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Old 04-03-2004, 07:11 AM
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Diabetic Lemon Meringue Pie

Lemon Meringue Pie

1 1/4 cups all-purpose flour
1 teaspoon equal® sweetener
1/4 teaspoon salt
4 tablespoons margarine -- cold
or vegetable shortening
3 tablespoons ice water -- up to 5 tbsp

15 1/4 teaspoons equal® sweetener -- divided
or 49 packets of equal
2 1/4 cups water
1/2 cup lemon juice
1 teaspoon lemon rind -- grated
1/2 cup cornstarch
2 eggs
5 egg whites -- divided
2 tablespoons margarine
1 drop yellow food coloring -- optional
up to 2 drops
1/4 teaspoon cream of tartar

Pie Crust:

Combine flour, sugar, and salt in medium bowl. Cut in margarine until mixture resembles coarse crumbs. Sprinke with water, 1 tbsp at a time, mixing lightly with a fork after each addition until pastry just hold together.

Roll pastry on floured surface to circle 1 1/2" larger than inverted 9" pie pan. Ease pastry into pan; trim and flute. Pierce bottom of pastry with tines of a fork. Bake at 425 until browned, about 15 minutes. Cool on wire rack.

Filling Directions:

Mix water, lemon juice, lemon rind, 10 3/4 tsp equal, and cornstarch in medium saucepan. Whisk over medium high heat until boiling; boil, whisking constantly, 1 minute. Whisk about 1 cup mixture into combined eggs and 2 egg whites; whisk egg mixture into saucepan. Remove from heat; add margarine, stirring until melted. Stir in food color; pour mixture into baked pie crust.

Beat remaining 3 egg whites and cream of tartar in medium bowl to soft peaks; beat to stiff peaks, adding remaining 3 1/2 tsp equal gradually. Spread meringue over hot lemon filling, sealing to edge of crust to prevent shrinking or weeping.

Bake at 425 until meringue is browned, about 5 minutes. Cool completely on wire rack.

Per serving = 224 calories, 9 gm fat, 45 mg cholesterol, 217 mg sodium, 28 gm carbohydrate, 0 gm fiber, 5 gm protein
Exchanges: 2 bread, 2 fat,

Printed from the FamilyCorner Comforts of Home Newsletter

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