Lemon Meringue Pie - sugar free
Reduced-Fat Pie Pastry or favorite pastry for 9-inch pie
2-1/4 cups water
1/2 cup lemon juice
10-3/4 teaspoons Equal® for Recipes or 36 packets Equal®
1/3 cup plus 2 tablespoons cornstarch
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® Spoonful cannot be used in meringue recipes.
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. Stir 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® 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 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:
Diabetic Food Exchange: 2 Bread, 2 Fat
50% calorie reduction from traditional recipe.
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Recipe Disclaimer - Measurements Help
- Sugar Substitution Chart