Lemon Angel Pie
Low Carb Recipe
The difference between this delectable Lemon Angel Pie and the original is the use of sweetener in place of regular sugar - and the fact that the pie crust is actually the meringue while the filling is cooked on top of it.
4 eggs, separated
1/4 teaspoon cream of tartar
1 cup Steviva
3 tablespoons lemon juice
Grated rind from 1 lemon
Meringue: Beat egg whites until foamy.
Add cream of tartar then beat until whites stand in peaks. Add sweetener 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 9-1/2-inch pie plate. Spread the meringue evenly in the bottom of the plate and up the sides.
Bake Lemon Angel Pie 1 hour plus 10 to 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.