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Old 12-08-2007, 05:48 AM   #1
NGJ26
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Lemon Meringue Pie..Please

Good Day All,

This site is fabulous I have spent the last week, reading and enjoying, so many recipes, so little time.

After hours of searching, I did not come across a recipe for this type of pie. I'm ready to use Kevinpa's Pie Crust but desperately need a good LC filling...

Any help will be appreciated.

Sincerely
Natasha
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Old 12-08-2007, 06:01 AM   #2
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I have never done a lemon filling before but the meringue on the following pie worked real well.

http://www.lowcarbfriends.com/bbs/lo...ibs-crust.html
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Old 12-08-2007, 07:19 AM   #3
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This is Taterhead's recipe (thanks Taterhead!) for the filling. I've been using for several years and think it's wonderful - virtually indistinguishable from the high carb version. I've also made coconut pie by leaving out the lemon juice and zest and adding coconut plus sprinkling coconut on top of the meringue. There are many versions of crusts available some using nuts and some using low-carb flours. You can do a search and find which one appeals to you. If I'm making this just for DH and me I don't even bother with crust - cuts the carbs and calories.


6 egg yokes
1 packet unflavored gelatin
1-cup water
1-cup 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 the heat. Cook over low heat, stirring constantly until slightly thickened. Remove from heat and allow to cool slightly. Refrigerate for 1 hour or until set. Meanwhile cook your crust and allow to cool.

Whip up the 6 egg whites until soft peaks. Sprinkle with 1 Tsp cream of tartar and 1/4 c Sugar Subs, continue whipping stiff peaks form.

Pour filling into cooled crust, top with meringue and bake until light brown (400*). Put in refrigerator over night. DO NOT try and cut this open until very very very cold, because you'll have lemon soup. AND NO lemon jello doesn't work with this....I tried that trick all ready
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Old 12-08-2007, 08:20 AM   #4
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Thank you! Thank you! The kindness and sharing on this site is heart warming. I am making this pie for some very special grandparents and a lovely woman who misses her husband who passed on after 50+ years of marriage and this was their favorite!

Now I can make it knowing it shouldn't send them into "Sugar Shock"

Thanks again,
Natasha
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Old 12-08-2007, 12:41 PM   #5
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Natasha

How did the pie turn out? Was everyone pleased?

I would love make this and it sounds so simple. Yeah for me a simple
person lol
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Old 12-08-2007, 01:09 PM   #6
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taterheads pie is so good I've made several times. Barbo you will be very happy if you make it.
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Old 12-08-2007, 01:24 PM   #7
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Youse is a good kid Rose

Thanks Rose for the good advice.

It's just what I'm craving.

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Old 12-08-2007, 01:48 PM   #8
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Sound really good. I want to fix this. Now you all can give me the link to Kevin's pie crust that would go good with this so I wont have to go thru so may post!!

Thanks and HUGS
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Old 12-08-2007, 02:00 PM   #9
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Quote:
Originally Posted by mac24312 View Post
Sound really good. I want to fix this. Now you all can give me the link to Kevin's pie crust that would go good with this so I wont have to go thru so may post!!

Thanks and HUGS
Christina
About halfway down the first post in my sticky is the pie crust link.
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Old 12-08-2007, 02:33 PM   #10
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This is an add for the lemon meringue pie

I'm using Tooter's recipe for pie crust and am going to make mini-lemon meringue pies. Just another idea for you plus Tooter's pecan pies are heavenly.


Low Carb Mini Pecan Pies
By Tooter from LCF

Crust:
2 Tablespoons butter
1 1/4 cup of almond flour
4 oz (half of an 8 oz package) of cream cheese


Preheat oven to 325 degrees. Soften cheese and butter and blend well. Stir in flour. Chill 1 hour. Shape into twenty-four 1-inch balls. Place in ungreased small muffin tins. Press down to form crust.

Filling:
1 egg
1/4 cup of Splenda
1/2 cup of Brown Diabetisweet
1 tablespoon butter
1 teaspoon vanilla
Dash of salt
3/4 cup of chopped pecans

Beat egg, sweetener, butter, vanilla, Molasses and salt until smooth. Divide half the nuts among pastry cups. Add egg mixture. Top with remaining nuts.
Bake for 25 minutes or until Golden brown.

