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Old 07-29-2004, 01:47 PM   #1
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Tater Head... Your Lemon Meringue Pie is wonderful !

I made this two days ago and it truly tastes exactly like the "real thing". I made a "shortbread" crust with almond flour and you really can't distinguish it from a real pie. Thanks so much for your recipe. I guess the gelatine would work in a number of similar pie and pudding type dishes. I haven't used it much because it seemed like such a pain with all the steps on the package. I never knew you could just throw it right in (in heated recipes). Here's the filling recipe...

Tater Head's Lemon Meringue Pie

This will taste exactly like the real filling.

6 egg yokes
1 packet unflavored gelatin
1-cup water
1-cup of a mix of sugar subs
1/2 cup heavy cream
1 tbsp butter
1/3 cup lemon juice
2 teaspoons lemon zest ( must have)
1/4 tsp salt

In a LG sauce pan blend all indredients until smooth using wire whisk, then turn on heat. Cook over low/med heat, stirring constantly until thickened. Remove from heat, pour into a cold bowl,allow to cool but not set.

Whip up egg whites until soft peaks. Sprinkle with cream of tartar and 1/4 c Sugar Sub, continue whipping stiff peaks form.

Pour filling in crust, top with meringue out to edges and bake until light brown (400*). Put in refrigerator 5 hours or over night. DO NOT try and cut this open until very cold, because you'll have lemon soup. it will need to set up again because of being in the oven.


AND NO lemon jello doesn't work with this.

I made a shortbread crust by modifying the famous "Almond Thin" recipe...

Shortbread Crust
1 cup almond flour
3 Tbs butter melted
1/3 cup splenda (I use liquid)
1 egg white

Mix all ingredients and spread in a 9 inch pie plate. Bake at 325 for 7 to 10 minutes, until golden brown.

Just a note on the crust "batter". It is pretty sticky so I drop it into the pie plate and cover it with parchment and use my pizza dough roller from pampered chef to spread it. Remove the parchment paper before baking. I think you could also put the dough in the fridge and it would stiffen to make it easier to work with. Anyway, it is worth the effort because it is so good.
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Old 07-29-2004, 03:37 PM   #2
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Thanks cjack, once you start using gelatin in puddings and such, it's easy to play around with stuff like this. The gelatin idea came from so many recipes I see on this board and other boards so I can't take full credit for the idea . This one is tweaked from a recipe I got from a SS friend. The reason it taste like a real lemon filling is because it is basiclly, only your not using corn starch. There is lots of recipes using egg yokes too, like cream brulee

Last edited by Tater Head; 07-29-2004 at 03:56 PM..
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Old 07-29-2004, 06:31 PM   #3
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Re: Tater Head... Your Lemon Meringue Pie is wonderful !

Quote:
Originally posted by cjack
1-cup of a mix of sugar subs
Can you list what these are or suggestions?
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Old 07-30-2004, 06:41 AM   #4
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Splenda Granular
Xylitol
Erythritol
Maltitol

You're just basically aiming for some synergy here. All Splenda, or any of the sweeteners, would be okay.

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Old 07-30-2004, 06:55 AM   #5
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LCredhead... I just used Splenda and about 4 drops of liquid Sweet-n-Low.
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Old 07-30-2004, 08:29 AM   #6
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Auntie is right I use a mix of.........

Splenda Granular
Xylitol
Erythritol

I don't like the taste of just splenda only, it can taste bitter and sometimes have and aftertaste in wet recipes like this one.
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Old 07-30-2004, 02:49 PM   #7
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Lemon zest is important..........hmmm........don't have any, but, I can get it. Sure sounds like a good pie, and different from the cheesecake. I like cheesecake but, need a change, now and then.
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Old 07-30-2004, 03:58 PM   #8
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Quote:
Originally posted by Cocapelle
Lemon zest is important..........hmmm........don't have any, but, I can get it. Sure sounds like a good pie, and different from the cheesecake. I like cheesecake but, need a change, now and then.

Lol all lemon zest is-is the yellow rind part of the lemon,no white part though because it's bitter. You can buy a zester or just peel and chop really fine.
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Old 07-30-2004, 03:59 PM   #9
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This is also very good as a pudding. I found it far too sweet for my taste, and not lemony enough, so I doubled the lemon and cut back the splenda to 2/3 cup. It's very good with whipped cream on top (everything is good with whipped cream!).
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Old 07-31-2004, 10:12 PM   #10
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How many carbs?

Does anyone know what the carb count for this is?
Lemon pie is my absolute favorite!

Thanks,
Erin---
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Old 08-01-2004, 04:17 AM   #11
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Here ya go! According to MasterCook, based on 8 servings:

Per Serving (excluding unknown items): 126 Calories; 11g Fat (75.8% calories from fat); 3g Protein; 5g Carbohydrate; trace Dietary Fiber; 184mg Cholesterol; 95mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat.

For the entire recipe:

Per Serving (excluding unknown items): 1010 Calories; 86g Fat (75.8% calories from fat); 26g Protein; 36g Carbohydrate; 1g Dietary Fiber; 1470mg Cholesterol; 759mg Sodium. Exchanges: 2 1/2 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 15 1/2 Fat.


HTH


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Old 08-01-2004, 08:01 AM   #12
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Tiva - When you made this as a pudding, did you just put in the refrigerator to set up or did you bake in the oven at all?
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Old 08-01-2004, 09:32 AM   #13
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If you are just using it for pudding you don't need to bake it, that is just for browning the meringue.

