Splenda Lemon Meringue Loaf Recipes

BUNYAN'S DIABETIC LEMON MERINGUE PIE

Steps:

• 1. Combine splenda/sugar blend (3/8 cup), 1 1/2 cup water, lemon zest and 1/4 teaspoon salt in medium size heavy saucepan. Heat to boiling. Combine cornstarch and the 1/4 cup cold water, stirring to blend. Add to boiling mixture, stirring constantly. Cook and stir until mixture is clear and thickened.
• 2. Remove from heat. Beat lemon juice and egg yolks together. VERY SLOWLY stir into hot mixture. Return to heat and cook until mixture begins to boil. Stir in butter and lemon zest; cover and cool to room temperature.
• 3. Beat egg whites and cream of tartar to soft peaks. Gradually add Splenda/sugar blend (1/8 cup) and beat until peaks are stiff. Pour lemon mixture into pie shell. Top with meringue and seal to edges. Sprinkle extra lemon zest on top. Bake at 350 degrees until brown. About 15 minutes

SPLENDA LEMON MERINGUE LOAF

Steps:

• Prep all your ingredients before hand, this will help to make sure things move quickly and to be sure you have all the ingredients.
• In a large bowl combine the pastry flour, all-purpose flour, splenda, baking powder, salt and grated lemon rind.
• Using a whisk mix all the dry ingredients till well blended.
• In a separate bowl combine the oil, eggs, lemon juice, yogurt and milk. Mix the ingredients together with a wire whisk till well blended.
• Add the dry mixture to the wet mixture and fold together with a rubber spatula, just till combined.
• Pour batter into 2 greased loaf pans ( 8 x 41/2 ).
• Bake in a 350F oven for 30 -35 minutes or until a skewer inserted into the center comes out clean.
• Remove from oven and allow to cool in the pans for 10 minutes before removing.
• Cool on a wire rack.
• FOR GLAZE:.
• Combine the 1/4 cup of sugar, lemon juice and rind in a saucepan.
• Bring to a boil and cook for 2 minutes.
• Remove from saucepan and brush on top of the loaves.