So what so special about this Lemon Meringue Pie? For those who are on a sugar diet, this Lemon Meringue Pie used Sweeter instead of sugar. I followed the recipe from Joy of Baking. I substituted sugar with sweeter using ratio of 1cup : 22-23 packets? At least that’s how much I used in total. In other words, I used about 30 bags of commercial sweeter in total, those you can find at your nearest Starbucks. But please be reminded that the replacement of sugar with sweetener might affect the structure of the fillings and meringue slightly. By the way, I was too lazy so I used those pre-made crust.
- 3 large eggs
- 4 lemons (make sure enough for about 80 ml or 1/3 cup of lemon juice)
- 2/3 (150g) cup of white sugar or about 22 packets (for lemon curd)
- 50g of unsalted butter
- 4 eggs white
- 1/2 (130g) cup of white sugar or about 8 packets of sweetener (for Meringue)
Step 1 – whisk egg, sugar and 80g of lemon juice together in a stainless steel bowl over saucepan or whatever you have at home that can make it sit on top of simmering water.
Step 2 – Continue to whisk until color become pale and thick.
Step 3 – Continue for another 10 mins and put in the butter and continue to mix. Add some lemon zest if you want.
Step 4 – Pour the lemon curd into the crust and smooth it out. Then put into oven for 10 minutes or so at 180C.
Step 5 – Time to work on the Meringue. You will need a mixer for this. Put in the 4 egg white, sugar and lemon juice as replacement for cream of tartar (1/8 teaspoon of lemon juice for each egg white). It will take some time to foam it up and since I used sweetener instead, the process might take even longer.
Step 6 – Once it is foamy enough, cover the entire pie / lemon curd.
Step 7 – Return the pie into the oven for another 10 mins or so at 180C to brown the top.