Lemon Meringue Pie with Truvía^® Calorie-Free Sweetener

Ingredients

Filling

• 80g cornflour

• 540ml water

• 120ml fresh lemon juice

• 2 large eggs

• 2 large egg whites

• Grated lemon zest from half a lemon

• 70g Truvía^®Calorie-Free Sweetener

• 30g margarine

• 1⁄2 tsp vanilla extract

• A pinch of salt

Meringue

• 1 Tbsp cornflour

• 80ml water

• 3 egg large whites

• 1⁄4 tsp cream of tartar

• 3 Tbsp sugar

• 1 1⁄2 Tbsp Truvía^® Calorie-Free Sweetener

• 1⁄2 tsp vanilla extract

• A pinch of salt

Directions

Crust

• 1.  

  Prepare pastry for single crust pie and bake in 9-inch pie plate according to directions.

Filling

• 2.  

  Stir together cornstarch, water and lemon juice in a medium saucepan. Heat to boiling over med-high heat, stirring constantly until thick. Boil and stir for 1 minute. Remove from heat.

• 3.  

  Whisk eggs and eggs whites together with lemon zest and Truvía® Calorie-Free Sweetener in a medium bowl.

• 4.  

  Add several tablespoons of the hot filling to the egg mixture and stir. Then pour the egg mixture into the hot filling and return to heat. Cook over low heat for 1 minute, stirring constantly.

• 5.  

  Remove from heat and stir in margarine, vanilla and salt. Stir until blended.

• 6.  

  Pour filling into prebaked crust and allow to cool while you make the meringue.

MERINGUE

• 7.  

  Stir cornstarch and water together in microwave safe cup or bowl and heat on high for 30 seconds. Stir and heat again for 30 more seconds to produce thick starch gel. Stir and set aside to cool.

• 8.  

  Beat egg whites and cream of tartar on medium speed until foamy. Add sugar and Truvía® Calorie-Free Sweetener while beating on high speed until glossy stiff peaks form.

• 9.  

  Add thickened starch gel one tablespoon at a time, while mixing on low. Add vanilla and salt.

• 10.  

  Spread meringue over lemon filling making sure it touches the crust all the way around. Mound the rest of the meringue on top of the pie and swirl with the back of a spoon.

• 11.  

  Bake pie at 120°C for about 5-7 minutes until meringue is lightly browned. Cool and refrigerate pie before serving.