By Bonnie G #2 on April 10, 2008
"Lemon Meringue pie is one of my Mom's favorites, but being a diabetic it's not the best for her. Found this lite version in "Taste of Home" magazine and anxious to try it for her. States the diabetic exchange is 1 starch, 1 fat and 1/2 fruit. I can't vouch for that as I don't know how it's figured, but am going to try this just for her. Prep time does not include chilling time. ETA: Corrected size of pudding and jello."
Serving Size: 1 (103 g)
Servings Per Recipe: 8
"OMG, this pie is so easy and so good for a diabetic treat! I'm also going to try this with red Jello to make a nice pink pie for Spring (if Spring ever gets here LOL!) Thanks for posting a keeper Bonnie! Made for Pick A Chef Spring 2011."
"What an easy recipe! I needed a light dessert for dinner and this went together in a flash. This isn't for the lemon meringue purists but it's a great tasting pie with little effort. I couldn't find an 8 ounce package of pudding mix so I used two smaller boxes to come close to the weight and it worked out just fine. Also, I preferred a large dollop of topping on each piece at serving time rather than covering the whole pie. Terrific! Please note: The original recipe in TOH was for 8 ounces of pudding mix and 3 ounces of gelatin mix, not the amounts shown in the recipe posted here."