2 1/4 cups water
1/3 cup frozen pineapple juice concentrate
1/8 cup frozen orange juice concentrate
5 Tbsp lemon juice
1/3 cup honey (or sweetener of choice)
1/3 cup plus 2 Tbsp cornstarch
1 packet stevia (NuNaturals)
Measure all ingredients into blender and blend together. Cook over medium heat, stirring to avoid burning. Cover and let cool a bit before pouring into 8 inch pre-baked pie crust. A walnut crust works well for this pie.
Meringue
2 Tbsp lemon juice
1 cup water
1 packet stevia (NuNatural)
2 to 3 Tbsp gelatin, plain (Mary Jane's Farm sells a vegan version that works quite well)
1 tsp lemon extract
Dissolve gelatin and stevia in 1 cup of boiling water. Add other ingredients and pour into a dish to cool in refrigerator for a few
minutes. When mixture is the consistency of pudding, whip it for 5 minutes on high speed.
Let set for about 10 minutes to harden some more, then whip again for 5 minutes on high. This time it will be fluffy and will peak nicely.
NOTE: Use 2 tablespoons gelatin if making a day ahead, use 3 tablespoons if you are in a hurry and will eat immediately. And don't give up!
I used 3 tablespoons of gelatin ... and recommend that you only use two and not making it a day ahead. Three tablespoons was very stiff. This is an awesome recipe. Delightful flavor and liked by all.
1/3 cup frozen pineapple juice concentrate
1/8 cup frozen orange juice concentrate
5 Tbsp lemon juice
1/3 cup honey (or sweetener of choice)
1/3 cup plus 2 Tbsp cornstarch
1 packet stevia (NuNaturals)
Measure all ingredients into blender and blend together. Cook over medium heat, stirring to avoid burning. Cover and let cool a bit before pouring into 8 inch pre-baked pie crust. A walnut crust works well for this pie.
Meringue
2 Tbsp lemon juice
1 cup water
1 packet stevia (NuNatural)
2 to 3 Tbsp gelatin, plain (Mary Jane's Farm sells a vegan version that works quite well)
1 tsp lemon extract
Dissolve gelatin and stevia in 1 cup of boiling water. Add other ingredients and pour into a dish to cool in refrigerator for a few
minutes. When mixture is the consistency of pudding, whip it for 5 minutes on high speed.
Let set for about 10 minutes to harden some more, then whip again for 5 minutes on high. This time it will be fluffy and will peak nicely.
NOTE: Use 2 tablespoons gelatin if making a day ahead, use 3 tablespoons if you are in a hurry and will eat immediately. And don't give up!
I used 3 tablespoons of gelatin ... and recommend that you only use two and not making it a day ahead. Three tablespoons was very stiff. This is an awesome recipe. Delightful flavor and liked by all.
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