Sugar Free Lemon Meringue Pie

I have taken this pie to many parties and functions. Unless asked, I don't let anyone know it's sugar free and they love it anyway. I got this from a cookbook of diabetic recipes which I lent to a co-worker and she never gave it back before she moved. I found the recipe again on the Equal website. (Whoops, forgot to put the word BAKED after the pie crust. It would be a little gross if the crust was raw. lol)!

• Ready In: 50 mins
• Serves: 8

Ingredients

• PIE FILLING

• 1 (9 inch)  pastry for single-crust pie, baked
• 2 1⁄4 cups water
• 1⁄2 cup fresh lemon juice (fresh juice is a must)
• 1⁄2 cup cornstarch
• 2  eggs
• 2  egg whites
• 1 1⁄2 teaspoons  grated lemon peel
• 1 1⁄2 cups  Equal Spoonful (or 36 packets of Equal Sweetener)
• 2  tablespoons  stick butter or 2  tablespoons margarine
• 1 -2  drop  yellow food coloring (optional)

• MERINGUE

• 3  egg whites
• 1⁄4 teaspoon cream of tartar
• 2⁄3 cup  Equal Spoonful (or 16 packets Equal Sweetnener)

Directions

1. Combine water, lemon juice and cornstarch in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly.
2. Boil and stir 1 minute.
3. Beat eggs, 2 egg whites and lemon peel in medium bowl. Mix in 1-1/2 cups Equal® or 36 packets.
4. Stir about half of hot cornstarch mixture into egg mixture. Return all to saucepan.
5. Cook and stir over low heat 1 minute. Remove from heat.
6. Stir in butter until melted.
7. Stir in food coloring, if desired.
8. Pour mixture into baked pie shell.
9. For Meringue:
10. beat 3 egg whites in mixing bowl on medium speed of mixer until foamy. Add cream of tartar.
11. Beat to soft peaks. Gradually beat in 2/3 cup Equal® or 16 packets), beating to stiff peaks.
12. Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.
13. Bake pie in 425° F oven about 5 minutes or until meringue is lightly browned.
14. Cool completely on wire rack.