Saturday, April 25, 2015

Lemon Meringue Pie

   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.


   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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