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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 425ºF 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