Lemon Meringue Pie

Recipe Ingredients

		Pastry for 9" pie
2 1/4 cups	533ml	Water
1/2 cup	118ml	Lemon juice
10 3/4 teaspoons	53ml	Equal for Recipes
		= (or 36 packets Equal sweetener
		Or 1 1/2 cups Equal Spoonful)
1/3 cup	20g / 0.7oz	Cornstarch - plus
2 tablespoons	30ml	Cornstarch
2		Eggs
2		Egg whites
1 teaspoon	5ml	Finely-grated lemon peel - (optional)
2 tablespoons	30ml	Margarine
2		Yellow food color - (optional)
3		Egg whites
1/4 teaspoon	1.3ml	Cream of tartar
3 1/2 teaspoons	17ml	Equal for Recipes
		= (or 12 packets Equal sweetener [Equal
		Spoonful cannot be used in meringue
		Recipes])

Recipe Instructions

Roll pastry on lightly floured surface into circle 1 inch larger than inverted 9-inch pie pan. Ease pastry into pan; trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 425 degree oven until pastry is browned, 10 to 15 minutes. Cool on wire rack.

Mix water, lemon juice, 10 3/4 teaspoons Equal for Recipes or 36 packets Equal sweetener or 1 1/2 cups Equal Spoonful 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 for Recipes or 12 packets Equal sweetener, beating until stiff peaks form. 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 5 minutes. Cool completely on wire rack before cutting.

This recipe yields 8 servings. Serving size: 1 slice.

Exchanges Per Serving: 2 Fat, 1 1/2 Bread.

Nutrition Facts: Calories 187; Total Fat 9g; Cholesterol 58mg; Sodium 149mg; Carbohydrate 22g; Protein 5g.

Source:
American Diabetes Association at http://www.diabetes.org

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