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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is great for St.Patrick's Day. Touched by a Leprechaun. Guests will see green in side this Lemon Meringue pie. I've cut the sodium, fat, and carbs in this pie. I converted the triditional Lemon Meringue pie several years ago. Read more . I want to share it. Diabetic friendly. Ingredients:
ingredients |
1 cup sugar ( or equal or equivalent ) |
1/4 cup cornstarch |
1 1/2 cups water |
3 egg yolks, lightly beaten |
1/4 cup lemon juice |
1 tbs. butter or margarine |
1 1/2 tsp. grated lemon peel |
5 to 6 drops green food coloring |
1 pastry shell ( 9-inches ) baked or graham cracker crust ( 9 -inches ) |
meringue |
3 egg whites |
1/3 cup sugar ( or equal or equivalent ) |
Directions:
1. Preheat oven at 350.
2. Combine sugar or substitute, cornstarch and water in a saucepan; stir until smooth. Bring to a boil, stirring constantly. Boil 2 minutes or until thickened. Stir a small amount into egg yolks; return all to the pan. Cook and stir 1 minute. Remove from heat; stir in lemon juice, butter, lemon peel and food coloring until smooth. Pour into crust. For meringue, beat egg whites until foamy. Gradually add sugar and beat until stiff peaks form. Spread over hot filling, sealing to the edge. Bake at 350 for 10 – 15 minutes or until lightly brown. Cool.
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