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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!


* 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


  1. 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.
  2. Bake in preheated 425 degree F oven for 10 to 12 minutes or until pastry is golden. Cool on wire rack.
  3. Combine water, lemon juice and cornstarch in medium saucepan. Heat to boiling over medium-high heat, stirring constantly; boil and stir 1 minute.
  4. 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.
  5. 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.
  6. Bake pie in preheated 425 degree F oven about 5 minutes or until meringue is lightly browned.
  7. Cool completely on wire rack before cutting.

Makes 8 servings.

Nutrition information per serving: 178 cal., 5 g pro., 20 g carb., 9 g fat, 65 mg chol., 133 mg sodium

Food exchanges: 1 starch, 2 fat

Recipe and photo credit: Equal Sweetener.


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