Mom's Lemon Meringue Pie


Classifications: Cakes and Pies

Qty Measure Ingredient


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.



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: