Pie

Combine  3/4 cup fructose, 1 cup water and salt in a saucepan. Stir and cook until boiling. Combine cornstarch and the 3/4 cup water in a small bowl, and mix thoroughly. Stir cornstarch mixture slowly into boiling fructose mixture. Cook until thick and clear. Remove from heat. 

Combine beaten egg yolks and lemon juice. Stir into thickened hot mixture. Return to heat and continue cooking, stirring constantly until mixture boils rapidly again.

Remove from heat; then stir in butter and lemon peel. Pour into pie shell.

Meringue

Combine egg whites and cream of tartar in a mixing bowl and beat until frothy. Combine the 2 tablespoons fructose and sugar replacement in a small cup. Continue beating egg whites, gradually adding combined sweeteners, until stiff. Spread on filling and bake at 325 for about 5 min or till lightly browned

Yield: 8 servings