About

Make this for: Snack

Category: Desserts

This Recipe Makes: 8 Serving(s)

What you'll need

• 1 med Reduced-Fat Pie Pastry or favorite pastry for 9-inch pie
• 2 1/4 cup water
• 1/2 cup lemon juice
• 10 3/4 tsp. Equal for Recipes or 36 packets Equal Sweetener (Equal Spoonful cannot be used in meringue recipes)
• 1/3 cup cornstarch (plus 2-tablespoons)
• 2 med eggs
• 5 med egg whites
• 1 tsp. finely grated lemon peel (optional)
• 2 tbsp. margarine
• 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

Instructions

• 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.

Diabetic Exchanges

• Starch: 2
• Fat: 2