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Lemony Angel Pie

Recipe Description
Serves 8. 5 grams per serving with lemon juice; 3
grams with substitute.

Great light dessert​
Preparation Steps:
Preheat oven to 275°F. Grease one Pyrex pie plate and
set aside.​
Level of Difficulty:
Time Needed:
Ingredients For
Meringue Shell:
4 egg whites
1/4 teaspoon cream
of tartar
5 Tablespoons

Ingredients For
4 egg yolks
3 Tablespoons lemon
1 tsp lemon zest
(grated lemon rind)
1 cup Splenda
3 pkts Splenda
1 pint heavy
whipping cream​
Beat egg whites until foamy. Add cream of tartar;
then beat until whites stand in peaks. Add Splenda
and beat for an additional minute or two. Spread
the meringue evenly in the bottom of the plate and
up the sides. Bake 1 hour and 10 minutes in a 275°F
oven, then raise the temperature to 300° and bake
for an additional 20 minutes. Remove from oven and
cool while you make filling.

Beat egg yolks well. Add 1 cup Splenda, juice and
lemon zest. Cook in double boiler until thickened.
Cool thoroughly.

Whip whipping cream sweetened with 3 pkts
Splenda. Gently fold cooled lemon mixture into
whipped cream and spoon into cooled meringue pie
shell. Chill thoroughly and serve.

* To reduce carbs further, no-sugar lemonade dry
mix disolved in 3 Tbsp water can be substituted for
lemon juice.​
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