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1
Combine the 3/4 cup fructose, the 1 cup water and salt in a saucepan.
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2
Stir and cook until boiling.
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3
Combine cornstarch and the 3/4 cup water in a small bowl, and mix thoroughly.
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4
Stir cornstarch mixture slowly into boiling fructose mixture.
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5
Cook until thick and clear.
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6
Remove from heat.
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7
Combine beaten egg yolks and lemon juice.
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8
Stir in to thickened hot mixture.
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9
Return to heat and continue cooking stirring constantly until mixture boils rapidly again.
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10
Remove from heat; then stir in margarine and lemon peel.
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11
Pour into pie shell.
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12
For meringue: Combine egg whites and cream of tartar in a mixing bowl and beat until frothy.
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13
Combine the 2 tablespoon fructose and sugar replacement in a small cup.
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14
Continue beating egg whites, gradually adding combined
