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What if I eat:
Make this for: Snack
This Recipe Makes: 8 Serving(s)
What you'll need
1 medReduced-Fat Pie Pastry or favorite pastry for 9-inch pie
2 1/4 cupwater
1/2 cuplemon juice
10 3/4 tsp.Equal for Recipes or 36 packets Equal Sweetener (Equal Spoonful cannot be used in meringue recipes)
1/3 cupcornstarch (plus 2-tablespoons)
5 medegg whites
1 tsp.finely grated lemon peel (optional)
1 1/2 drop(s)yellow food color (optional)
3 1/2 tsp.Equal for Recipes or 12 packets Equal® Sweetener
1/4 tsp.cream of tartar
Step 1 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 one minute. Beat eggs and two egg whites 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 one minute. Remove from heat; add margarine, stirring until melted. Stir in food color. Pour mixture into baked pie shell.
Step 2 Beat three egg whites in medium bowl until foamy; add cream of tartar and beat to soft peaks. Gradually beat in 3-1/2-teaspoons Equal Measure, 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 five minutes. Cool completely on wire rack before cutting.