meringue turns light gold, about 30 seconds. Watch carefully.
**From “The Taste for Living Cookbook” and “Wikipedia, the free encyclopedia”**
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