Sugar Free Lemon Meringue Pie

Name: Sugar Free Lemon Meringue Pie
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 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); 3 egg whites; 1/4 teaspoon cream of tartar; 2/3 cup Equal Spoonful (or 16 packets Equal Sweetnener)

(6)

Recipe by SweetSueAl

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)!

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READY IN: 50mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

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

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RECIPE MADE WITH LOVE BY

@SweetSueAl

Contributor

“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)!”