Sugar Free Lemon Meringue Pie |
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Prep Time: 45 Minutes Cook Time: 5 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I have taken this pie to many parties and functions. Unless asked, I don't let anyone know it's sugar free and they love it anyway. I got this from a cookbook of diabetic recipes which I lent to a co-worker and she never gave it back before she moved. (Whoops, forgot to put the word BAKED after the pie crust. It would be a little gross if the crust was raw. lol). Ingredients:
1 (9 inch) pastry for single-crust pie, baked |
2 1/4 cups water |
1/2 cup fresh lemon juice (fresh juice is a must) |
1/2 cup cornstarch |
2 eggs |
2 egg whites |
1 1/2 teaspoons grated lemon peel |
1 1/2 cups equal spoonful (or 36 packets of equal sweetener) |
2 tablespoons stick butter or 2 tablespoons margarine |
1 -2 drop yellow food coloring (optional) |
3 egg whites |
1/4 teaspoon cream of tartar |
2/3 cup equal spoonful (or 16 packets equal sweetnener) |
Directions:
1. Combine water, lemon juice and cornstarch in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly.
2. Boil and stir 1 minute.
3. Beat eggs, 2 egg whites and lemon peel in medium bowl. Mix in 1-1/2 cups Equal® or 36 packets.
4. Stir about half of hot cornstarch mixture into egg mixture. Return all to saucepan.
5. Cook and stir over low heat 1 minute. Remove from heat.
6. Stir in butter until melted.
7. Stir in food coloring, if desired.
8. Pour mixture into baked pie shell.
9. For Meringue:.
10. beat 3 egg whites in mixing bowl on medium speed of mixer until foamy. Add cream of tartar.
11. Beat to soft peaks. Gradually beat in 2/3 cup Equal® or 16 packets), beating to stiff peaks.
12. Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.
13. Bake pie in 425° F oven about 5 minutes or until meringue is lightly browned.
14. Cool completely on wire rack.
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