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PiePastry - Lemon Meringue Pie

Source of Recipe

from lifeclinic com


List of Ingredients

1 9" baked pastry crust
2 1/4 c. water
1/2 c. fresh lemon juice
1 1/2 c. + 3 1/2 tsp. sugar substitute
1/3 c. + 2 tbsp. cornstarch
2 whole eggs
2 + 3 egg whites, separated
1 tsp. finely grated lemon peel
2 tbsp. I Can't Believe It's Not Butter Light
1/4 tsp. cream of tartar


Recipe

Use a medium saucepan to mix the water, lemon juice, the 1 1/2 c. sugar
substitute and all the cornstarch together.
Bring to a boil over a medium/high heat, stirring constantly.
Boil and stir for 1 minute.
Beat the whole eggs and the 2 egg whites together in a small bowl.
Slowly, stir in about 1/2 of the hot mixture.
Then stir this egg mixture into the remaining hot mixture in the saucepan.
Cook over a low heat for 1 minute, stirring constantly.
Remove from the heat.
Add the butter light and stir until melted.
Pour mixture into crust. Set aside.
Preheat the oven to 425.
Beat the 3 egg whites in a medium bowl until foamy.
Add the cream of tartar and beat until soft peaks form.
Slowly beat in the 3 1/2 tsp. of the sugar, beating until stiff peaks form.
Spread the meringue over hot the lemon filling, to the edge of the crust to
prevent shrinking or weeping.
Bake for 5 minutes, until the meringue is browned.
Let cool completely before cutting.
Makes 8 servings.

Nutritional info per serving:
Calories 187, Protein 5g, Carb 22g, Total Fat 9g, Chol 58mg, Sod 149mg
Diabetic exchanges: 1 1/2 bread, 2 fat