Sugar Free Lemon Meringue Pie
photo by Katanddog2002
- Ready In:
- 50mins
- Ingredients:
- 13
- 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
- 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.
Questions & Replies
Reviews
-
Nice flavor, simple to make. For those who don't understand what you're supposed to do with the 2 leftover yolks, you place them in a small bowl, covered, in fridge and use along with 2 whole eggs to make scrambled eggs the next morning for breakfast. If you want to keep them for a few days, add 1 T. (Tablespoon) water in bowl along with the yolks and they'll be fine. The water helps to keep the yolks "moist" as the yolks have been used and are not present. Peace.
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RECIPE SUBMITTED BY
SweetSueAl
Newport News, VA
I live in southeast Virginia and am an executive secretary for the Army. I love to cook and love food. I have a picky, picky 8-yr old, but he is a true blue chocoholic and budding cook! I have two beautiful granddaughters who visit often. I am teaching them to cook too.
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