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Lemon Cream Pie (Diabetic)




Source of Recipe


Internet


List of Ingredients




CRUST:
1 cup all-purpose flour
1/4 cup Diet margarine
3 tablespoons cold water
LEMON CUSTARD:
3 Egg yolks
1 tablespoon Cornstarch
1 envelope Unflavored gelatin
3/4 cup Lemon juice
3/4 cup boiling water
1 tablespoon Lemon rind -- grated
1 tablespoon Diet margarine
Sugar substitute -- *
-- Equivalent to 1/2 cup sugar
2 Egg whites
1 container Cool Whip Lite¨
1/2 cup Skim milk
1 Lemon -- thinly sliced

Recipe



* 1/2 cup sugar = 12 packets MOST sugar substitute, where 1 packet = 2 tsp
sugar. "Bulk" sugar substitute usually is 1 tsp = 1 tsp sugar, most liquid
sugar substitute are sweeter; with 1/2 tsp = 1 tsp sugar CHECK THE PACKAGE
LABEL BEFORE MEASURING.
Crust: In food processor, combine flour and
margarine; process with on-off motion till coarse crumbs.
Add water and blend until mixture forms a ball.
Roll out on a floured surface to 12 inch circle, line 9 inch pie plate.
Trim edges. Cover pastry with 9 inch circle of waxed paper; prick holes
through paper and pastry with fork. Weigh down with dried beans or rice;
bake in 350F oven 10 minutes. Remove beans and paper; bake 15 to 20 minutes
or until lightly browned. Let cool.
Custard: In food processor or blender, blend egg yolks, cornstarch,
gelatin and lemon juice; add boiling water and blend
thoroughly. Blend in lemon rind and margarine. Pour in small
pan and heat to boiling, stirring constantly, until thickened.
et cool; slightly; stir in sweetener. Pour in pie crust. Chill for 2 hours.
Topping: In bowl, beat egg whites until stiff, but not dry, peaks forms.
Prepare whipped topping according to package directions, substituting
milk for water. Gently fold in egg whites. Spread over chilled custard.
Garnish with lemon slices. Serve immediately.
SERVES: 8