Old Fashioned Lemon Meringue Pie

Directions

1. Combine the 3/4 c fructose, the 1 c water and salt in a saucepan. Stir and cook till boiling. Combine cornstarch and the 3/4 c water in a small bowl, and mix thoroughly. Stir cornstarch mix slowly into boiling fructose mix. Cook till thick and clear. Remove from heat. Combine beaten egg yolks and lemon juice. Stir in to thickened warm mix. Return to heat and continue cooking stirring constantly till mix boils rapidly again.
2. Remove from heat; then stir in margarine and lemon peel. Pour into pie shell. For meringue: Combine egg whites and cream of tartar in a mixing bowl and beat till frothy. Combine the 2 Tablespoons fructose and sugar replacement in a small c.. Continue beating egg whites, gradually adding combined sweeteners, till stiff. Spread on filling and bake at 325 for about 5 minutes or possibly until lightly browned.