Diabetic Lemon Meringue Pie
1 1/4 cups all-purpose flour
1 teaspoon equal® sweetener
1/4 teaspoon salt
4 tablespoons margarine – cold
or vegetable shortening
3 – 5 tablespoons ice water
15 1/4 teaspoons equal® sweetener – divided or 49 packets of equal
2 1/4 cups water
1/2 cup lemon juice
1 teaspoon lemon rind – grated
1/2 cup cornstarch
5 egg whites – divided
2 tablespoons margarine
1 – 2 drop yellow food coloring – optional
1/4 teaspoon cream of tartar
Combine flour, sugar, and salt in medium bowl. Cut in margarine until mixture resembles coarse crumbs. Sprinkle with water, 1 tbsp at a time, mixing lightly with a fork after each addition until pastry just hold together.
Roll pastry on floured surface to circle 1 1/2″ larger than inverted 9″ pie pan. Ease pastry into pan; trim and flute. Pierce bottom of pastry with tines of a fork. Bake at 425 until browned, about 15 minutes. Cool on wire rack.
Mix water, lemon juice, lemon rind, 10 3/4 tsp equal, and cornstarch in medium saucepan. Whisk over medium high heat until boiling; boil, whisking constantly, 1 minute. Whisk about 1 cup mixture into combined eggs and 2 egg whites; whisk egg mixture into saucepan. Remove from heat; add margarine, stirring until melted. Stir in food color; pour mixture into baked pie crust.
Beat remaining 3 egg whites and cream of tartar in medium bowl to soft peaks; beat to stiff peaks, adding remaining 3 1/2 tsp equal gradually. Spread meringue over hot lemon filling, sealing to edge of crust to prevent shrinking or weeping.
Bake at 425° F. until meringue is browned, about 5 minutes. Cool completely on wire rack.
Per serving = 224 calories, 9 gm fat, 45 mg cholesterol,
217 mg sodium, 28 gm carbohydrate, 0 gm fiber, 5 gm protein
Exchanges: 2 bread, 2 fat