Last edited by Tater Head; 08-01-2004 at 09:34 AM..
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Old 08-01-2004, 11:40 AM   #14
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For a pudding, you definately don't need to bake it. You can also cut back on the gelatin a bit--you need that stiffness for the pie, so it holds together when you slice it, but most people don't expect their puddings to be stiff. For a lighter pudding, you can also whip some heavy cream and mix it into the lemon mixture, before putting it into the fridge to cool. Lemon extract is also a nice touch, since it adds intense lemon flavor without as many carbs as plain lemon juice. (Anything you do to lemon pie/pudding is great in my book!)
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Old 08-01-2004, 12:34 PM   #15
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Hmmmm!

You recipe for the pie crust would be great for tahnksgicing - you couold make pumpkin custard pie, chocolate pudding pie - all low carb even banana cream pie , using banana extract. -Ohhh the possiblities are endless.
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Old 08-01-2004, 01:03 PM   #16
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Thanks Auntie3,
A carb count of 5 for an eighth of a pie is a good deal!

Erin---
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Old 08-01-2004, 03:00 PM   #17
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Thanks, Tater Head! Lemon pie was the dessert I've most been missing for over 2 years on this OWL and now I have it!!!! I've tried many other lemony-like things but I really wanted the whole thing - crust, filling and meringue. No one would ever suspect this low carb. FABULOUS!!! Thanks again.
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Old 08-07-2004, 08:17 PM   #18
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I made this today..and added about 1 1/2 tsp. of lemon extract
and about 1 1/2 packages of the unflavored gelatin as I was
afraid it might not set up...Will have it tomorrow for lunch..

I had never made this almond flour crust before..and was very
pleased how easily it went together..I DID add 1-2 Tbs. of oat
flour as my crust looked a little too wet...but that parchment
paper was wonderful as I used my hands to push the crust around in the pan..

Let you know how it tastes...
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Old 08-08-2004, 08:52 AM   #19
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carolyn, 1 packet sets it up perfectly, so not too worry. I found it to be too sweet as a pudding, but as pie the sweetness is perfect. here is the crust recipe I use.


Pie crust:
6 oz. cream cheese
3 eggs
1-teaspoon vanilla extract
1/4 cup splenda...I used a mix of sweeteners

Preheat oven to 400 degrees.
Blend all ingredients until smooth.
Pour into a 10-inch non-stick spring form cake pan lined with parchment paper, bake until light brown,
about 12 minutes. ( I line mine with a circle of parchment after I spray it with pam. then smooth paper out to edges.

To put this together you do this:

Undo the ring on springform cake pan and then place a 8 inch pie pan on top of crust and flip it over peel off paper. Smooth the crust up sides of pie pan, cut excess off. Put back in oven, bake for 5 minutes to dry it out a touch. Cool, fill with cooled but not set lemon filling,top with meringue and bake till meringue is light brown on top and refrigerate for at least 6 hours, I do it over night.

Last edited by Tater Head; 08-08-2004 at 08:57 AM..
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Old 08-08-2004, 10:47 AM   #20
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question about the meringue--

How many egg whites do you use to make the meringue. Do you use all 6 or fewer?

My pie is waiting on your answer!
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Old 08-08-2004, 11:29 AM   #21
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all 6
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Old 08-09-2004, 06:37 AM   #22
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Thanks Tater Head. I need to take a dessert to a party. This sounds so good, I'm going to take this one. Of course, I need to make one ahead of time, a kind of trial run. What a sacrifice.
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Old 08-16-2004, 01:42 PM   #23
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I made this this weekend and it was absolutely wonderful. I would like the filling to be thicker though, so the next time I will double the lemon mix. I was worried about it setting up because it hardly thickened at all while boiling but it set up just fine in the frig.
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Old 08-20-2013, 07:31 PM   #24
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Does this one have issues with weeping? I'm trying to figure out how to make a good low carb version of this for my BF's birthday this week and so far have done two trial runs of this recipe as I am utterly new to custards and curds. It seems no matter how closely I monitor temperature it breaks and weeps as it cools... I don't have time for another trial run. Has anyone had trouble with this weeping after you put it back in the broiler for the meringue?
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Old 08-21-2013, 06:36 AM   #25
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Can you beat in some glucomannan or xanthan gum to keep it from weeping? I know America's Test Kitchen uses cornstarch for just this reason.
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Old 08-23-2013, 09:31 PM   #26
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Thanks for bringing back Tater's recipe

I dearly love this pie.
When doing merengue it's a good idea to have a dry weather day.
In humid weather it is difficult to get a dry meringue. Also you can use
a whipped cream topping. Very delicious! In fact, Tater has contributed
fabulous recipes. I always love it when she comes back here.

Look her recipes up in the archives.
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Old 08-24-2013, 06:44 PM   #27
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subbing ! Sounds delicious !
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Old 08-25-2013, 06:00 AM   #28
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Yum!
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Old 08-25-2013, 10:48 PM   #29
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Okay - this sounds so good I am going to make it for my birthday this week! Yes, I have to make my own birthday pie because I am the only one with baking skills in this house!
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Old 08-26-2013, 10:51 AM   #30
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Since I would be the only one eating this. Do you think the Lemon filling would work by its self? like a pudding dish? I also hate meringue so would top with whipped cream from my isi
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