Diabetic Recipes
Lemon Meringue Pie
The traditional dessert with 61% less calories. A cooked lemon custard layer is topped with mounds of golden baked meringue. Your diet never had it so good!
Yield: 8 servings
Ingredients
- Pastry for single crust 9 inch pie
- 2 1/4 cups water
- 1/2 cup fresh lemon juice or frozen lemon juice concentrate*
- 1/2 cup cornstarch
- 2 eggs
- 2 egg whites
- 1 1/2 teaspoons grated lemon peel
- 1 1/2 cups Equal Spoonful**
- 2 tablespoons stick butter or margarine
- 1 to 2 drops yellow food color (optional)
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 2/3 cup Equal Spoonful***
Instructions
- Roll pastry on lightly floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into pan; trim and flute edge. Pierce bottom and side of pastry with fork.
- Bake in preheated 425 degree F oven for 10 to 12 minutes or until pastry is golden. Cool on wire rack.
- Combine water, lemon juice and cornstarch in medium saucepan. Heat to boiling over medium-high heat, stirring constantly; boil and stir 1 minute.
- Beat eggs, 2 egg whites and lemon peel in medium bowl. Mix in 1 1/2 cups Equal Spoonful. Stir about half of hot cornstarch mixture into egg mixture. Return all to saucepan. Cook and stir over low heat 1 minute. Remove from heat; stir in butter until melted. Stir in food color, if desired. 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 2/3 cup Equal Spoonful, 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 degrees F oven for about 5 minutes or until meringue is lightly browned.
- Cool completely on wire rack before cutting.
Notes
* such as Minute Maid Premium Lemon Juice (frozen) 100% Pure Lemon Juice from Concentrate
** May substitute 36 packets Equal sweetener
*** May substitute 16 packets Equal sweetener
Nutrition
Per serving: 178 cal., 5 g pro., 20 g carb., 9 g fat, 65 mg chol., 133 mg sodium
Exchanges: 1 starch, 2 fat
Attribution
Recipe and photo credit: Equal Sweetener