Recipes for the Soul-----Sugar Free Lemon Meringue Pie

February 27, 2002

Lemon Meringue Pie - sugar freeReduced-Fat Pie Pastry or favorite pastry for 9-inch pie2-1/4 cups water1/2 cup lemon juice10-3/4 teaspoons Equal® for Recipes or 36 packets Equal® Sweetener*1/3 cup plus 2 tablespoons cornstarch2 eggs2 egg whites1 teaspoon finely grated lemon peel (optional)2 tablespoons margarine1 to 2 drops yellow food color (optional)Baked 9-inch pie shell3 egg whites1/4 teaspoon cream of tartar3-1/2 teaspoons Equal® for Recipes or 12 packets Equal® Sweetener* Equal® Spoonful™ cannot be used in meringue recipes.Mix water, lemon juice, 10-3/4 teaspoons Equal® for Recipes and cornstarch in medium saucepan.

Heat to boiling over medium-high heat,stirring constantly; boil and stir 1 minute.

Beat eggs and 2 egg whitesin 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 425ºF oven until meringue is browned, about 5 minutes.

Cool completely on wire rack before cutting.Makes 8 servings.Nutrition information per serving:Calories: 223, Protein: 6 g, Carbohydrates: 29 g, Fat: 10 g,Cholesterol: 53 mg, Sodium: 223 mgDiabetic Food Exchange: 2 Bread, 2 Fat.