LOCATION: Recipes >> Special Diets >> Lemon Meringue Pie 02
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Lemon Meringue Pie 02
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Sugar Free Lemon Meringue Pie
2 1/4 cups water
1/2 cup lemon juice
11 Tsp Equal Measure or 36 pkts Equal Sweetener
1/3 cup cornstarch, plus 2 tablespoons
2 eggs
2 egg white
1 Tsp lemon peel, finely grated
2 Tbsp butter
2 drops yellow food coloring, optional
9 inch pie crust
3 egg white
12 pkgs Equal sweetener
1/4 tsp cream of tartar
Mix water, lemon juice, Equal Measure(TM) 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 425-degree oven until meringue
is browned, about 5 minutes. Cool completely on wire rack before
cutting.
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