Dr. Jo’s Lemon Meringue Pie

by Dr Jo

 

Some of us in our family react badly to sucrose (table sugar) so we developed this tasty lemon meringue pie recipe using concentrated pineapple juice as the sweetener. Even so, it’s still turns to blood sugar after eating it, so we only eat a little on special holiday occasions. Mostly we stay “sweet-free” to be brilliantly healthy.

 

1½ cups pineapple juice concentrate (no added sugar), thawed (1-12 oz can)

6 Tablespoons corn starch, dissolved in

3/8 cup water

1 1/8 cup water

4 egg yolks, slightly beaten

Grated rind of 1 lemon (be sure to wash lemon well)

3/8 cup fresh squeezed lemon juice

1½ Tablespoons butter

1 baked 9” pie shell

4 egg whites

1½ Tablespoons honey

 

Put pineapple juice concentrate in a two-quart saucepan. Stir in the cornstarch, dissolved in 3/8 cup water. Then stir in 1½ cups water and the 4 egg yolks. Stirring constantly, bring the mixture to a boil over medium heat. Boil for 1 minute. Remove from heat. Stir in next three ingredients. Cool. Turn into the pastry shell.

 

Just before serving: Beat the egg whites with mixer at high speed until foamy. Gradually beat in the honey and continue beating until stiff peaks form. (We usually put this raw egg and honey mixture on a cut piece of pie like whip cream. Whenever I’ve tried to bake it, it goes flat. You might be able to bake it if you add ¼ teaspoon cream of tartar to the egg whites while beating them.)

 

But the recipe says: Spread the meringue around the edge of the filling first, touching the crust all around. Then fill in the center. Bake in a 350 degree F oven 15 to 20 minutes or until lightly browned. Cool. Serves 8.

 

Do not eat the raw meringue if you are afraid of a problem with bacteria. A nutritionist friend of mine says the bacteria involved with eggs are on the outside of the shell. So I soak my eggs in the shell in a solution of water just enough to cover one dozen eggs and about 3 tablespoons of 3% hydrogen peroxide.

 

If you have a good meringue recipe that does not use sugar, and bakes well, please share it with us.

 

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