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Lemon Angel PieIngredients:4 eggs, separated 1/4 teaspoon cream of tartar 1 cup Splenda 3 tablespoons lemon juice Grated rind from one lemon Whipping cream Directions: MERINGUE: Beat egg whites until foamy. Add cream of tartar then beat until whites stand in peaks. Add Splenda, a little at a time, beating well after each addition. Beat for a minute or two after adding all the sugar. Butter and flour a pyrex pie plate. Spread the meringue evenly in the bottom of the plate and up the sides. Bake 1 hour and 10-15 minutes in a 275 degree oven, then raise the temperature to 300 degrees and bake for an additional 20 minutes. FILLING: Beat egg yolks well. Add sugar, juice and rind. Cook in double boiler until thickened. Cool thoroughly. Whip cream and sweeten with 2 tablespoons Splenda. Gently fold cooled lemon mixture into whipped cream and spoon into cooled meringue pie shell. Chill thoroughly and serve. Courtesy of FitnessandFreebies.com Back to Previous Page
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