Source:
Classifications: Cakes and Pies
Qty Measure Ingredient
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Reduced-fat pie pastry for 9-inch pie, baked
2 1/4 cups water
1/2 cup lemon juice
10 3/4 teaspoons Equal Measure OR 36
packet Equal sweetener or 1-1/2 cups Equal Spoonful
1/3 cup plus 2 tablespoons cornstarch
2 eggs
2 egg whites
1 teaspoon finely grated lemon peel, optional
2 tablespoons margarine
1 to 2 drops yellow food coloring, optional
3 egg whites
1/4 teaspoon cream of tartar
3 1/2 teaspoons Equal Measure OR 12
packet Equal sweetener (Equal Spoonful
cannot be used in meringue recipes.)
Instructions: Roll pastry on lightly floured surface into circle 1 inch larger than inverted 9-inch pie pan. Ease pastry into pan; trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 425* oven until browned, 10-15 minutes. Cool on wire rack. Mix water, lemon juice, 10-3/4 teaspoons Equal Measure, and cornstarch in medium saucepan. Heat to boiling over medium-high heat, stirring constantly; boil and stir 1 minute. Beat egg 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* oven until meringue is browned, about 5 minutes. Cool completely on wire rack before cutting.
Makes 8 servings.
Staging:
Variations:
Background: Note: DIABETIC EXCHANGES: One serving equals 2 bread, 2 fat; also 233 calories, 223 mg sodium, 63 mg cholesterol, 29 gm carbohydrate, 6 gm protein, 10 gm fat.
50% calorie reduction from traditional recipe
Serves: 8
Food Exchanges: