Lemon Meringue Pie
Source of Recipe
Weight Watchers Message Boards
Recipe Introduction
Serving Size : 8
5 pts per serving
8 servings @ 194 calories, 0.2 grams fiber, 8.8 grams fat, 23.8 carbs, 40.6% calories from fat.
List of Ingredients
2 1/4 cups water
1/2 cup lemon juice
1 1/2 cups Splenda
1/3 cup cornstarch -- plus 2 tablespoons cornstarch
2 eggs
2 egg whites
1 teaspoon grated lemon rind -- optional
1 1/2 tablespoons light butter
1 drop yellow food coloring -- optional
1 pie crust (9 inch) -- baked
Meringue
3 egg whites
1/4 teaspoon cream of tartar
12 packets Splenda
Recipe
Mix water, lemon juice, splenda and cornstarch in medium saucepan. Heat to boiling over medium high heat, stirring constantly; boil and stir one minute.
Beat eggs, 2 egg whites and lemon peel in small bowl ; stir in about 1/2 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 butter, stirring until melted.Stir in food coloring if desired.
Pour mixture into baked pie shell.
For meringue, beat egg whites in a medium bowl until foamy ; add cream of tartar and beat until soft peaks form.
Gradually beat in sweetner, beating until stiff peaks form.
Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.
Bake pie at 425 degrees until meringue is browned, about 5 minutes.
Cool completely on wire rack before cutting.
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