Loosen the mini pie's sides with a teaspoon, then scoop them out and set them aside to cool.
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Old 12-08-2007, 02:37 PM   #11
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Thanks both of you!! I might try both of them with different pies to see how they turn out.

Later and HUGS
Christina
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Old 12-08-2007, 04:42 PM   #12
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Quote:
Originally Posted by Barbo View Post
Low Carb Mini Pecan Pies
By Tooter from LCF

Crust:
2 Tablespoons butter
1 1/4 cup of almond flour
4 oz (half of an 8 oz package) of cream cheese


Preheat oven to 325 degrees. Soften cheese and butter and blend well. Stir in flour. Chill 1 hour. Shape into twenty-four 1-inch balls. Place in ungreased small muffin tins. Press down to form crust.

Filling:
1 egg
1/4 cup of Splenda
1/2 cup of Brown Diabetisweet
1 tablespoon butter
1 teaspoon vanilla
Dash of salt
3/4 cup of chopped pecans

Beat egg, sweetener, butter, vanilla, Molasses and salt until smooth. Divide half the nuts among pastry cups. Add egg mixture. Top with remaining nuts.
Bake for 25 minutes or until Golden brown.

Loosen the mini pie's sides with a teaspoon, then scoop them out and set them aside to cool.

I don't see molasses listed in the ingredients list. How much do we use? Also, do we use mini muffin pans or regular muffin pans?

Thanks! These sound really good!
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Old 12-09-2007, 04:58 AM   #13
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Originally Posted by rottinluv View Post
I don't see molasses listed in the ingredients list. How much do we use? Also, do we use mini muffin pans or regular muffin pans?

Thanks! These sound really good!
You don't see the molasses because she used the "Brown" Diabetisweet.

In my original recipe, I didn't have the "Brown", I used regular diabetisweet and about a teaspoon of Blacks strap Molasses.


------------
Filling

1 egg
1/4 cup of Splenda
1/2 cup of Diabetisweet
1 tablespoon butter
1 teaspoon vanilla
1 teaspoon Black Strap Molasses
Dash of salt
3/4 cup of chopped pecans
-------------------
Oh and use the "Mini" muffin pans.

HTH.
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Old 12-09-2007, 12:44 PM   #14
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Quote:
Originally Posted by Grace View Post
brown (400*). Put in refrigerator over night. DO NOT try and cut this open until very very very cold, because you'll have lemon soup. AND NO lemon jello doesn't work with this....I tried that trick all ready
Well I made two pies, the crust came out wonderful ! I used Kevin's recipe, the one that uses his LC cake & cookie flour.

One pie I made using Tater's recipe, just popped it in the fridge... its very soupy... is this right ? I hope so...

The second pie I needed for today so for the filling I used:

1 Splenda quick pack ( equal 1 cup sugar)
1/3 cup Equal for baking

1/2 cup cornstarch ( was to scared to try a low carb replacement- any suggestions will be greatly appreicated )

1 2/3 cups water

2/3 cup lemon juice

zest of one small lemon

1 tsp lemon extract

6 yolks

3 TBS butter

Put everything in a pot except egg yolks & butter. Stir over medium-high heat until thickened. Gradually stir 1 cup hot mixture into yolks; stir mixture back into pot. Bring to boil stirring 1 minute. Stir in Butter. Pour into crust.

For the topping for both pies*: I beat the 6 egg whites until soft peaks formed... then I sprinkled over 1 TBL Cream of Tartar, then I beat in one 12 oz. jar of Walden Farms Zero Carb Marshmellow cream... beat until stiff peaks. Spread over filling, sealing edges to crust, Bake until Meringue is browned to your liking. I didn't time it exactly but it seemed to take about 20 minutes.

*the amounts listed is for one pie. I made two seperate batches.

Tomorrow when we cut open the Pie made using Tater's filling recipe I'll let you know what I think. I can hardly wait.

BTW the second pie filling is ready to eat as soon as it reaches room temp. Now to replace that pesky cornstarch
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Old 12-11-2007, 08:02 PM   #15
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Quote:
Originally Posted by NGJ26 View Post
Well I made two pies, the crust came out wonderful ! I used Kevin's recipe, the one that uses his LC cake & cookie flour.

