LEMON MERINGUE PIE (diabetic)
List of Ingredients
2 1/4 cups water
1/2 cup lemon juice
36 packets Equal sweetener
1/3 cup plus 2 tablespoons cornstarch
2 eggs
2 egg whites
1 teaspoon finely grated lemon peel (opt)
2 tablespoons margarine
10 or 12 drops yellow food color
Baked 9" pie shell
Meringue:
3 egg whites
1/4 teaspoon cream of tartar
12 packets Equal sweetener
Recipe
Mix water, lemon juice, 36 packs Equal, and cornstarch in medium saucepan. Heat to boiling on medium-high heat, stirring constantly; boil and stir for 1 minute. Beat eggs and 2 whites in a small bowl; stir in about 1/2 of the hot cornstarch mixture. Stir 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 into baked shell.
Beat 3 egg whites in medium bowl until foamy; add cream of tartar and beat to soft peaks. Gradually beat in 12 packs Equal, 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 degree oven until meringue is browned, about 5minutes. Cool completely on wire rack before cutting. serves 8,
exchange: 2 bread, 2 fat 29 g carbo
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