Your browser is not utilizing JavaScript, used to open some windows. The Low Carb Luxury site utilizes JavaScript for some functions, and you may miss some features by not enabling JavaScript.
Low Carb LuxuryLow Carb Luxury
Welcome to Low Carb Luxury Low Carb Luxury Magazine Shop in the Low Carb Luxury Online Store! Contact Us
The Low Carb Luxury Store


Read LCL Magazine
Product Spotlight
Beginner's Guide
Low Carb Recipes
Lora's Story
Shows and Events
LCL Panel of Experts
Tips, Hints, & Ideas
Site F.A.Q.
Feature Articles
Suggested Reading
Recommended Links

Sign up for the
Low Carb Luxury
Online Magazine

Browse the
LCL CafePress Shop

B2B Areas:

Press and Media
Design & Marketing
Photography Services
Product Submission
Link to Our Site
Advertise With Us
Online Media Kit




[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]

Low Carb Luxury Recipe!
Lemony Angel Pie

Ingredients For Meringue Shell:
  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 5 Tablespoons Splenda

Ingredients For Filling:
  • 4 egg yolks
  • 3 Tablespoons lemon juice*
  • 1 tsp lemon zest (grated lemon rind)
  • 1 cup Splenda
  • 3 pkts Splenda
  • 1 pint heavy whipping cream

Preheat oven to 275°F. Grease one Pyrex pie plate and set aside.

Beat egg whites until foamy. Add cream of tartar; then beat until whites stand in peaks. Add Splenda and beat for an additional minute or two. Spread the meringue evenly in the bottom of the plate and up the sides. Bake 1 hour and 10 minutes in a 275°F oven, then raise the temperature to 300° and bake for an additional 20 minutes. Remove from oven and cool while you make filling.

Beat egg yolks well. Add 1 cup Splenda, juice and lemon zest. Cook in double boiler until thickened. Cool thoroughly.

Whip whipping cream sweetened with 3 pkts Splenda. Gently fold cooled lemon mixture into whipped cream and spoon into cooled meringue pie shell. Chill thoroughly and serve.

* To reduce carbs further, no-sugar lemonade dry mix disolved in 3 Tbsp water can be substituted for lemon juice.

Serves 8.   5 grams per serving with lemon juice; 3 grams with substitute.






Contents copyright © 1999 — 2008 Low Carb Luxury, Inc.   All rights reserved.  Photography by Neil Beaty.
Use of this site constitutes your acceptance of our Terms and Conditions.   See our Privacy Statement.
No reproduction without written consent.  Site Development by:  LNS Design & Marketing.   Site Map.