Sugar Free Lemon Meringue Pie

Recipe by SweetSueAl
READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • PIE FILLING
  • 1
    (9 inch) pastry for single-crust pie, baked
  • 2 14
    cups water
  • 12
    cup fresh lemon juice (fresh juice is a must)
  • 12
  • 2
    egg whites
  • 1 12
    teaspoons grated lemon peel
  • 1 12
    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
  • 14
    teaspoon cream of tartar
  • 23
    cup Equal Spoonful (or 16 packets Equal Sweetnener)
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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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