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Lemon Meringue Pie - sugar free

Source of Recipe

submitted by Alma Riffel


Recipe Introduction

Reduced-Fat Pie Pastry or favorite pastry for 9-inch pie

List of Ingredients

2-1/4 cups water
1/2 cup lemon juice
10-3/4 teaspoons Equal� for Recipes or 36 packets Equal� Sweetener*
1/3 cup plus 2 tablespoons cornstarch
2 eggs
2 egg whites
1 teaspoon finely grated lemon peel (optional)
2 tablespoons margarine
1 to 2 drops yellow food color (optional)
Baked 9-inch pie shell
3 egg whites
1/4 teaspoon cream of tartar
3-1/2 teaspoons Equal� for Recipes or 12 packets *Equal� Sweetener

* Equal� SpoonfulT cannot be used in meringue recipes.


Recipe

Mix water, lemon juice, 10-3/4 teaspoons Equal� for Recipes and cornstarch in medium saucepan. Heat to boiling over medium-high heat, stirring constantly; boil and stir 1 minute. Beat eggs and 2 egg whites in small bowl; stir in about 1/2 the hot cornstarch mixture. St! ir this egg mixture into remaining cornstarch mixture in saucepan; cook and stir
over low heat 1 minute. Remove from heat; add margarine, stirring until melted. Stir in food color. Pour mixture into baked pie shell.

Beat 3 egg whites in medium bowl until foamy; add cream of tartar and beat to soft peaks. Gradually beat in 3-1/2 teaspoons Equal� MeasureT, beating to stiff peaks. Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.

Bake pie in preheated 425�F oven until meringue is browned, about 5 minutes. Cool completely on wire rack before cutting.

Makes 8 servings.

Nutrition information per serving:
Calories: 223, Protein: 6 g, Carbohydrates: 29 g, Fat: 10 g,
Cholesterol: 53 mg, Sodium: 223 mg
Diabetic Food Exchange: 2 Bread, 2 Fat