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This Week at Milberger's

Jenny's Splenda Satsuma Meringue Pie

1 and 1/2 cups of flour
1/2 tps salt
1/3 cup shortening
3 tblsp water
Mix dry ingredients and cut in shortening and mix in water.
Roll out and place in a 9" pie pan and bake for about 10 min-
until edges are lightly browned.

PIE FILLING

1/4 cup cornstarch
2 cups of Splenda
1/3 cup lemon juice(concentrate will work fine)
1 cup of juice from Satsuma Oranges(4-5)
3 egg yolks(whites are reserved for meringue)
1/2 cup water
1 tblsp margarine
In a medium sauce pan, combine cornstarch and Splenda, mix well
and then add all juices and mix well. Beat egg yolks and add to mixture,
and add water. Bring just to a boil over low to medium heat and simmer
gently for five minutes, stirring constantly. Remove from heat and stir in
margarine. Pour into pre-baked pie shell.

MERINGUE

3 egg whites
1/2 cup Splenda
Beat egg whites till soft peaks form (side to side motion works well).
Gradually add Splenda till stiff glossy peaks form. Spread over filling
sealing all the way to the edges to prevent shrinking. Bake 8-10 minutes
or until golden brown. Note: Meringue will not brown with the Splenda the
it does with sugar it will be lighter. Cool and refrigerate and serve cold.

Note: Any variety of juices can be used in place of Satsuma.

Thanks and enjoy!!!!!