One pie I made using Tater's recipe, just popped it in the fridge... its very soupy... is this right ? I hope so...

I haven't made it in a while but I don't remember it being soupy. Did you follow these directions? it does get even thicker after it is cold.

In a LG sauce pan blend all indredients until smooth using wire whisk, then turn on the heat. Cook over low heat, stirring constantly until slightly thickened. Remove from heat and allow to cool slightly. Refrigerate for 1 hour or until set. [COLOR="Red"]I let it set overnight after adding the meringue[/COLOR]


.

Last edited by Tater Head; 12-11-2007 at 08:05 PM..
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Old 12-12-2007, 06:31 AM   #16
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Lemon Pie set up nicely

How did I ever doubt you ? After chilling overnight, the pie set perfectly.


I guess my concern was I didn't see any thickening during the cooking process maybe my gelatin was too old..

It was delicious and I too recommend it for any missing Lemon Meringue Pie !!
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Old 07-04-2013, 03:09 PM   #17
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So I know it's a way old thread, but found this recipe and its in the oven with the meringue now. DH loves the taste of the filling, so fingers crossed!!
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Old 07-04-2013, 07:48 PM   #18
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Janna you will love this pie filling. Now I want to make one. YUM.
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Old 07-05-2013, 06:31 AM   #19
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Now I have two to try! I found this one in an old Stella-style cookbook and the video is online here: Lemon Meringue Pie (Video) Looks delicious!
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Old 07-05-2013, 08:00 AM   #20
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I will definitely make this soon....Thanks for the bump...
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Old 07-05-2013, 08:08 AM   #21
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So I know it's a way old thread, but found this recipe and its in the oven with the meringue now. DH loves the taste of the filling, so fingers crossed!!
Let us know how it came out!
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Old 01-09-2015, 05:32 PM   #22
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Can't wait to try this
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Old 01-10-2015, 12:17 AM   #23
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yummm ... that's one of my favorite things..
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Old 01-10-2015, 08:36 PM   #24
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I made SF lemon curd from ibreatheimhungry and it was VERY good. Not exactly LMP filling, it was a little thicker, but would be good. It takes a lot of yolks so you could have a big, fluffy pile of merengue.
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Old 01-12-2015, 07:36 PM   #25
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I made this into 5 "mini" crustless lemon meringue pies. I upped the butter (to 6 T) and decreased the cream (to 1/4 c). I also added 1/2 t citric acid for tartness. The sweeteners to equal 1 cup that I chose were 1/2 cup Confectiner's Swerve + 15 drops EZ-Sweetz + 15 drops Sweetleaf lemon drop stevia. It is pure awesomeness!!!

How I cooked it in case someone needs a bit more guidance... I cooked it at between 2 and 3 on my dial. My 6 Tblspn of butter (nearly a stick) took 4 1/2 minutes to melt completely. You can judge your heat level and adjust by how quick your butter melts. I then continued cooking and stirring for 5 1/2 more minutes. So total cooking time- 10 minutes.

I used the meringue recipe from the back of the McCormick Cream of Tartar bottle (6 egg whites, 1/2 t cream of tartar, 1 t vanilla, 1/2 cup sugar- for which I used 1/4 cup Confectioner's Swerve + 15 drops EZ-Sweetz). I baked it at 400 degrees for 10 minutes. I think I'll stop at 9 minutes next time.



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Last edited by JHoberer; 01-12-2015 at 07:38 PM..
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Old 01-12-2015, 08:29 PM   #26
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yum
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Old 01-12-2015, 10:54 PM   #27
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Old 01-13-2015, 07:41 AM   #28
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Those look fabulous!

I get a lot of satisfaction out of a good meringue. I think I'll make some this weekend.
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Old 01-13-2015, 11:35 AM   #29
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Um, tried 2 diff recipes and they didn't come out. Hoping this one will be the one!
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Old 01-13-2015, 12:30 PM   #30
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The secret to meringue is to not get one speck of yolk or fat in it. Fat deflates it. Even an oily residue on the bowl will ruin it.

The other secret is a great mixer.
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